What do people mean by pasture fed, grain fed and wagyu beef? Learn the difference between the three, discuss the breeds, various farming and aging methods, and taste all three cooked to perfection over a glass of wine.
This 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.
Want to know how to cook the perfect steak, the secret to braising or ever wondered how to achieve perfect light and crunchy pork crackling without overcooking the meat?
Roll up your sleeves and prepare two lamb roasts - lamb loin- deboning, trimming and rolling as well as the deboning and butterflying of the full leg.
Students are shown how to marinate, season, mince and produce their own sausages in our state of the art cold kitchen at Victor Churchill.
Our class is designed to arm you with all the basics you need to practice the craft of butchery in your own home.
Talk and taste session with Anthony Puharich, co-author of MEAT: The Ultimate Companion, at Victor Churchill.
