Beef Skirts Masterclass Part 2: Unlocking the Potential of Beef Value Cuts

Join chefs behind the scenes at our Aussie Meat Academy Masterclass held by butchery expert Richard Sanders. 
 
In Part 2 of this 3-Part Series, you’ll discover how to get the best from flavour-packed cuts such as flank, skirt, hanger and bavette steak.

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

Part 1 - Understanding Beef Skirts

Part 3 – Beef Skirts - Breaking Down the Butchery