The atmosphere was electric at Cagette’s Deli Shop on Yen Akat Road, where food lovers and conscious consumers gathered for an unforgettable evening—our Butchery Masterclass. Hosted in collaboration with Cedric, Cagette’s passionate owner and chef, and Wilmot Natural Beef, this event attracted around 40 guests who were treated to a night of culinary insight, sustainable food practices, and delicious flavors.

Setting the Stage: A Warm Welcome with Purpose

Cedric set the tone for the evening with a warm and welcoming introduction, inviting everyone to enjoy this stand-around, canapé-style gathering on the second floor of Cagette. Representing Premium Food Thailand and a staunch advocate for regenerative agriculture, I took the stage to share some pressing facts about our planet’s soil health. With 75% of global soils desertifying due to unsustainable farming practices, I emphasized how this contributes to increased droughts, flooding, and extreme weather patterns, all issues that impact not just our environment, but also the quality of the food we eat.

The Promise of Regenerative Agriculture

I explained how regenerative agriculture presents a solution to the global soil crisis. By employing practices such as rotational grazing and reducing chemical use, regenerative farming restores soil health, enhances water retention, and even helps pull carbon from the atmosphere. I shared a compelling statistic: if just half of the world’s farms adopted regenerative methods, we could offset up to 10% of global greenhouse gas emissions.

Meet the Faces Behind Wilmot Natural Beef

To illustrate the impact of these practices, I introduced the inspiring story of Stuart and Trish Austin, who manage the Wilmot Cattle Company in New South Wales, Australia. On their 1,450-hectare ranch, they raise 2,500 Black Angus cattle using regenerative methods. Thanks to their commitment, Wilmot Farm sequesters an impressive 35,000 tonnes of carbon annually, far outweighing the 2,000 tonnes of methane their cattle emit. I concluded my talk with a message that resonated deeply with the attendees: “As you’re here tonight, you’re now part of the journey to regenerate our planet’s soils and support families like Stuart and Trish Austin at Wilmot Cattle Company.”

The Art and Craft of Butchery with Harry

With everyone now mindful of the environmental impact of their choices, the spotlight shifted to Harry, our master butcher, who demonstrated the craft of butchery on a whole beef butt suspended from the ceiling—a true spectacle for all in attendance. As he expertly broke down the cuts, Harry shared insights into each section, explaining the uses and flavors of cuts like the Picanha, Rump Steak, Flank, and Short Rib. Guests gained a newfound appreciation for the skill required in butchery and the versatility of each cut.

A Culinary Feast with Wilmot Beef

As Harry revealed each cut, Cedric’s talented team at Cagette brought out beautifully prepared dishes crafted from the showcased beef. The menu was a testament to the quality and flavor of Wilmot’s grass-fed beef, prepared in ways that highlighted each cut’s unique characteristics:

• Outside Flat: Served as carpaccio with chanterelles and parmesan, flash-grilled with asparagus and truffle jus.
• Shin Shank: Braised in red wine with blue cheese polenta, carrot, and mushroom; prepared as a rich tartare.
• Flank: Flank pinwheels with Bayonne ham, Comté cheese, and rocket “pistou,” alongside Rattes potatoes; peppered and seared with Béarnaise sauce.
• Short Rib: Smoked and sous-vide with red wine and figs, complemented by a pasta sheet.
• D Rump: Cold roast with mint pesto, pickled cucumber, yogurt, and tahini; cold roast with avocado and wasabi mayo on puff pastry.

Each dish was paired with a selection of Australian wines, adding another layer to the evening’s flavors. Guests were given wine cards with spaces for five stamps, allowing them to keep track of their tastings and enjoy each pairing with the food.

An Evening of Connection and Conscious Choices

As the night unfolded, guests mingled and discussed the remarkable tenderness and flavor of the beef—many were surprised that the meat was fully grass-fed, finding it just as tender and juicy as grain-fed varieties. The quality of Wilmot’s beef left a lasting impression, and the atmosphere was filled with conversation, laughter, and a shared sense of responsibility to support regenerative farming and sustainable dining.

To encourage continued exploration, I handed out recipe cards featuring direct links to purchase Wilmot Beef mince, along with my recipes for a Gorgonzola Naked Burger and a Moroccan Chickpea Stew. These cards were a takeaway reminder of the evening and a call to action to choose products that make a positive impact on our environment.

A Heartfelt Thank You

This Butchery Masterclass was a success thanks to the incredible partnership and dedication of everyone involved. A big thank you to Cedric and the team at Cagette for hosting us in their beautiful deli, and to Wilmot Natural Beef for providing top-quality, ethically-sourced beef that embodies the values of sustainable and responsible farming. Together, we showcased not only the art of butchery and fine dining but also a shared commitment to a healthier planet and more conscious food choices. Here’s to many more events that celebrate both craftsmanship and environmental stewardship.