Butchery Class with EBLEX and Henry Herbert

Butchery Class at the L’atelier des Chefs

Last year, I was invited to an afternoon butchery demo and meat tasting by EBLEX.  This year they have re-launched their Quality Standard Mark Scheme, so to spread the word a group of journalists and a very few food bloggers were invited by EBLEX to an evening of butchery masterclass at the L’atelier des Chefs by Henry Herbert, from the Baker Brothers fame.  The scheme was updated due to the high standard of meat quality and to remain a genuine higher quality product the Quality Standard Mark Scheme specifications needed to be strengthened. As beef and lamb becomes more expensive, it is even more important that consumers’ expectations on eating quality are not compromised. We were also told that the Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the United Kingdom. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.

 

The EBLEX Quality Standard Mark Scheme was launched in October 2004 to stimulate the market conditions in England. Following extensive trade consultation and research the EBLEX board has decided to strengthen the scheme specifications for Quality Standard Mark beef and lamb to improve efficiency and add value in the supply chain.

The new specifications cover animal age, carcase classifications, maturation and, where appropriate, further specifications during the processing of the
product.The scheme has gone from strength to strength. All major multiple retailers are members of the scheme, major processors, wholesalers, catering butchers and approximately 1800 independent retailers.

Quality Standard mark helps consumers identify quality meat at point of purchase

Standards and specifications of the scheme cover

• Farm assurance
• Animal welfare
• Animal age and gender
• Seasonality
• Care for the environment
• Quality assurance
• Carcase classifications
• Maturation regimes
• Food safety
• Eating quality

Henry Herbert has just launched with Quality Standard beef and lamb, a Master Butchery campaign. The aim is to demystify  and educate  butcher shopping experience and pass butchery tips and hints to the nation’s cooks. Master butchery class can be found here

butchery class

Whole leg of lamb butchered by me: de-boned, butterflied, lamb shank prepared

for the gravy: lamb bones, 1/2 cup of red wine, 1 bulb of garlic, 2 tspsoon of grated ginger, rosemary, thyme, 2 bay leaves, 2 carrots, 2 onions, spring onions, water to cover. let is simmer and cook in low heat for 3 hours.

The lamb:  sear the lamb both sides in a big pan

The Tomato and Mint salad:
Olive oil, handful of mint, 3 medium tomatoes diced, 1/2 lemon ( juice and zest), 1 red onion diced, 1 tsp of coriander, salt & pepper. Mix all in serve in a bowl.

The meal