3-day course 09:30am - 17:00pm
Cost per attendee: £1,000 + VAT
Location: Unit 11a Hill View Business Park, Old Ipswich Road, Claydon, IP6 0AJ
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Bovines are big beasts, with various cuts of the animal that can be utilised in a number of different ways. In this class, you will learn about dry-ageing and what to look for when buying beef. Then, it’s down to the butchery.
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Cattle provide the largest carcass that our butchers handle, so the focus is on the hefty, valuable central part of the animal, where we find the sirloin, rump, and fillet. Of course, you will get stuck into some butchery yourself, boning out, rolling, tying and producing meatballs, truffles and burgers. You will also get to take home some meat with you. Our highly-skilled butcher Andy, will then explain the reasons why specific cuts are used for certain recipes.
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Throughout the course, you will gain knowledge in the cheaper cuts of the animal and how you can utilise them to your advantage to create some of the most tender, melt in your mouth dishes you could ever imagine.
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How to book: Use the booking form below to book a space. Your space will be confirmed once payment has been received via BACS.