Chefs Courses

Courses for Chefs and Caterers

For chefs of all abilities, a course to understand from the agricultural inputs to maturing.

What makes good meat fantastic meat, and most importantly what makes crap.

Body balance, increased margins using secondary cuts.

“MEAT IS NOT MEAT IS NOT MEAT”

Breeds, feeds, welfare, husbandry, inputs, slaughter and maturation.

Have it at your place or ours!

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