Super Butcher walk us through the techniques butchers use to ‘break down’ the half hind quarter of a beef carcass, the resulting cuts of beef and how best to prepare and cook them as well as tips on what to ask your butcher.
ABOUT TERRY O’HAGAN
Terry has been a butcher since the age of 14. Originally from England, Terry was the manager of H.R. Humphries Butcher in Surry and migrated to Australia in 2006. He has been with Super Butcher for 8 years and is part of the management team.
ABOUT DAVID GEORGE
David has been a butcher for over 40 years, with a career that has seen him work across the globe and also interstate in Sydney and Melbourne. He has been at Super Butcher for over 5 years and works at the Oxenford store.
July 15 @ 13:00
– 1:30 pm
The Hunting Club