Rosedale Ruby Masterclass & Chef’s Table

added on 30.11.18

Rosedale Ruby Masterclass was an enriching session, butchering the various parts of the clod and rump. Beyond the usual prime cuts, our guests learnt a lot about fabricating secondary meat cuts for foodservice uses, increasing meat yield and reducing wastage.

The evening’s Chef’s Table had Rosedale Ruby’s Chalorais Angus presented as a carpaccio appetizer, Asian style noodle soup and a hearty grilled platter.

Team Indoguna would like to thank our customers for your joining us for our Masterclass and Chef’s Table dinner.

For more highlights of the event, kindly click on the following link:
Photos of the Event