You will learn meat cuts, where they're from and how they're best used. You will also learn about the art of sausage making, the equipment required and what goes (or should go) into them. There will be demonstrations, from grinding of appropriate cuts and balancing fat to moisture contents, to seasoning before getting your hands dirty and directing the sausage filler into casings and linking your bangers like a pro. There will of course be the all important tasting too.
Ryan will also cover the meat drying and curing process. What ingredients and equipment required to make your own tasty Biltong at home. There will also be discussions around knife sharpening and understanding meat nutritional panels.
Ryan Saunders, a professional butcher and owner of Rynos Wholesale, has over 10 years experience in meat and butchery and a real passion for quality. Ryan started his obsession with meat working firstly at Huttons, a small goods meat manufacturer, and then as a manager at Countdown supermarkets. With industry knowledge behind him, Ryan went on to buy Merivale Butchery and then in October 2015 ventured out as a wholesaler butcher. He primarily sells to local restaurants and bakeries, specialising in small goods making sausages, cured meats such as Biltong and most recently pet foods.