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    Best of Beef: Secret Rib Cuts

    Beef basics

    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.

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    Fri 17 May 2019
    6:30 pm to 9:00 pm
    SOLD OUT
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    City of Port Phillip

    SOUTH MELBOURNE MARKET IS PROUDLY OWNED AND OPERATED BY CITY OF PORT PHILLIP

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