Butcher the Beast

Ever wondered where a ribeye comes from? Why some cuts end up on fine dining menus while others become sausages, pies or slow-cooked favourites?

Join us for an up-close look at the art of whole-animal butchery. In this live demonstration, experienced butcher Kane Holloway, will break down an entire beast from primal cuts to individual portions, explaining the anatomy, techniques and decisions that transform a carcass into the cuts we know and love.

Designed for chefs, food lovers, backyard barbecue enthusiasts and anyone curious about where their food comes from, this is a rare opportunity to gain a deeper understanding of nose-to-tail cooking and the value of using every part of the animal.

Grab a beer, settle into The Green Room, and watch as practical butchery knowledge, cooking tips, industry insights and a few stories from the trade are shared along the way.

Whether you're a chef looking to sharpen your understanding of butchery or simply someone who enjoys standing around with a beer and talking meat, this is one you won't easily forget.

Limited places so get in early!