Beef Butchery

The class covers the different breeds of cattle used in Australian beef production, the different farming methods and the art of ageing beef. Students are shown the basic cuts from each area of the animal, with the hands-on component of the class focusing on the middle of the carcass (rump & loin) where most of the popular Australian cuts come from including sirloin, fillet, rump, T-bone and ribs. This class also includes a look and learn session demonstrating the full breakdown of the leg of beef. The hands-on component of this class is the preparation of the 3-point standing rib roast which includes trimming, removal of the cap, frenching, and learning how to do the tricky slip knot whilst rolling.

•  For all butchery classes, students will take home a Victorinox boning knife.

•  Class numbers maximum 6.

•  Private or advanced master classes are available upon request. 

•  All classes include a glass of wine and start with a light supper. A more substantial meal is served either during or at the end of the class.

•  All classes are held on weeknights between 7pm-10.30pm. 

•  Items prepared by students in all butchery classes and sausage making are yours to take home at the end of the class.

•  Enclosed shoes must be worn.