Description
We’re thrilled to introduce the latest addition to the Block & Butcher Masterclass Collection: The Steak Masterclass. Created in response to growing demand, this dedicated class is designed for anyone who wants to get hands-on with truly exceptional dry-aged beef.
The session begins with a full demonstration of a dry-aged beef middle on the block, broken down from rump through to rib eye. You’ll see exactly where the most celebrated steaks come from—T-bone, rump, sirloin, picanha, rib-eye, and of course, fillet. As each cut is revealed, we’ll explain its unique characteristics, eating qualities, texture, and flavour, as well as why certain steaks command a higher price—giving you the confidence to choose the right cut every time you visit the butcher’s counter.
After a short break for refreshments, it’s your turn to step up to the block.
Working on your own beef rib, you’ll create a showstopping côte de bœuf (bone-in rib-eye). We’ll also introduce you to some of the butcher’s best-kept secrets: You’ll learn how to split a feather blade to produce a pair of very popular, succulent flat irons.
To finish, we’ll come together to make simple yet irresistibly flavourful dry-aged burgers—a perfect end to a truly indulgent session.
Everything you prepare will be expertly wrapped for you to take home and enjoy at your leisure.
