Introduction to Butchering Beef

In this Beef Butchery workshop, participants will gain hands-on experience breaking down a beef half into its primal, sub-primal, and retail cuts, including steaks, roasts, and stew meat. Through guided instruction, attendees will build confidence and develop practical skills in meat cutting and portioning.

This session is ideal for new butchery students, who will also receive an entry-level meat cutting knife to practice at home. Participants will leave with both the knowledge and tools to approach beef cutting safely and efficiently.

Whether you’re a beginner or looking to refine your skills, this workshop will help you master the fundamentals – because, as we like to say, “Beef – It’s What’s For Dinner!”