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Discover the world of artisanal butchery! During this unique masterclass, butcher Rudi Heinen of Kwaliteitsslagerij Heinen will expertly butcher a beef hind leg. You will learn exactly where famous cuts of meat come from, how they are cut, and what to look out for during preparation. In between, our in-house BBQ Chef will prepare flavorful dishes on the Kamado, ensuring you not only learn but also enjoy. Everything is included – an afternoon full of inspiration, craftsmanship, and flavor.
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Our in-house BBQ Chef prepares flavourful dishes on the Kamado in between rounds, so you not only learn but also enjoy. Everything is included – an afternoon full of inspiration, craftsmanship, and taste.
What can you expect?
Cutting a beef hind leg by a true craftsman butcher
Explanation of various muscle groups, names, and applications
Live preparation of beef dishes on the Kamado
All Inclusive: taste, learn, enjoy – everything is included
Cozy setting with space for up to 14 people
This masterclass is intended for curious meat lovers, BBQ enthusiasts, and anyone who wants to learn more about beef and preparation techniques. You don't need any experience – just interest and an appetite!
Practical information:
Duration: approx. 3 hours
Location: BBQ Valley – in our workshop space
Open enrollment – individual registration possible
A minimum of 8 participants is required for the event to proceed.
As long as there is availability on the website, you can book directly. Is the masterclass full? Feel free to send us an email – if there is sufficient interest, we will schedule extra dates.
Groethofstraat 54 B
5916 PB Venlo
Netherlands
06 35640921
Openinghours
| Monday | 10:00 – 17:30 |
| Tuesday | By appointment |
| Wednesday | By appointment |
| Thursday | 10:00 – 17:30 |
| Friday | 10:00 – 17:30 |
| Saturday | 10:00 – 17:00 |
| Sunday | 12:00 – 17:00 |
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