Introduction to Butchery
Discover the art of butchery and master knife techniques on our practical two-day course: an essential for any meat lover.
Our expert butchers, Chris Moorby and Rich Summers will provide an in-depth and practical introduction to the art of butchery.
Sharpen those knife skills and take to the butcher's block as you learn how to butcher and prepare a range of different animals, from nose-to-tail.
Start the day with an introduction to the history of butchery. Look at the tools of the trade, learn about their care and safe use. Discuss meat hygiene and safety followed by a brief introduction to different slaughter techniques and the diagram of slaughter.
Examine various breeds of livestock and their respective nomenclature and take part in practical exercises. After lunch, learn about muscle structure and the composition of a meat carcass. Discuss carcass quality, storage conditions and the effect of hanging on the flavour and textures of a range of meat cuts. Practise your knife skills and examine muscle structures.
Take to the butcher's block once again and, as a group, butcher a pig into primal cuts, examining the various cuts of pork as you go. After lunch, finish butchering the pig and prepare meat before making authentic sausages.
This course is ideal for livestock farmers, chefs and anyone with an interest in butchery.
Meat that is butchered is available to take home at the end of the course. Please bring a cool bag
This course includes refreshments and an informal lunch.
All ingredients, equipment and recipes are provided by the school.
''Taught by a very experienced Master Butcher, whose enthusiasm was infectious!! Fabulous introduction to the art of Butchery.''