Aussie Beef & Lamb Butchery Masterclass at Butler’s Wharf Chop House

Meat & Livestock Australia’s Aussie Beef Academy hosted an unforgettable butchery masterclass and dining experience for London’s steakhouse chefs and owners at D&D London’s Butler’s Wharf Chop House.

London, UK – 27th January. Specialist Australian butchery techniques and the excellence of Australian beef and lamb were on full display as the Aussie Beef Academy hosted an exclusive beef butchery masterclass for distinguished steakhouse chefs and owners from across London. This remarkable event not only celebrated Australia’s world-renowned beef and lamb but also offered a unique opportunity to showcase Australian butchery techniques.

The masterclass, hosted by MLA’s Business Development Manager, Emma Boughen, Aussie Beef Mate and ‘Lambassador’, Dan Epsley, from the Aussie Meat Academy, highlighted Australia’s expertise in meat processing and sustainable farming practices. The interactive session allowed chefs to refine their craft and gain insights into the versatility, precision, and superior quality that Australian beef and lamb can bring to their menus.

Richard Sanders, Country Manager for Meat & Livestock Australia, UK is delighted to have started his new role in promoting Aussie Beef & Lamb here in the UK, he said

“It is a pleasure to continue the great progress that MLA has made over the past few years in the UK catering industry. It’s wonderful to see so many restaurants and steakhouses represented here today, eager to incorporate Australian beef and lamb into their menus. It is also a great opportunity to learn Australian butchery techniques and think creatively about utilising all cuts of beef from the carcass, thus maximising yield while simultaneously enhancing quality.”



The Aussie Beef Academy is devoted to showcasing the excellence of Australian beef and lamb through masterclasses, education, and global partnerships. By bridging the gap between producers and chefs, the Academy highlights the versatility, quality, and sustainability of Australian meat products, inspiring the culinary world in the UK.

Emma Boughen added

“My role is to communicate the provenance, quality and world-leading welfare practices of both livestock and the people involved at every stage of the supply chain. We are especially proud of our recent success in the World Steak Challenge, with Australian producers taking the top prize, in a blind taste test. It’s great to be here today to showcase our wonderful producers, consistently high-quality product and butchery expertise.”

Dan said

“I am delighted to continue my work with Meat and Livestock Australia. Today, we prepared an ‘easy carve’ lamb leg roast, highlighting a new cut for Sunday roasting. We also boned and butterflied a lamb leg, which is perfect for a summer or quick-cook roast. In moving on to beef, we showcased some beautiful ribeye steaks, reserving some of the Angus cube for a rolled ribeye roast. Additionally, we explored a piece of Wagyu flank, which provides options for slow cooking and steak. Furthermore, we presented some oyster blade steak and transformed the feather blade into two lovely flat iron steaks.”

Following the butchery showcase, guests were treated to an exquisite four-course dining experience crafted by the talented chefs of D&D London, renowned for their culinary artistry and innovation. Each dish on the menu, cooked and served by D&D London chefs, students and lecturers from West London College was designed to highlight the exceptional flavour, texture, and quality of Australian beef and lamb, leaving attendees inspired to elevate their steakhouse offerings.

The Menu

Rob Grist (Head Chef at South Place Hotel)
Outback Rack of Lamb – Herb Crusted Aussie Lamb, Confit Rosemary, Potato Terrine, Spiced Carrot Purée, Mint Chimichurri


Bob Carruthers (Chef Lecturer at West London College)

Grilled Aussie Ribeye, Crispy Enoki Mushroom, Tomato Salsa


Alex Thiel (Executive Chef at German Gymnasium)
Pomegranate Braised Leg of Aussie Lamb, Lemon, Za’atar, Yogurt, Mint & Dill Potatoes


Sarthak Puri (Head Chef at Butlers Wharf Chop House)
Aussie Wagyu Oyster Blade, Dauphinoise Potatoes, Horseradish Mousse, Beef Gravy

Dessert
Bastien Boisrame (Pastry Chef at South Place Hotel)

Poached Pear, Mulled Wine, Verbena Crème Brûlée

Wine sponsored by Brown Brothers ~ Fresh produce sponsored by First Choice Produce.

“This event was more than just a masterclass,” said Butlers Wharf Chop House General Manager, Danilo Santoro. “It was a celebration of the passion and dedication that Australian producers and our chefs at D&D share in creating premium dining experiences across the estate of 20 sites across the UK, Paris and New York. By bringing these butchery techniques and premium cuts to life, we’ve shown how our chefs can take their menus to the next level with Australian beef and lamb and it’s also a great opportunity for them to meet and cook for their chef peers.”

Dishes ranged from perfectly seared Ribeye and Oyster Blade steaks to innovative presentation of Outback Rack of lamb, showcasing the versatility of Australian red meat for modern steakhouse dining. The combination of expert-led learning and culinary expertise left a lasting impression, with many chefs expressing enthusiasm for incorporating top-quality Australian cuts and techniques into their menus and businesses.

As demand for premium, sustainably sourced meat continues to rise, the Aussie Beef Academy is proud to provide a platform for collaboration between Australian producers and the UK’s culinary leaders. Events like this not only reinforce the connection between the two nations but also elevate the dining experiences available to steakhouse patrons across London.

For more information about the Aussie Beef Academy and future events, please contact eboughen@mla.com.au