hosted by Ginger Pig Butchery Classes
Extract from Ginger Pig website:
The beef carcass is the largest the butcher deals with, as always Borut and Perry will briefly explain the different breeds of cattle we have at Grange Farm and then get straight on to the butchering, covering the carrying, cutting and preparing your joints. You will learn the benefits of well aged beef and what to look for when buying meat. You will deal with the centre part of the animal where the sirloin, rump, forerib and fillet all come from, these are the most popular steak cuts.
The evening will finish with a large roast forerib of beef feast for everyone to enjoy around the butchers block, along with wine and chat, and of course you get to take home the cote de boeuf you prepared earlier.