MEAT!
Went in to La Luna to do some butchery with Adrian Richardson today. Learned a lot. He hangs 'argentines' (half cow minus head, neck, legs and tail) for 8 weeks, then breaks it down to the primal cuts of eye fillet, porterhouse and rump, then portions the rump and eye fillet and cuts down the porterhouse, which consists of 5 muscles) and any other offcuts into 'useable meat' which could be made into mince for meatballs or whatever...some great tips on saving money etc.