As our most popular class by far is the beef class, with more than 25,000 people having attended to date (some coming back many times), we decided to introduce a steak class to the collection, another ideal course for real meat lovers.

Our butcher will lay a complete middle of a steer on the block, which goes from the rump at the south end to the rib-eye at the north. They will then demonstrate where each of the most popular and well-known steaks are located – Porterhouse, T-bone, rump, sirloin, picanha, rib-eye, and of course, the fillet itself. Fondly known as the ‘butcher’s cuts’, onglet and flat iron will also be included. The butcher will also explain the eating qualities of each steak, and why some are a lot more expensive than others.

Each person will work on a single rib, converting it to a rib-eye or sirloin on the bone, splitting a feather-blade to produce a pair of flat iron steaks and separating the onglet to produce a further two steaks – all of which will be wrapped up to be taken home and enjoyed at your leisure.

MEAT TO BE TAKEN HOME:

1.3kg Cote De Boeuf or Prime Rib

800g Beef Onglet Steak

2kg Feather-blade Steak

DINNER:

MAIN: Roast Rib of Beef, Dauphinoise Potatoes, Green Salad

DESSERT: Bread & Butter Pudding

WINE: White-Hauts Pemions Muscadet or Red- Espigouette Cdr Bel Air