You’ll learn about dry-ageing and what to look for when buying beef. Then, it’s down to the butchery. The focus is on the valuable central part of the animal where we find the sirloin, rump, rib eye and fillet. You’ll get stuck into a bit of butchery of your own, preparing a côte de boeuf joint from the rib to take home at the end of the class.
After receiving your order, we will email you with confirmation. We will confirm the recipient’s name and the date of the experience (if known) before giving them a printed voucher with a gift card.
Please allow a couple of working days to receive the posted voucher or alternatively we can email it instantly.