what's your beef?

viking cooking school. lrb enrolled in a steakhouse cooking workshop at the viking cooking school. yes, you guessed it, in greenwood, ms. 12 people shared the class and the large teaching kitchen. i may have learned a couple things, but the best lesson to learn in cooking is; ingredients. you ain’t never gonna have a steakhouse steak buying your steaks at the local grocery store. sorry, & stop your buts now, paying more for ‘em from the separate faux butcher case will leave you equally disappointed. hate to be the one to break it to you; you’ll need to find a good butcher shop or specialty mail order. and a whole other can of worms is “corn fed”, you don’t want that, you want “pasture raised”. steakhouse steaks are a thick cut 2 inches (not 1”, not 1½”) & aged. aged to the point if you saw it, you probably wouldn’t want to eat it (the workshop's steaks were not super aged). you want fat around the meat & marbled fat throughout and preferably on a bone. my favorite part of the workshop was chewing on the steak bone after the meat had been cut off. now you know.

enjoy the photos, then, book a class.

Viking Cooking Schools

Anchorage, AK

Walnut Creek, CA

Atlanta, GA

Glenview, IL

St. Louis, MO

Greenwood, MS

Ridgeland, MS

Fairfield, NJ

New York, NY

Cleveland, OH

Philadelphia, PA

Memphis, TN

Nashville, TN

Dallas, TX

Houston, TX

Salt Lake City, UT

check it out here.

notice the steak is sliced before plating ➚.