Sunday 10.00am - 4.00pm
What You Learn
Effective use of resources
What You Get
Certificate of attendance
Hands on training
Materials to Bring
Pen for note taking
Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Steak your life on it; this course is designed to determine how to maximise your cuts of beef, and how to maximise your budget.
Covering the anatomy of a cow you will learn basic knife skills and discover the many different cuts of beef – primal, secondary and offal – and tough meat versus tender.
You will discern how to prepare beef correctly – trimming, portioning, tying, mincing and brining – plus methods of cooking beef including dry and wet (braise, grill, sous vide, stewing and roasting).
At the conclusion of the class participants will sit down together and consume a meal they prepared in class, with accompanying beverages.
To miss this class is a huge mis-steak; don’t be a cowherd – sign up today.
On completion of this class you will receive a certificate of attendance.