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Beef Fore Quarter Workshop

Wednesday, 18th April, 6:30-9:30pm, £95

Our experienced butchers show their immense skill (and the necessary strength) when
working with beef. The Beef Forequarter provides the tastiest flavours for braising and
stewing, as well as yielding popular cuts like the iconic beef roast joint, the forerib. We can
talk about Pastrami and curing, steaks and ribs, and what to look for when choosing beef.
You will get to cut a section of the animal and take home your handywork. A hearty beef
dinner follows the course, served at the butchers table with wine and banter.

 
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