Rosedale Masterclass and Chef's Dinner
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.
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