In this month's episode, we catch up with butcher Andrew Morabito, one of the brilliant teachers at Granville TAFE in Sydney.

His love for American low and slow cooking had him start up a winning low and slow BBQ team with his fellow work mates and he gives us some tips about preparing and selling these highly sort after cuts of beef and lamb.

Andrew is also a wealth of knowledge when it comes to smallgoods, heading up classes for butchers who want to learn more about how to develop their own range, that have a point of difference to the mass produced products that the major retailers stock.  

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