Beef Butchery


With guidance from our expert tutors Rich Summers and Chris Moorby, you will take an in-depth look at all things beef on this specialist two-day course.

This course is ideal for anyone wanting to learn introductory knife and butchery techniques, or enhance existing knowledge.

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.

This course includes hands-on butchery, demonstrations, discussions and plenty of knife practice and is ideal for smallholders, chefs, keen cooks and anyone with a passion for well-reared British meat.

On this course students will produce cuts to include:

  • 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 beefburgers with no added cereal

Students will also learn how to make the most of the 5th quarter (the butcher's perks!):

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

This course includes light refreshments and informal lunches.

All ingredients, equipment and recipes are provided by the School.

A selection of meat butchered on this course will be available to take home – please bring a suitable cool bag.


Sorry, no places available.

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