Saturday 13 April 2024: 12.00 - 2:30 pm
Feather and Bone Butchery
8/10-14 Lilian Place, Marrickville

Includes demonstration, refreshments, tastings, 10% discount in the shop. Maximum class size 20.   

If you're redeeming a gift voucher, please call or email to book your spot. Class tickets are non-refundable and valid for 6 months from the date of purchase.

Tour through the cool room with a detailed explanation of the whole carcasses and our philosophy, butchery demonstration of breaking a half body of beef and tastings of different cuts.

This 2.5 hour Demonstration class is a detailed introduction to the theory and practice of Whole Animal Butchery. We will focus on the breaking down of a half carcass of beef; hindquarter and forequarter.

We begin in the main hanging coolroom to introduce the principles of breed and carcass selection, including the why’s and wherefores of the dry aging process, before moving into the Production room where our skilled team will demonstrate step by step, how to break down a body of beef, and all the different options available for each cut.

There will be lots of cooking tips along with a wealth of information about different beef breeds, animal husbandry, stock handling, feed options and slaughter practices, and anything else you wanted to know about beef butchery but were afraid to ask!

You mightn’t be holding the knife but this is still an experience that's up close and personal.

We end each class with a sampling of barbecued meats and a jar of locally-brewed beer, wine or cordial.

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