Ten guests, two springboks, one meat master, in a masterclass presented at Soetmelksvlei, a delightful new experience by Babylonstoren. Here, in the Meat Room, master butcher Jaco Koegelenberg will demonstrate how to cut a springbok into primary cuts, before the group will get to grips with the second springbok. Jaco will then demonstrate how primary cuts are processed into secondary cuts (meat preparation for biltong and venison pie). After a hands-on morning in the Meat Room, we’ll enjoy a hearty lunch in the Old Stables Restaurant before heading back to Babylonstoren.