Macellaio RC is an Italian steakhouse in London with exclusive rights to serve Fassona beef from Piedmont, known for its prized cut. The restaurant offers various cuts and is famous for its lean and sweet taste. The Butchery Masterclass, priced at 120 per person, features a history of their meat selection process and hands-on experience. Participants create their own steak tartar focusing on the top side leg, believed to be the best for raw beef. Head chef Jay provides key tips on steak preparation and the importance of cut selection.
Macellaio RC, located in London, is exclusively serving Fassona beef, a prestigious Italian breed known for its lean and sweet flavor, sourced from Piedmont.
During the Butchery Masterclass, participants learned about the selection and preparation of meat, focusing on the specific cuts that make the Fassona breed unique.
The butchery class provided insights into the careful air-drying process of the meat and highlighted the prime cuts like Costata, tomahawk, and T-bone for optimal flavor.
Participants in the masterclass engaged directly in making steak tartar from the top side leg, which is lauded for its superior quality compared to other beef cuts.
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