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Turducken Workshop Jeff holding a turducken made at a previous turducken workshop. (Copy) (Copy) Carving a cooked turducken, showing the layers of turkey, chicken, duck and stuffing. (Copy) (Copy) Cooking chicken wings on a Big Green Egg barbecue (Copy) (Copy) Cooking a whole carrara wagyu tomahawk steak on the barbecue (Copy) (Copy) Workshop participants watching how to use a steel and stone to sharpen knives (Copy) (Copy) A selection of cooked wagyu steaks (Copy) (Copy) Cooking chicken wings on a barbecue (Copy) (Copy)
Turducken Workshop
$295.00
Make your own Bacon Workshop IMG_6414.jpg Bacon - workshop 2.png Bacon - workshop 1.png Bacon - workshop 3.png Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Tomahawk steak on the barbecue with flames (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) (Copy)
Make your own Bacon Workshop
$195.00
Pork Rib & Wagyu Workshop Pineapple ribs.png IMG_6150.jpg IMG_6039.jpg Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) (Copy) Workshop participants getting ready to butcher a whole chicken (Copy) (Copy) (Copy) Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy) (Copy) Tomahawk steak on the barbecue with flames (Copy) (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) (Copy) Cooking chicken wings on the barbeque (Copy) (Copy) (Copy)
Pork Rib & Wagyu Workshop
$195.00
Lamb & Wagyu Workshop Lamb Forequater.jpg Boned Forequater.jpg Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Tomahawk steak on the barbecue with flames (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Lamb Forequater.jpg Lamb.png
Lamb & Wagyu Workshop
$195.00
Beef Rump & Wagyu Workshop Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) (Copy) (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy) (Copy) (Copy) (Copy) Tomahawk steak on the barbecue with flames (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) (Copy) (Copy) (Copy)
Beef Rump & Wagyu Workshop
$225.00
Mexican BBQ & Wagyu Workshop Tacos al pastor - mexican beef tacos with a slice of lime Blue corn tortillas, hand made and filled with pork at a street vendor in Oaxaca Mexico Two double shots of tequila in Mexico A lady preparing quesadillas on a boat in Mexico Esquites or Mexican street corn. Served in a cup with spice on top Indoor mexican BBQ with skirt steak, intestines and chorizo sausage on display Indoor mexican BBQ, two boys sitting a table with tortillas, avocado, radishes ready for bbq meat to arrive Chicken mole served with rice and fried plantain in Oaxaca, Mexico
Mexican BBQ & Wagyu Workshop
$195.00
Thor's Hammer & Wagyu Workshop Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) (Copy) (Copy) (Copy) Workshop participants getting ready to butcher a whole chicken (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) (Copy) (Copy) (Copy) Teaching participants how to efficiently butcher a whole chicken (Copy) (Copy) (Copy) (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy) (Copy) (Copy) (Copy) Tomahawk steak on the barbecue with flames (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) (Copy) (Copy) (Copy) Cooking chicken wings on the barbeque (Copy) (Copy) (Copy) (Copy) (Copy) Thor's hammer, bone in trimmed and tied whole beef shin (Copy) (Copy) (Copy)
Thor's Hammer & Wagyu Workshop
$195.00
Pork Belly & Wagyu Workshop Boned out pork belly and loin in five different cuts (from left to right pork fillet, skin on pork loin, skinless pork belly, skinless pork loin, pork spare ribs) (Copy) Pork belly burnt ends (Copy) Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) Tomahawk steak on the barbecue with flames (Copy) (Copy) Cooking chicken wings on the barbeque (Copy) (Copy) Teaching participants how to efficiently butcher a whole chicken (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) Workshop participants getting ready to butcher a whole chicken (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy)
Pork Belly & Wagyu Workshop
$195.00
Turducken Workshop 2026 Jeff holding a turducken made at a previous turducken workshop. (Copy) (Copy) (Copy) Carving a cooked turducken, showing the layers of turkey, chicken, duck and stuffing. (Copy) (Copy) (Copy) Cooking chicken wings on a Big Green Egg barbecue (Copy) (Copy) (Copy) Cooking a whole carrara wagyu tomahawk steak on the barbecue (Copy) (Copy) (Copy) Workshop participants watching how to use a steel and stone to sharpen knives (Copy) (Copy) (Copy) A selection of cooked wagyu steaks (Copy) (Copy) (Copy) Cooking chicken wings on a barbecue (Copy) (Copy) (Copy)
Turducken Workshop 2026
$295.00
Gift Card for Butchery & BBQ Workshop Carrara wagyu t-bone steak on the barbeque Chicken wings cooking on the barbeque Demonstrating how to butcher a wagyu beef sirloin off the bone Workshop participants preparing to butcher a whole chicken Carrara wagyu steaks cooking on the barbecue Three wagyu beef sirloin steaks with high fat marbling Cooking chicken wings on a charcoal barbeque A selection of cooked wagyu Teaching workshop participants how to butcher a whole chicken Two whole t bone steaks beside a sirloin and eye fillet steak Tomahawk steaks on the barbeque A selection of cooked wagyu Workshop participants watching how to break down a whole wagyu t bone Workshop participants watching how to use a steel and stone to sharpen knives
Gift Card for Butchery & BBQ Workshop
from $25.00
Workshop Companion Tickets Tomahawk steak on the barbecue with flames (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating butchery of a boned out short loin of beef wagyu (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Workshop participants getting ready to butcher a whole chicken (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Teaching participants how to efficiently butcher a whole chicken (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Cutting the sirloin off the bone, high grade wagyu meat (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Wings cooking on a Big Green Egg barbecue and being tested for doneness with a thermometer (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Demonstrating how to sharpen knives (Copy) (Copy) (Copy) (Copy) (Copy) (Copy) Cooking chicken wings on the barbeque (Copy) (Copy) (Copy) (Copy) (Copy) (Copy)
Workshop Companion Tickets
$70.00

P: 021 503 199

E: jeff@bbqbutcher.co.nz

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