If you are curious to learn where the little known beef cuts come from, this class should not be missed. Troy, a quality butcher, will first show you how to break down a dry aged forequarter rib section consisting of cap on, chine bone and feather bone into different individual cuts. He will then be joined by his Head Chef, Sascha Randle who will prepare a menu featuring: pastrami spiced intercostal served with pickles and rye breads; grilled ribeye steak with charred broccolini salad; pan-fried spinalis cut from the rib eye cap with a red wine bone marrow sauce and creamy potato puree; and to finish, cheddar with round eccles cakes made from light and flaky suet pastry filled with spiced currants.
Best of Beef: Secret Rib Cuts
Beef basics
Master Classes
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
2.5 hours
Intermediate - high
Includes dinner & recipe pack
150.00 pp
Disclaimer:
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
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About the Chef
Troy Wheeler
Co-owner, Meatsmith Speciality Butcher & Wine Merchant
Beginning his career in the small New South Wales town of Barham, Troy started his apprenticeship at the local butchery called Barham Meats. After five years learning his trade he moved to Melbourne and approached Peter Bouchier for a job. Over a twelve year period, Troy worked at this successful butchery managing the retail and wholesale operation of the store. In 2012, through a connection with Andrew McConnell, Troy spent some spare time at the Builders Arms Hotel, developing the meat program and training Chefs in practical butchery. Sharing a passion for best quality heritage meats and skilled butchery, Troy joined with Andrew to open Meatsmith Speciality Butcher & Wine Merchant in Smith Street, Collingwood in 2015. Two years later a second store opened in St Kilda. Both retail and wholesale aspects of the business focus on partnering with dedicated producers who raise ethically reared breeds to produce meats that deserve to be celebrated. As an on-site specialist butchery, Meatsmith draws upon Troy’s seventeen years of industry experience for its success.
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