Butchery masterclass at Barbecoa

barbecoa butchery masterclass 2012

Barbecoa has launched three 90-minute hands-on masterclasses called ‘Making the Cut’. One of the restaurant’s award-winning butchers will guide guests through the butchery process, from carcass to dinner table.

Guests will learn knife skills and how to butcher cuts of meat at home; plus, at the end of the class you can walk away with the cuts you’ve butchered.

The three classes teach guests how to butcher a pig, beef and lamb carcass (one per class):

  • ‘The Whole Hog’ includes techniques such as breaking down a side of pork, boning a leg of pork, rolling pork for roasting and preparing a rack of pork.
  • ’Beefed Up’ includes techniques such as breaking down a side of beef for roasting and preparing a forerib for steaks and côte de boeuf.
  • ’Lamb Chopping’ includes techniques such as breaking down a whole lamb carcass and boning a leg of lamb. Guests will also learn how to joint and bone a chicken.

Butchery masterclasses can be booked singly or for groups of up to nine. Classes cost from £125 each. Contact the restaurant to book.