Beef Forequarter Class

A hands-on butchery class at The Ginger Pig in Marylebone where guests break down a beef forequarter into traditional cuts, then share a roast forerib dinner with wine.

This evening butchery class focuses on the front end of a beef animal, weighing 90–100kg. A Ginger Pig butcher demonstrates breaking down the forequarter into traditional cuts such as chuck, clod, top rib and shin, after which each guest works on a different cut, from rolling brisket to boning out shin and preparing short ribs. The class ends with a dinner of roast forerib, dauphinoise potatoes and bread and butter pudding, accompanied by Côtes du Rhône wine, and everyone takes home a share of the prepared meat, including around 3kg of brisket and 2.5–3kg of shin.