Beef Forequarter Class – Tuesday 10th November 2026

BEEF FOREQUARTER CLASS

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 break down the forequarter into all the interesting and traditional cuts, showing how the jigsaw fits together.

The often-forgotten, age-old cuts such as the back and top rib – aka the ‘Oven Buster’ – chuck, clod, sticking and pale bone are all found at the front of the animal.

Having broken down the forequarter, 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 usable cuts.

As is customary at The Ginger Pig, the evening will finish with a substantial dinner of roast forerib, accompanied by dauphinoise potatoes and a glass of red wine. It would only be polite to finish the evening with bread and butter pudding.

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: Bread & Butter Pudding

WINE SELECTION
White Wine: The Cook’s Indulgence – White Côtes du Rhône
Red Wine: The Butcher’s All-Rounder – Red Côtes du Rhône