Beef Butchery


Experienced butchers and meat experts Rich Summers and Chris Moorby will lead you through an in-depth exploration of all things beef on this specialist two-day course.

Designed for anyone wanting to learn introductory knife skills and butchery techniques or to enhance their existing knowledge, this course includes hands-on butchery, demonstrations, discussions and plenty of knife practice. It is ideal for smallholders, chefs, keen cooks and anyone with a passion for well-reared British meat.

Working with the very best of native British beef, you will butcher a carcass into primary and secondary cuts. You will hear about the many culinary uses for each part, learning the importance of hanging and dry-ageing and its impact on quality and flavour. On this course students will produce a range of cuts including:

  • French-trimmed fore rib
  • Forequarter steaks, including rib eye, Denver, flat iron, chuck and chuck tender
  • Hindquarter steaks, including T-bone, sirloin, picanha, bavette and chateaubriand
  • Short ribs
  • Rolled brisket
  • Roasting joints, including topside, silverside and thick flank
  • Proper beef burgers with no added cereal

Students will also learn how to make the most of the fifth quarter (the butcher's perks!):

  • Oxtail
  • Ox cheeks
  • Skirt
  • Offal
  • Bones for stocks and soups

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their meat home.

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.


Fri 10th May - Sat 11th May 2019

Places left: YES

Thu 10th Oct - Fri 11th Oct 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £395.00

Subjects: Butchery


Chris Moorby

Rich Summers

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