Get an exclusive behind the scenes look at the process your butcher undertakes to deliver you the four favourite cuts of steak. Allow the Bondi Butcher to take you on a deep dive on all things beef. We explore grain vs grass fed, popular Australian cattle breeds, the different methods of aging beef and an in depth explanation of the tools your butcher utilises.
The Bondi Butcher then breaks down a 15 KG rump and loin right there and then, talking you through how to make the most of this generous section of the animal, which encompasses all your favourite cuts: T-Bone, New York, Rump and Eye Fillet.
At the conclusion of the class, all of the end product is divided up amongst the participants to take home and enjoy with their friends and family.