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Become a butcher for a night
By: Steaklovers
Upon arrival at the Ginger Pig in Marylebone we were greeted by Perry, one of the butchers holding the butchery course. Anticipations were high as all the attendees were studying each other, trying to figure out what other kinds of people were interested in chopping up cows on their evenings off.
We turned out to be a mixed bunch, some had been given the course as a present from their wives, some were just finishing the last of the whole four courses held at the Ginger Pig while we also spotted a couple who seemed to thoroughly enjoy this somewhat different choice for a date.
After getting dressed in our very own butcher frocks, Perry started explaining the anatomy of the beasts we were soon to get stuck into, Farm animal husbandry and the benefits and differences of free-range farming over the much used Organic banner. It was quickly established just how diverse the information and descriptions are out there as everyone seemed to have a very different opinion and understanding to the different cuts and breeds that were explained.
Moving on to the butcher block everyone- although shy at first -soon got involved in the sawing, slicing, cutting and chopping of the beasts. Many were very surprised to learn that the fillet is in fact one long eel –like muscle that never get used, others found it interesting to learn that fat and dry- aging play a major part in adding flavour to steaks and roasts.
‘Supermarket steaks are the worst you can buy and the brighter and ‘fresher’ it looks, the less it’s going to taste’ explained Perry. The Ginger Pig ages its beef for a minimum of 30-45 days depending on the cut.
The final –and ultimate test- task for the evening was to prepare our very own Côte de Boeuf, a Rib eye on the bone which needs to be cut in a very specific way, including trimming the bones and tying it all together again with a very confusing slip knot. At the end of the evening a huge sense of achievement were celebrated over a glass of red wine and the delicious Côte de Boeuf that had been roasting in the oven throughout the course.
As there only 11 maximum attendees per class and two butchers you can be assured of personal attention and hands on cutting experience, with the bonus of getting to take home your finished work.
Perry and Borut started the class at the Gingerpig Moxon St, Marylebone about 2 years go, it started with classes of six on Mondays and Tuesdays but because of demand expanded to classes of 10 and included an extra day on Thursdays.
Clientele comes from all walks of life but 80% is male.
The main reason for the classes is to get people interested in their local butchers, where all the cuts of meat come from and to teach them basic butchery skills.
Classes start at 6.30pm till 9.30-10pm and are very popular with American and Australian tourists as well as presents for partners.
The Classes are £120.00 per person which includes a meal and joint of meat to take home.
Beef/Pork/Lamb or Sausage making classes are also available.
More information of the Ginger Pig can be found on the Ginger Pig Website at www.the gingerpig.co.uk
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