Course will cover all aspects of butchery from rearing to serving

Farmers and food lovers can learn about cuts of beef, including lesser known cuts and novel techniques, at a butchery course being hosted by Chapel Steps restaurant on May 13, in Bandon, Co Cork.

The restaurant’s head chef Kevin O’Regan, craft butcher Eoin O’Mahony of O’Mahony Butchers in the English Market and local butcher Dan Maloney will cover all aspects of butchery from rearing to serving.

The expert speakers will look at hanging, ageing, welfare and provenance.