The knives were out last night at The Yard in Alderley Edge. Fifteen members of the Meat Club of Manchester held their monthly meeting at the venue to see a demonstration by The Yard’s butcher, Simon Chapman, on how to cut and joint a side of beef.
He explained how to identify and cut the sirloin from beef hindquarters and how to crack open the suet surrounding the kidneys. He also explained how the ageing process affects meat.
After the demonstration, members were invited to cut their own sirloin steak (under supervision) which was then cooked and served with salads, sundries and freshly baked sour dough provided by Jean and Stewart Pickering of The Yard.
“It is a way of helping customers cut themselves free of the cling film generation and appreciate what locally produced, fresh beef can taste like,” said Jean.” It is one of a number of events we have planned.”
Charlie The Wine was on hand to offer advice on beef and wine matching.
The Manchester Meat Club meets monthly at different venues.
