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Eat Less Meat – Beef Butchery 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!