Best of British Beef Butchery: Ultimate Butchery Experience – November 2025
November 12, 2025 - Two Day
£995.00
Master British Beef Butchery with Champion Butcher Stephen Hill
Join British Champion Master Butcher Stephen Hill for an immersive advanced butchery course focused on British Beef.
This hands-on experience will guide you through the process of breaking down a whole side of beef, where you’ll acquire essential skills such as knife sharpening, mastering the butcher’s knot, and expert tips for precision cutting.
Prepare to fill your freezer, as you’ll take home every cut you prepare!
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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 HillJoin our advanced beef butchery class and master the art of traditional British butchery using only the finest, grass-fed beef. Under the expert guidance of Master Butcher Stephen Hill, you’ll learn how to skillfully prepare the primary cuts of beef, gaining invaluable hands-on experience and insider knowledge.
In this immersive course, Stephen will lead you step-by-step through the process of breaking down an entire side of beef, teaching essential knife skills and butchery techniques that every meat enthusiast should know. His dedication to high-quality, artisanal butchery and premium meats will inspire you, equipping you to make better choices when selecting beef in the future.
Whether you’re looking to refine your skills or deepen your knowledge of top-quality beef, this class offers an exceptional learning experience with a true butchery master.
Breaking Down a Whole Side of Beef: Advanced Artisan Butchery Course
Take your butchery skills to the next level with our advanced artisan butchery course, focusing on the art of breaking down a whole side of beef. Designed for those with prior butchery experience, this in-depth course offers hands-on instruction and expert guidance to master the techniques of beef butchery.
If you’re new to butchery, we recommend starting with one of our beginner-friendly courses, which include sausage making, goat butchery, and lamb butchery—ideal foundations for those just starting out in the world of meat preparation. Join us and elevate your skills to confidently handle premium cuts with precision and craftsmanship.
Mastering Sustainable, Provenance-Focused Beef Butchery
In today’s meat industry, understanding the importance of provenance and sustainably reared beef is key for both quality and ethical consumption. Knowing the origin of your meat, especially when sourced from responsibly raised animals, not only ensures superior taste and texture but also supports more sustainable food systems.
Different Breeds, Flavours, and Colours of Beef
Each beef breed carries unique qualities, impacting the flavour, colour, and marbling of the meat. For example, Angus and Hereford breeds are known for their rich marbling and robust flavour, while heritage breeds often present deeper hues and distinct textures. Recognising these characteristics allows butchers to better match each breed to specific cuts and cooking methods.
Techniques for Creating and Using Different Cuts
In this advanced course, you’ll gain hands-on experience with primary beef cuts and learn to prepare each cut for optimal use.
Key Areas of Focus Include:
- The Primal Cuts: These foundational sections are the initial breakdowns, including larger portions like the shoulder and the hip.
- The Shoulder Joint: You’ll delve into the complexities of the shoulder joint, working with its multi-functional, flavourful meat, ideal for braising or slow-cooking.
- Removing and Deboning the Fore Rib: Precision is essential for extracting the fore rib, a premium cut. This technique enhances presentation and allows for creative preparation.
- Boning the Chuck Eye: A flavourful, versatile cut, the chuck eye offers both tenderness and rich flavour. Proper boning and trimming enhance its culinary potential.
- Brisket Muscles, Sirloin, and Fillet Removal: Learning to skilfully separate the brisket muscles, as well as the sirloin and fillet, opens up a wide array of high-value cuts ideal for roasting, grilling, or braising.
- The Hip Joint and Stringing Joints: Preparing the hip joint requires careful attention to detail, while stringing joints properly secures them for uniform cooking and presentation.
Slicing, Storing, and Maintaining Quality
Perfecting slicing techniques is critical to delivering a finished product that is both visually appealing and appropriately portioned. Additionally, knowing how to store beef correctly—whether through aging, refrigeration, or freezing—is essential to maintain freshness, flavour, and safety.
This comprehensive approach not only enhances your butchery expertise but also fosters a deeper appreciation for the value of well-sourced, sustainably produced meat.
Learn from Master Butcher Stephen Hill – A Lifetime of Nose-to-Tail Butchery
With a passion for butchery ignited at just 14, Master Butcher Stephen Hill brings decades of expertise in traditional nose-to-tail butchery. His dedication to the craft has evolved over the years, specializing in artisanal techniques like curing and smoking.
Stephen’s artisan beef butchery courses offer a transformative experience, reshaping how you shop for, prepare, and cook meat. Join a course and discover how his hands-on approach and depth of knowledge will elevate your skills and inspire a new appreciation for quality meat.
More details https://perrysfieldtofork.co.uk/tutors/butchery-classes-stephen-hill/
Advanced Butchery Course for Enthusiasts and Culinary Explorers
This advanced butchery course is designed for those with prior butchery experience who are eager to deepen their knowledge and skills.
Ideal for dedicated cooking and butchery enthusiasts, this course offers a hands-on opportunity to refine knife skills and learn advanced techniques under the guidance of Master Butcher Stephen Hill and his expert team, all passionate about transforming quality ingredients into exceptional food.
Connect with like-minded individuals and experience the warm hospitality of the Perrys Field to Fork team. Book online or call us at 01785 851911 with any questions.