Beef Forequarter in a Day
Discover how to butcher a forequarter of beef and produce your favourite cuts on this one day course dedicated to the king of meats.
Starting with a whole forequarter of beef Ray will demonstrate the process of beef butchery as he creates a selection of primary cuts ready for the oven, griddle and stew pot. He will also show you how to make beef sausages and bresaola. This one day course includes the chance to assist Ray at the butchers block, as he shares his decades of experience in the meat trade. Throughout the day examine the difference between intensively reared and free-range beef, as well as hanging methods and slaughter treatment of cattle. This course is ideal for livestock farmers, chefs and anyone with a general interest in butchery. This course includes light refreshments and informal lunch. All ingredients, equipment and recipes are provided by the School.
| Subject | Type | Course Length |
|---|---|---|
| Butchery Courses |
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1 Day |
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