Butchery & Meat Cookery Course with Pipers Farm

Butchery/Meat Cookery Course with Pipers Farm

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Course Details

£ 170 P/P INC VAT

One Day (9.30am to 4.30pm)

techniques learned :

  • Animal husbandry and why it's more important now than ever before.

  • Identifying the various cuts of meat.

  • Butchery techniques that get the best from each part of the animal.

  • Roasting and resting large joints.

  • Braising and slow cooking the cheaper, tougher cuts.

  • What to do with trimmings and leftovers.

  • Cooking lean tender cuts to pink perfection.

  • Knives and knife technique.

  • Dinner party tips - cooking in advance, serving and presentation ideas.

  • Seasoning - when it's needed and when it isn't.

Course Overview

Butchery & Meat Cookery Course with Pipers Farm

Hosted at Exeter Cookery School, our full-on one-day course with Peter Greig of Pipers Farm takes you on a fascinating journey.

What you’ll learn

You’ll find out how the farm’s animals are reared, what makes the meat so tasty and tender, and why it’s so much better for your health and pocket than mass-produced supermarket fodder.

You’ll learn about the various cuts of meat, butchery techniques and preparation prior to cooking, such as trimming, tying and rolling.  Cooking methods such as searing, braising, poaching, roasting and stir-frying will be covered

You’ll learn about how to enhance the flavour by the varied use of seasoning, charring and marinading.

What you’ll butcher

Here are a few of the meats you could be butchering and cooking or even just sampling…

  • Lamb: break down a whole lamb carcass into a range of popular cuts such as shoulder (for a slow braised soft shoulder of lamb dish) and rack.
  • Chicken: Portion a free range chicken into breast, wing, thigh, drumstick and carcass – what you learn here holds for any bird
  • Duck: remove the breasts and legs; make stock from the carcass; slowly confit the legs so they end up soft and delicious; pan-fry the breast until pink, juicy and tender.

These are examples of the kind of dishes you could be making

  • Slow-Braised Shoulder of Lamb – we’ll get this on early to have before you go home
  • Pan-Fried Breast of Chicken – stuffed & rolled breast, poached, seared & served juicy & tender. This will be your lunch along with a dressed mixed green salad
  • Rack of Lamb – chine, French-trim, score and roast a freshly butchered rack
  • Pan-Fried Breast of Chicken or Duck
  • Confit – salted duck leg slow-poached in duck fat
  • Meat Stock

 

Great demos and hands-on learning

Jim & Lucy of Exeter Cookery School
Jim & Lucy of Exeter Cookery School

There’s a lot of hands-on butchery with only a few essential demos by Peter and our very own chef Jim. Lunch will be what you’ve prepared and cooked that morning.

By the end of the day, you will have cooked and eaten a range of cuts and you’ll get to take home an Exeter Cookery School/Pipers Farm recipe pack and pen.

 

 

Pipers Farm

Peter and Henri Greig and their team produce some of the finest meat in the UK, reared using time-honoured methods that hark back to the days of good old-fashioned animal husbandry.

Fed as nature intended, Pipers Farm cattle, sheep, pigs and chickens are lovingly reared on the Greig’s idyllic farm near Cullompton in Devon as well as on the network of traditional family farms in Devon & Somerset that they have worked with closely for many years.  Peter & Henri passionately believe that these are essential to the fabric of a truly sustainable rural landscape.

Prime livestock raised on pristine pastures

Pipers Farm livestock is raised on the pristine pasture of these farms  and slaughtered locally before coming back to the farm to be expertly butchered.

Dry hung for up to four weeks, the meat is allowed to relax while its enzymes get to work breaking down the fibres and producing achingly tender meat.

During this time, the meat gives off up to a fifth of its weight in water – your average supermarket shareholder would hold up their hands in horror at the thought of all that profit going to waste!

From here, Pipers Farm meat goes straight to their discerning customers via their popular online serve.

Peter (Piper) Greig

Butchery & Meat Cookery Course with Pipers Farm
Peter Greig at Exeter Cookery School

Peter has been farming livestock and butchering meat for thirty years and brings with him a wealth of knowledge and experience. A proponent of the French method of butchery, Peter follows the muscle groups, diligently pulling apart great slabs of meat at the fascia (connective tissue) before allowing his knife to deftly slice them into more manageable cuts.

His passion for animal husbandry, his farm and his produce know no bounds and he clearly delights in sharing this with anyone who’ll listen.

So, Peter is the perfect person to take you on an incredible journey from grazing heifer to juicy steak, from happy hen to roast chicken, from frolicking lamb to rack of lamb!

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These are examples of the kind of dishes you could be making

  • See the above list

Course Availability (click on a course to book)