Monday 23rd - Beef
Monday 6th - Pork
Monday 13th - Beef
Sunday 19th - Father's Day Steak Class
Monday 20th - Lamb
Monday 27th - Beef
Monday 4th - Pork
Monday 11th - Beef
Monday 25th - Lamb
Monday 1st - Beef
Monday 22nd - Pork
We offer a unique opportunity to discover whole-carcass butchery with our Head Butcher. You will spend 2 hands-on hours cutting a meat of your choice, followed by a 3 course set dinner in The Quality Chop House restaurant afterwards.
HOW IT WORKS
Unlike other classes, ours explore our whole carcass approach to butchery. You will learn the principles of this art and get a feel for all the different cuts of the beast.
Classes are made up of a maximum 8 students and based around lamb, pork or beef. We will start by talking you through the carcass, the species you are working with, different methods of rearing and how this influences the character and flavour of the meat, how to assess quality when buying, different breeds and their importance.
We'll then show you how to break the carcass into the main primal cuts, showing you the different characteristics of the pieces. Working in small groups, you will each have the chance to have a go. After that you'll further break down the primal cuts into pieces ready for cooking, each of you working separately with guidance.
The evening ends with a sit-down 3 course meal in our next door restaurant based around the meat that you have worked on, and as a parting gift you will be given the cuts that you have prepared to take home and cook for yourself.
If you are attending the class alone, you may like to invite a friend to join you for dinner afterwards. The butcher's set menu is £29. Please just let us know at the time of booking the class so that we can reserve you a suitable table in the restaurant.
FATHER'S DAY STEAK CLASS
Sunday 19 June, 12.00 - 13.30
This father’s day we are putting on a special steak butchery class for all the dads out there.
Our butchers will welcome your dads with a drink, and then show them how to break down the large central part of a beef carcass - known as a roasting - where the forerib, rump, sirloin and fillet are found. Once the carcass has been broken down, the dads will to roll up their sleeves to cut, bone out and prepare the rumps and sirloins.
Like all of our classes, this would be a brilliant gift for any dad who’s interested in the provenance of meat, the art of whole-carcass butchery, and who’d like get stuck in and learn a new skill.
And why not book a table in our next door restaurant for lunch with your dad to really make a day of it. We’ll be serving up lots of lovely steaks alongside our regular a la carte menu.
BOOK A CLASS ONLINE HERE
Tailored classes are available on request for private parties, trade professionals and corporate events. Please email email@example.com for enquiries.