The beef forequarter is a really interesting one, so we start by trimming and cutting some hanger steaks, then we break down a whole beef forequarter looking at the different cuts / muscles and what each one is used for.

Of all the beef course this one is the most interesting for me, traditionally this part of the beast would have been all stewing / braising / mince, but the are so many other small muscles in the fore quarter which make great flavoursome steaks.  The Denver – feather – pave – 7 bone, all in the forequarter.

This is a hands on class, and you will take home some of the cuts we work on.

Whilst this is happening we will sample different steaks.

Finnish with a meal and wine or a soft drink.


Last year we visited Azerbaijan and did an agro-food tour with the famous food blogger living in Baku. She introduced us to some fantastic local produce and ingredients. We would like to share this knowledge with you and apart from cooking we will prepare some lovely samples of Middle Eastern Cuisine.


The beef hind quarter is the second part of the beast, being pulled along by the front (fore quarter’s) of the animal, so generally you have softer/ tenderer meat in this part. This includes your every day roasting joints, topside, silverside, top rump, which are all based around the top of the leg. These cuts you ( or we as a class ) we seam out with a boning knife, so you can see where they come from and the difference between them. We will take off the small spider steak, or popes eye and have this cooked up for a taster as we work. Then we will carefully bone and roll a flank, which is the bottom part of the brisket, for slow roasting or braising. You also trim and take out the gristle in an onglet steak, which we will also sample. All the while we ( OK, me ) will be talking about beef, what to look for, the difference between the cuts, good and bad beef. We will end the evening eating delicious home-made beefy supper and glass of wine or two.


 On the lamb class we start of by breaking down the whole lamb, looking at the different cuts, whilst sampling different parts of the lamb.  This a very hands on class and whilst working we will be talking about the different types of lamb and how the lamb varies though the year and seasons.
You normally bone and roll two cuts to take home with you. The breast/ belly of the lamb with a seasoning and the shoulder of lamb with a stuffing.
After all the work we end with a meal and a glass of wine or a soft drink.