Master meat: all about venison & biltong at Soetmelksvlei

Only 10 spaces available

A springbok, a meat master and 10 eager learners in a masterclass presented at Soetmelksvlei.

If you’re serious about venison preparation and making your own biltong from scratch, this workshop is for you. The day will start with a short ride along the picturesque slopes of Simonsberg to Soetmelksvlei, a historical farmyard set in the late 19th century – a time when life was simpler and craftsmanship was treasured.

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. The class also gives a comprehensive overview of which cuts to use for different dishes.

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.