Butcher Farrell made the change from a nascent career in audio engineering to the world of meat, whilst living in Shanghai and it was here where the term nose to tail really embedded into his ethos. Since then he moved to Hong Kong to manage a bespoke shop selling the best meat from around the world, whilst acquitting a love and dedication to the art of dry aging meat. During his time away, he learnt every scrap of knowledge he was shown from chefs and butchers from all over the world, learning the ‘secreto’ cuts and the best ways to cook them.
Now back in the UK, Butcher Farrell manages The Home Farm Shop, up in North West England. Ever on a quest for knowledge, he now attends Manchester Metropolitan University studying for a Masters in Food Science and Innovation. With his Masters and butchery knowledge combined, he plans to share the and develop broader understanding of food and food choices, “it’s not about giving up meat to save the planet, It’s about eating the right kind of meat and knowing how to use it all”.
Learning butchery techniques is one way that you can get the most out of your meat. In this masterclass allow Butcher Farrell to teach you his methods for putting the term 'nose to tail to use'.
In this episode we see Butcher Farrell demonstrate how to break down a mutton. Also, learn about where each cut is from and how best to cook it.