This LIVE demonstration will explore primal cuts such as Oyster Blade and Shortloin, being broken down into secondary cuts. Watch, learn and enjoy a variety of Wagyu and Angus beef dishes prepared throughout the session.
Guests will also learn how to turn Stockyard Oyster Blade into a rich and comforting beef stew. From properly searing the beef to build flavour, to slowly simmering it with red wine, beef stock, vegetables and herbs, Chef Clement will demonstrate how simple techniques can transform this hardworking cut into a tender, flavour packed dish perfect for sharing.
Seats are limited! Click to RSVP below.