 1 · Chuck 2 · Sirloin 3 · Rump 4 · Silverside 5 · Short Loin 6 · Topside 7 · Fore Shank 8 · Brisket 9 · Skirt 1 · Shoulder 2 · Rib 3 · Loin 4 · Leg 5 · Backstrap 6 · Breast 7 · Tenderloin 8 · Shank 9 · Neck Mastering Meat
Andrew Sharp's Mastering Meat Courses are available for everyone to join in. Offering you a comprehensive insight into Naturally Reared meat and run personally by Andrew Sharp. The Courses are held on Saturday mornings (see Mastering Meat Course at Home) and there is a choice between Lamb & Mutton Course and Beef & Veal Course. The Course will take ewe from farm to fork. You will cover breed differentials, welfare, husbandry and inputs to give ewe the ability to appreciate what quality is and where it comes from. The Beef & Veal course includes the cutting and preparing from carcass to plate of Naturally Reared Pink Veal and well hung Native Breed Cattle. The Lamb & Mutton course includes the cutting and preparing from carcass to plate of Herdwick Lamb and Herdwick Mutton. It is geared around the requirements of the attendees, so ewe can do as much or as little ‘hands-on’ as you like.
There will be printed lesson material for ewe to take home and ewe will be able to eat some of what ewe have butchered. The course will last approximately 3.5 hours. For more details about the courses and information on where the courses are held please don't hesitate to contact us.
COURSE COST Discounts are given for multiple bookings, making it good to bring a friend or two... 1 person - £105 2 people - £100 per person 3-6 people - £92.50 per person 7-9 people - £85.00 per person To book the course please call 0560 343 1303or send an e-mail to:
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