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Now even Kosher eaters can get in on the ‘snout-to-tail’ movement

The snout-to-tail movement has gone kosher.

On June 23, the Center for Kosher Culinary Arts in Midwood hosts a class called “Steak Night,” where meat lovers can learn how to make a homemade steak dinner the old-fashioned, and increasingly trendy, way: by butchering a 40-pound rib of beef down to the various, familiar parts that you’d usually start with at the supermarket.

“It’s an amazing class,” said Chef Avram Wiseman. “You start out with meat cleavers and boning knives and hacksaws and chop it into trim cuts and London broil.”

The session will also involve making some traditional sides, including crispy roast potatoes, creamed spinach, beer-battered, thick-cut onion rings, Caesar salad and more.

Best of all, once it’s all said and done, you get to eat.

“There’s nothing left but grease on the plates,” said Wiseman.

Steak Night at the Center for Kosher Culinary Arts [1407 Coney Island Ave. between Avenue J and Avenue K in Midwood, (718) 758-1339], June 23, 6:30–10:30 pm. Tickets, $75. For info, visit

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