A great gift for any meat-eater, this butchery class will teach you everything you need to know about preparing great cuts of top-quality meat.
The evening will start with a drink and some food before our Head Butcher, Jonny Goodman will talk through knife safety before providing you with an apron and protective gloves. Jonny will guide you through the heritage of the meat you will be preparing and provide tips for what to look for when you are selecting cuts in the future.
A great opportunity for anyone considering butchery as a career, or a home cook who just wants to take their meat skills to the next level.
Understand the unique heritage and dry-aging process of our beef before viewing a demonstration of how a fore and hind quarter is butchered. During this session you will learn where all our favourite prime cuts come from. You will then have the chance to support with cutting a rib of beef as well as your own Rump or Sirloin steak which you can take home with you.
Our butcher will take you through all the cuts of this hugely versatile animal. Understand where primary cuts are made for roasting joints, chops and learn where bacon comes from. We will also covers what goes into sausages and which cuts will give you the best crackling for your roast. The class will focus on cutting up a side of pork, plus boning, rolling before taking part in some sausage making, using our hand filler and sausage linking.
Dates and Times
Each session will focus on a different meat and start at .5.45pm for a Welcome Drink and will last up to three hours:
- Thursday 1 February 2024: Pork Masterclass at Summerseat Garden Centre
- Thursday 7 March 2024: Beef Masterclass at Bradley Fold Garden Centre
The cost of £100 per person and includes the 3 hour masterclass, some cuts of meat, food & drinks.