Best of British Beef Butchery Chuck & Rib – January 2026
January 30, 2026 - Full Day
£525.00
Get ready to fill your freezer as you join Master Butcher Stephen Hill and learn how to prep the Chuck & Rib of beef.
On this nose-to-tail beef butchery course, Stephen will help you break down your beef into cuts that best suit your family’s needs. He will share his extensive experience and knowledge to support you through this fascinating process as you pick up important knife skills to enhance your confidence in the kitchen.
Make sure your freezer is empty… by the end of this full-day experience you will be taking home a jointed Chuck and Rib of beef!
4 places remaining
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Meet The Tutor
Stephen Hill
Introducing our Master Butcher, otherwise known as Stephen Hill, who developed an interest in butchery at just 14 years of age. He studied at Birmingham College of Food and his knowledge deepened further in the artisan techniques of curing and smoking.
See more courses from Stephen HillDuring this beef butchery experience, you will use the highest quality grass-fed beef, sustainably reared within 5 miles of our artisan butchery and cookery school, to learn the art of traditional British beef butchery.
On this one-day beef butchery course, British Champion Master Butcher Stephen Hill will guide you through the Chuck and Rib of beef. He will show you how to prepare different cuts using his nose-to-tail approach. Stephen will share his vast experience and knowledge to support you through the process as you prepare the forequarter into cuts suitable for your family’s needs. This also guarantees that not only will you be taking home a freezer full of beef from this beef butchery experience, but also a plethora of new skills!
Stephen’s passion for artisan butchery and high-quality meat is infectious and he will inspire you to choose better-quality meat in the future.
You will learn the technique of breaking down a chuck and rib of beef
From the chuck & beef you will gain knowledge and experience of cutting:
Tomahawk steaks
King Arther joint
Flat Iron steaks
Chuck tender
You will learn the homemade traditional way of making your very own burgers from scratch
You will gain knowledge about the use of marrowbone fat and how it enhances the flavour of your burgers
This is a course in artisan butchery. If you have not taken a butchery course before please look at the courses for beginners which include; sausage making, goat butchery, lamb butchery
The importance of provenance and sustainably-reared meat
Different breeds, the flavour and colour of the beef
Creating the different cuts and learning how to use them
Boning the Chuck
Cutting your very own Tomahawk steaks
Cutting your own show stopping King Arther joint
Preparing Flat Iron steaks
Preparing Chuck Tender
How to preserve and store the fresh meat products you have cut from the beef
This artisan butchery and cookery course takes place in the historic town of Eccleshall, in the heart of rural Staffordshire. Easily accessed from Derbyshire, Shropshire and Cheshire, we are only minutes from the M6, A51, A50 and the A34. We have free on-site parking.
Our “kitchen angels” will support you on the day and ensure you have everything you need. We’ll provide an apron, and all the equipment and ingredients you need. We’ll even do the washing up!
You’ll take a seat at our kitchen table to enjoy a delicious seasonal lunch prepared by the Perrys Field to Fork team. This provides a great opportunity to share your cooking experiences as well as some great food and drink!
You’ll prepare a forequarter of beef and pack it ready to take away, freeze and enjoy at home!!
This course runs from 10 am to 3.00 pm and you can join the team for morning refreshments from 9.45 am for refreshments.
You’ll be provided with an apron, equipment and all the ingredients needed for the day. More specific information will be sent to you by email when you book your course.
Master Butcher, Stephen Hill, developed a keen interest in butchery at just 14 years of age. His passion for the craft of traditional nose-to-tail butchery grew and over many years his knowledge deepened further in the artisan techniques of curing and smoking.
His artisan beef butchery courses are guaranteed to change the way you shop, prepare and cook meat from here on in Stephen Hill
This is a butchery course and suited to those who have had some knife skill experience in butchery, but is not essential.
It will appeal to keen butchery and cooking enthusiasts, as well as those who want to develop and deepen their knowledge.
It will be a great experience to practice your knife skills whilst learning from Stephen and the team who are passionate about creating delicious food from quality ingredients. You’ll meet new people and enjoy the hospitality of the Perrys Field to Fork team.
Book online or call us on 01785 851911 if you have any questions.