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Eat Less Meat – Beef Butchery Class

Presented by Luci Kington
About the class

Whilst training to be a butcher, chef Luci Kington realised how little she actually knew about meat; what cuts to use and how to use them.

Luci wants to educate people to eat less meat, by concentrating on quality; she wants you to explore the entire animal, rather than just the same 10 cuts.

She wants you to leave with an understanding of why it’s important to shop at a butcher and get real value out of a whole animal.

In this 3 hour (mostly) demonstration style class –  listen, learn, taste and MEAT THE BUTCHER.

In this class you will be shown:

  • Oyster blade, Hanger steak and Spider steak (Pope’s eye),
  • Rib breakdown into Scotch fillet, Asado style rib and trimming for mince to show the importance of fat to meat ratio – as well as cooking up the various cuts,
  • Grass vs Grain. Dry aged vs Wet. Who knows? You do – after this rip snorter of a class!

Eventbrite - Eat Less Meat - Beef Butchery Class


February 10
10:00 am - 1:00 pm
Event Category:


The Essential Ingredient Newcastle
Junction Fair Shopping Centre, 200 Union Street, The Junction
Newcastle, New South Wales 2291 Australia
Ph. 02 4926 1991
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