What if your best margin is hiding in the cuts you’re overlooking?

Billy Gibney takes a whole-animal approach to cooking, demonstrating how chefs can get more from every carcass by looking beyond the familiar cuts. Through live butchery and cooking, he’ll explore how lesser-used cuts can be transformed into dishes that are creative, desirable and commercially viable.

From improving yield and reducing waste to finding new ways to build value into the menu, Billy will share practical insights into making the most of the whole animal, without compromising on quality or flavour.

A practical session for chefs and operators looking to waste less, think differently about their ingredients and make every part of the product work harder.