English butchery techniques have been put under the spotlight by an elite group of France's finest butchers, chefs, and food writers and met with critical acclaim.
The Rosbifs Club, an exclusive dining society, visited London last week meeting master butchers and tasting high quality dry aged beef. The Club is an initiative of Rémi Fourrier, general manager of AHDB Meat Services in France who organised the visit, to promote Quality Standard beef.
The group were treated to a master-class in English butchery techniques at Butchers Hall from a renowned London meat supplier. The managing director Nigel Trottman and his butcher Paul Rowley showed the visitors how English and French methods differed, with help from Parisian butcher Yves-Marie Le Bourdonnec. Nigel outlined how English butchery is evolving towards classic continental techniques as chefs demand alternative cuts of meat for the restaurant business.
"The group were incredibly enthusiastic and very hands-on during all the demonstrations," said EBLEX's Hugh Judd. "They had so many questions on differences in the language, use and popularity of the cuts of beef. It was a great learning exercise for English and French alike."
The following day the group made an early morning visit to Smithfield Market before moving onto a niche supermarket, then finished the tour at a well-known butchers in Holland Park.
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