Half a day at the farm to give you a great idea of butchery. We’ll explain the components of a carcass which produce different cuts - chops, gigots, shanks, loin etc - giving an explanation for their differences in texture, flavour and price so you can be canny at the counter. You’ll try your hand at butchery, and go home with a joint you’ve boned and rolled yourself, as well as a handy butchery information pack.
Maximum group size is six people so there is ample opportunity for discussion and hands on tuition both about the butchery, the animals and the farm. Depending on the interest of participants the morning can be focused more on learning the technique of butchery or on understanding the nature of the different cuts and how to cook them.