Beef
butchery is the most challenging of all.
The animal is broken down into some recognizable joints sirloin leg rump forequarter and top bit ( leg)
whereupon things get much more interesting.
their are so many options and styles of cutting and these vary from shop to shop and country to country.
For instance in Austria or Germany Tafelspitz is a widely used cut, here it is feather-blade so you can see the confusion and the opportunity to learn all of the lesser cuts.
Your evening will consist of a talk about the Farm animal husbandry, the benefits and differences of free-range farming over the much used Organic banner.
As there only six attendees per class and two butchers you can be assured of personal attention and hands on cutting experience, with the bonus of getting to take home your finished work.
Food and wine will be included during the evening.
The price for this class will be £120.00
The animal is broken down into some recognizable joints sirloin leg rump forequarter and top bit ( leg)
whereupon things get much more interesting.
their are so many options and styles of cutting and these vary from shop to shop and country to country.
For instance in Austria or Germany Tafelspitz is a widely used cut, here it is feather-blade so you can see the confusion and the opportunity to learn all of the lesser cuts.
Your evening will consist of a talk about the Farm animal husbandry, the benefits and differences of free-range farming over the much used Organic banner.
As there only six attendees per class and two butchers you can be assured of personal attention and hands on cutting experience, with the bonus of getting to take home your finished work.
Food and wine will be included during the evening.
The price for this class will be £120.00
