Meat and Butchery & French Mother Sauces

Started on 8 Thu, 19:00 - 22:00

Instructor: Hussein Buckley & Justine Tanachian
Date: Thursday, November 8
Time: 7:00pm to 10:00pm
Price: $120 / person (all taxes included)


– 250 grams Sirloin steak per person
– 250 grams Topside per person, to cut and take home with you
– Pepper and mushroom sauce
– Bearnaise sauce

This class is sponsored by Le Boucher Prime Cuts


Ever felt that your butcher isn’t giving the meat you want? You want to have the confidence to know your meat cuts and make sure how to cook them with two of the yummiest sauces? Need to know more how to trim and cut your meat? This class is for you.
Gloves on, knives out, meat everywhere.


– Meat hygiene
– Identifying meat cuts
– Kinds of steak
– How to cook steak
– Cutting meat
– Sharpening knives
– Meat handling
– Knife safety
– How to prepare the original beef stock, ” le jus Brun”
– Learn 2 basics of the “French Mother Sauces”

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