Our renowned beef classes are the most requested from the Butchery-class collection. During the class, you will learn the key characteristics of high-welfare beef and why dry ageing is so integral to its quality and taste. Cattle provide the largest carcasses our butchers handle, and the focus of this class will be on the hefty, valuable central part of the animal where the sirloin, rump, ribeye and fillet are found.

You will get down to some butchery yourselves and, under the guidance of one of our expert butchers, you will prepare your own cote de boeuf joint from the rib. The result is an impressive piece of meat, cut using your impressive newly acquired knife skills.

MEAT TO BE TAKEN HOME:

3.5kg Cote De Boeuf

DINNER:

MAIN: Roast Beef, Dauphinoise Potatoes, Green Salad

DESSERT: Bread & Butter Pudding

WINE: The Butcher’s All Rounder’, our own juicy red Côtes du Rhône, or ’The Cook’s Indulgence’, a refreshing Côtes du Rhône Blanc