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Review: Around the Cow in 15 Cuts, Jimmy’s Farm, February 9

PUBLISHED: 12:36 11 February 2018 | UPDATED: 12:36 11 February 2018

Jimmy's Farm butcher Jonny Farrell, left, demonstrates his skills during the Around the Cow in 15 Cuts experience. Picture: WAYNE SAVAGE

Jimmy's Farm butcher Jonny Farrell, left, demonstrates his skills during the Around the Cow in 15 Cuts experience. Picture: WAYNE SAVAGE

Archant

The walk from the restaurant back to the car has never seemed so far. It was worth it though.

Topside bulgogi Korean parcel and eye of round carpaccio with Aspall vinegar and crispy capers. Picture: WAYNE SAVAGETopside bulgogi Korean parcel and eye of round carpaccio with Aspall vinegar and crispy capers. Picture: WAYNE SAVAGE

Over the course of the evening, new head butcher Jonny Farrell broke down a cow carcass hanging from the ceiling; talking the packed dining room through the cuts and what you could do with them before we got to try each ourselves.

Having worked with the chefs to put together a dégustation like event, there were 15 courses - starting with an interesting beef bone brew accompanied by a beef dripping biscuit and ending with suet jam roly poly.

It was an informative as well as delicious way to spend an evening. We’ll certainly be asking our local butcher for cuts we hadn’t considered before. It was interesting to hear the difference it can make not just to your health but your pocket too without having to sacrifice taste.

My wife’s palate is broader than mine, but we were both excited about trying a few things for the first time.

Salt brisket bagel with classic mustard, caramelised onion and gherkin; beef shin croquette with garlic aioli and Denver steak frites with hollandaise sauce. Picture: WAYNE SAVAGESalt brisket bagel with classic mustard, caramelised onion and gherkin; beef shin croquette with garlic aioli and Denver steak frites with hollandaise sauce. Picture: WAYNE SAVAGE

We were surprised during various courses; her by the ox tongue and herb salad, me by the chuck tender tartar with old winchester cheese and lemon zest. The eye of round carpaccio with Aspall vinegar and crispy capers stood out too.

Highlights for us included the to die for 24-hour braised neck on sourdough with pickled celeriac and carrot, the beef shin croquette with garlic aioli and flank empanada with chimichurri.

The atmosphere was great and I blame being so stuffed for failing to name three types of cow during the fun quiz. Jimmy Doherty, who provided lively commentary during the night, assured me black and white isn’t a breed. I guess he’d know.

The next butchery and dining event is The Whole Hog on March 16. Both Around the Cow experiences sold out fast so best be quick.

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