FAMC Aggie Steak101 @ Local Yocal Farm to Market

Wish you knew which cut of meat to choose? Wish you knew what would be best on the grill or roasted in the oven? Want to drink beer and snack on fantastic grilled beef? Need tips on the Mother's Day meal? We have an event for you on the calendar May 10th! FAMC's Steak101 at “Local Yocal Farm to Market”. This is a Fundraiser event.
Sponsored by

Local Yocal Farm to MarketWhen: May 10th at 2:00 pm
Sponsored by: Local Yocal Farm to Market
Where: Local Yocal Farm to Market - 213 N. Tennessee Street, McKinney, TX 75069
Cost: $30.00 (Steak101 is normally a $40.00 class. Thanks Matt!)
Come join the Frisco A&M Club as we have a blast learning and sampling some of the best Steak around. Grilling season is upon us and Matt and Brian at Local Yocal will help you "wow" everyone at your next cook out! The event is a BYOB, so pack up a cooler for the afternoon. Bring your bones as the patio will be a great place for a game of 42 after the class. Aggie Steak 101 will be benefiting the FAMC scholarship fund. (non-Aggie buddies are more than welcome).

I liked how Steak101 explained how the term "grass fed" has been turned by marketing ~ Tom Kidd

It is just levels of awesome-ness! ~ Meg Magruder

Loved the intro about the various grades of meat and what that means. And the session in the actual butcher room…I loved seeing where each kind of steak (cut) comes from. ~ Deb Conway

There is no better way to learn about steak than a serious tasting. I almost got the "Meat Sweats". ~ Jay Magruder


ALL ABOUT STEAK 101:Do you love steak but don’t know where to start in picking or grilling them? Or you just need to refine your skills or know someone who needs a grilling education. The leader in locally raised premium beef has a solution for you!

In this 2-1/2 hour crash course, Local Yocal’s owner, Matt Hamilton will educate you on all things concerning steak! He will teach you the many steak cuts available and clear the fog of marketing confusion by discussing meat grading standards, and the real meaning behind “Natural”, “All Natural”, “Grass Fed”, “Certified Angus” and several other marketing terms.

The second part of the class will take place right in the butcher’s cutting room, where you will learn where on the actual beef carcass different steak cuts originate before watching the butcher make the actual cuts.
The class will conclude with a discussion of different cooking techniques, a grilling demonstration and sampling.

About Meg Magruder

Class of 1994
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