Chefs head to butchery school
Castleton House Hotel and Angus Organics have launched a series of one day butchery masterclasses covering all aspects of meat preparation from rearing and butchery, through to grading, preparation and cooking.
The course will also highlight the practical use and ease of preparing less well known cuts of beef from an organically reared Aberdeen Angus herd.
Many young chefs are aware of the most popular cuts such as fillet, sirloin and rib eye, but the course aims to create awareness and promote the use of the lesser known cuts as well.
The first masterclass takes place on Wednesday 17 October 2007. It will be attended by six chefs from kitchens throughout Scotland and hosted by Kevin MacGillivray (head chef at Castleton House Hotel) and Simon Laird, (Angus Organics).
Stewart Cameron, ex-executive chef at Westin Turnberry, Quality Meat Scotland Judge and Consultant with Scottish Beef Club will also be in attendance at the event.
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