Beef Masterclass
The ultimate nose-to-tail experience. Tour the abattoir, break down a whole side of beef, and take home every cut.
The most ambitious day we run, and the one our butchers look forward to most. Two guests per date work through a whole side of beef between them, from hanging carcass to boxed cuts.
The day starts with a tour of the small local abattoir we use, so you understand where the animal has been before it reaches the block. From there it is a full day of butchery: forequarter and hindquarter, every primal, every steak, and the slow-cooking cuts most people never get to see whole.
You will go home with an extraordinary amount of beef — a side yields far more than most freezers expect, so plan ahead.
What's Included
- A tour of our local small abattoir
- A whole side of beef shared between two guests
- A full day of one-to-one instruction with our master butchers
- Breakfast on arrival and lunch
- All equipment and protective clothing provided
- Every cut you prepare, bagged, labelled and boxed
Your Day
The Abattoir Tour
How our animals are handled at the small local abattoir we have used for generations.
You will not observe any live process.
Hanging & Dry Ageing
Why we hang for as long as we do, and what ageing actually does to a carcass.
Quartering the Side
Splitting fore and hind, and the anatomy that dictates where a butcher puts the saw.
The Hindquarter
Fillet, sirloin, rump, topside and silverside — the cuts that pay for the animal.
The Forequarter
Rib, chuck, brisket, shin and the butcher's cuts — bavette, onglet, feather blade.
Boxing Up
Bagging, labelling and dividing the side so it goes home ready for the freezer.
Good to Know
- £1,440 per person, VAT included.
- Two guests work a whole side of beef between them, and each takes home their half.
- Payable in full when you book.
- Guests must be 18 or over.
- Please tell us about any allergies or dietary requirements when you book.
- Bring a large cool box and clear freezer space — a side of beef is a serious quantity of meat.