The second of our beef classes is not for the faint hearted and would certainly appeal to a
‘real meat eater’. The class centres around the front end of the animal, weighing in at an
impressive 90-100kg. Our butcher will breakdown the forequarter into all the interesting
and traditional cuts, showing how the jigsaw fits together.

The often forgotten, age old names such as the back and top rib -aka the ‘Oven Buster’,
chuck, clod and sticking, pale bone, are all found at the front of the animal. Having broken
the forequarter down, each guest will be given a different cut to work on. For example,
rolling a brisket or top rib, preparing a pale bone for roasting, boning out the shin and
sorting out the short ribs, ready for a slow roast. Everyone will get involved in converting the
mountain of meat into well-known and useable cuts.

As is customary at The Ginger Pig, the evening will finish with a substantial dinner of a roast
forerib accompanied by a glug of red burgundy and dauphinoise potatoes. It would only be
polite to finish the evening with apple crumble and Chantilly cream. Everyone will share in
the varied selection of prepared cuts to take home and cook or freeze for a later meal.

MEAT TO BE TAKEN HOME:
3kg Beef Brisket
2.5-3kg Beef Shin

DINNER:
MAIN: Roast Rib of Beef, Dauphinoise Potatoes, Green Salad
DESSERT: Apple Crumble and Chantilly Cream
WINE: The Butcher’s All Rounder’, our own juicy red Côtes du Rhône, or ’The Cook’s Indulgence’, a refreshing Côtes du Rhône Blanc