Butchery: a side of Longhorn

One side of four-year-old Longhorn, broken down from hanging carcass to labelled boxes over three hours, with four people at the bench and knives in their hands rather than watching somebody else do it.

You will learn where the cuts actually are, why the cheap ones are cheap, and how to cook the three that most people throw away. Lunch is included and you go home with about two kilos of beef, which makes the ninety-five pounds look rather different.

Saturday, ten until one. Four places only, and they go early.