Beef Skirts Masterclass Part 3: Trimming, Portioning and Maximising Beef Value Cuts

Part 3 - Masterclass: Trimming, Portioning and Maximising Beef Value Cuts

Join chefs behind the scenes at our Aussie Meat Academy Masterclass held by butchery expert Richard Sanders. 
 
In Part 3 of this 3-Part Series, learn how to trim, clean and portion beef value cuts including bavette, flank and skirt. 

Ready for more? Check out the other videos in this series:

Part 1 - Understanding Beef Skirts

Part 2 – Cooking Skirt Cuts for Maximum Flavour