A springbok, a meat master and 10 eager learners in a masterclass presented at Soetmelksvlei. Here, in the Meat Room, master butcher Jaco Koegelenberg will demonstrate how to cut a springbok into primary cuts and help the group get to grips with their own knives. Jaco will then demonstrate how primary cuts are processed into secondary cuts for guest to turn the meat into one of South Africa’s favourite delicacies – springbok biltong. After a hands-on morning in the Meat Room, we’ll enjoy a hearty lunch at the Old Stables Restaurant before heading back to Babylonstoren.
