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The Butchery’s beef classes are the only whole carcass classes in London, a cow is big, so classes are broken down into forequarter or hindquarter. Choose your favorite or do both, this is hands on Butchery !
We will cover animal structure, breed and feed importance, ageing, the butchers tool kit and knife technique.
Then as a group we will get down to business, over the afternoon we will break down and completely butcher the fore or hind quarter of the cow, each step being demonstrated first, then being done by you.
Throughout the day we will use the whole butchers tool kit, utilising a unique combination of traditional English, Australian and European seam butchery techniques.
As we progress through the carcass we will discuss the anatomy, discover secret butcher’s cuts and talk about what to cook how.
Lots of hardwork involved but dont be afraid, we will take it slow and all techniques are within reach of anyone willing to roll up their sleeves and give it a go.
Dinner, drinks and loads of the delicous native breed, free range pasture fed beef is yours to take away. Cuts depend on if you have chosen a fore or hindquarter class.
We pack your meat into cryovac or vac pac bags, so they are protected in the freezer or have a 2 week fridge life, however we do suggest planning to have a few friends and family over for a beefy feast, clearing space in your fridge, freezer and tummy as you will take home approx 8kg of beef.
Class starts at 12:30 running through till early evening when we sit down for dinner. Wear comfy, closed in shoes, some warm layers that you can peel off as we warm up working and strong bag for all your meat. We provide coats, aprons, knives and other equipment.
No future dates currently in our calendar.
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Really excellent course, would recommend to anyone interested in quality food and where it comes from. It was a full day but it flew by - really interesting to learn and practice butchery techniques and to see some of the differences in style between US, UK and Australian cuts.
Nathan is passionate about sourcing and selling the best quality meat possible. He was a great teacher and it was a small class so plenty of hands on experience and time to ask questions on anything meat. I came away with a much greater appreciation of different cuts, different ways to cook them and of course two huge bags of beef.
Nathan and Ruth were really hospitable and we had a great lunch and dinner. Add in the time, tuition and vast amount of different cuts of fantastic beef I got to take home and enjoy; and I feel it was definitely money well spent (and will be going back for more courses once we've eaten the results of this one!)
An absolutely fascinating day getting to grips with half a cow. Nathan really knows his stuff and is passionate about quality, rare breed meat.
Having butchered a lamb before I was tempted to just order some beef and have a go myself before attending the course but am glad I didn't as I wouldn't have known where to start with it. Even a small cow is many times larger and more complicated than a sheep!
The taste and texture of the beef we took home - a 30 day aged Dexter in this case - was extraordinary, drawing favourable comparisons to Hawksmoor and Goodman from my dinner guests. I shall certainly be back for more once we've depleted the current haul!
I can not recommend this enough. Having no knowledge of butchery, or even much knowledge about meat (aside from eating it), I had little idea what to expect. What I got was an amazing day spent learning, sawing, slicing, wielding a knife with a 'murderer' grip and lets not forget the fat-bashing. Not only that but I got two delicious meals with all the trimmings - wine and beer included!
Nathan and Ruth made the whole experience fun and extremely informative making me want to come back for the Pig courses just as soon as I've got through all the beef in my freezer. As already commented here, eating the beef is such a treat. Not only is it the finest beef I've ever tasted (my god, the burgers were the tastiest I've ever encountered without so much as salt and pepper added!) but knowing you've butchered the beast makes it all the more satisfying. I made a beef Rendang this weekend using the fine beef and stock which I made from the bones, surely I couldn't have had a more holistic cooking experience without actually shooting the thing!
This is essential for all meat-lovers.
Nathan and Ruth, can you please move to Wimbledon, though, so I can come and get all my meat from you?
OG
Nathan & Ruth,
Can't thank you enough for such a fantastic day, we all had such a great time.
To people reading this, if you want to have a nice day with family and close friends it doesn't get much better. Be prepared for a full on day of education, witness the true art of butchery at its finest and take home quite literally half a cow!
Can't wait for the pork, lamb and poultry courses.
See you one Saturday soon for a Kernel Pale Ale too.
Thanks again
Oliver
I took a whole class for my fathers christmas present and with my brother and close friends we had one of the best days out any of us have had in a very long.
Nathan's skill and knowledge is amazing, he makes the day interesting, fun and incredibly satisfying. We had a fantastic lunch and exceptional dinner and if I am honest would have gone home happy just for the day we had had. But the fact that you then take home 2 bags each of the most wonderful beef is the icing on the cake.
I can't put into words how good the beef is that you take home, and it is even sweeter knowing you butchered it and can tell those you share the meal with all about your day.
I cannot recommend this day out highly enough.
Great thanks to Nathan and Ruth!!!
Marc and family/friends
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