BUTCHERY Who should attend?   Anyone wishing to work in the meat industry

These one day courses are designed to gain an insight to meat processing and retailing of meat products

Basic Butchery

• Recognise the primal cuts from beef, lamb and pork carcasses
• Cut pork and lamb carcasses to a basic retail standard
• Cost profitability and commercially for each carcass

Butchery to Add Value

• Butcher primal cuts of beef, lamb and pork to a more profitable level, i.e. boning and rolling legs and shoulders of lamb and pork
• Preparing and rolling topsides and silversides of beef
• Portion and steak (profitability) sirloins and rumps of beef
• Identify cuts of beef lamb and pork for further processing

Other courses are available in Bacon Curing, and Sausage Manufacturing. 
Please contact us for further information