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Chefco Grass Fed Workshop at Swiss Butchery

'The purest taste from the purest place'

This very special Chefco Workshop was designed to highlight New Zealand grass-fed products. In New Zealand, the climate, clean air and plentiful pure water fuels year-round growth of lush, green pastures.

With a diet of rich grass animals grow strong, healthy and lean. Nz grass-fed meat has a consistently delicious, distinctive flavor – the mark of red meat as it naturally should be. It’s leaner, more finely textured and nutritionally better for you. Compared to grain-fed, grass-fed meat is lower in saturated fat, and higher in vitamins A and E, conjugated linoleic acid and omega-3 fatty acids.

This workshop was a result of a fantastic collaboration with Swiss Butchery. Switzerland is another country known for it's pure green pastures and high quality meat, making Swiss Butchery were the perfect partner for a grass-fed workshop. On Monday 25th May local chefs gathered in person and online, at the cooking academy in Shanghai.

The whole workshop was live streamed and recorded on zoom with international viewers and guest speakers. This allowed for interaction between workshop guests and a remote audience.

Steve, Swiss Butchery's in-house butcher, performed a full breakdown of NZ grass fed Lamb saddle and French lamb rack for guests to watch.

Chefco chef Blake Thornley prepped 3 beautiful dishes designed to show off NZ grass fed meat and butter, and to share with guests his tips on how to prepare grass fed red meat in order to best preserve it's quality and flavour.

Swiss Butchery联合Chefco开展草饲牛羊肉工作坊




这次工作坊与Swiss Butchery合作非常顺利。瑞士是另一个以常年绿色牧草地和高级肉食出名的国家,作为此次草饲肉工作坊的合作伙伴再合适不过。五月二十五日周一下午在Swiss Butchery高级烹饪学院,迎来本地西厨大师们观摩,也吸引了来自不同国家的业界人士在线观看。


Steve是Swiss Butchery的御用肉类分解专家,他详细的演说了如何针对动物的结构和肉质的特性来分解新西兰草饲羊肉。同时也向大家介绍了如何将剔削法式羊排。

Chefco厨师Blake Thornley用新西兰草饲牛羊鹿肉为大家精心准备三道精美的菜肴, 并在演示过程中教述大家保留草饲肉品质和风味的烹饪技巧。


Slow Roasted New Zealand Grass Fed Vension Rump


Silver Fern Farms Reserve Grass-Fed Striploin


Alliance Grass-Fed Lamb Rack


Caramelized Anchor and 1839 Honey Parfait



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