Butchery Fundamentals

Butchery Fundamentals

Our six-day course on Butchery Fundamentals immerses you in the world of high-quality food production under the expert guidance of Andrew Sharp, who specialises in native breeds, sustainably reared meat and traditional butchery methods.

This course has been designed for existing butchers, chefs, business start-ups, smallholders, and advanced home cooks who are keen to learn the skills, techniques, and processes at the heart of artisan butchery.

Here’s a detailed look at each day of the course, culminating in an insightful farm visit.

Day 1: Beef Butchery

Your journey begins with a comprehensive dive into beef butchery:

• Whole Animal Butchery: Learn to break down a whole beef carcass.
• Nomenclature: Understand the terminology used in beef cuts.
• Different Styles of Butchery: Explore various butchery techniques, from traditional to modern.
• Recipes and Uses: Discover how different cuts are used in recipes to maximize flavour and texture.

Day 2: Further Beef Butchery

Continue mastering the art of beef butchery with an in-depth focus:

• Advanced Butchery Techniques: Refine your skills in breaking down and preparing specific cuts.
• Nomenclature: Deepen your understanding of beef terminology.
• Culinary Applications: Learn innovative ways to use every part of the beef.
• Added Value: Explore how to create value-added products like sausages and cured meats.

Day 3: Lamb and Mutton

Shift your focus to the nuances of lamb and mutton butchery:

• Whole Animal Butchery: Break down a whole lamb and mutton carcass.
• Nomenclature: Get familiar with the specific terminology for lamb and mutton cuts.
• Different Styles of Butchery: Learn various techniques for processing lamb and mutton.
• Recipes and Uses: Discover traditional and modern recipes that highlight the unique flavours of these meats.

Day 4: Pork Butchery

Dive into the rich and versatile world of pork:

• Whole Animal Butchery: Master the breakdown of a whole pork carcass.
• Nomenclature: Learn the specific names and uses for pork cuts.
• Different Styles of Butchery: Explore techniques for preparing pork in different culinary traditions.
• Recipes and Uses: Find out how to utilize every part of the pig in various dishes.

Day 5: Further Pork Butchery with Added Value

Conclude your pork butchery training with a focus on value-added products:

• Advanced Butchery Techniques: Perfect your skills in processing and presenting pork cuts.
• Nomenclature: Enhance your knowledge of pork terminology.
• Culinary Applications: Learn about charcuterie, sausage making, and other ways to add value to pork.
• Added Value: Explore the creation of speciality products that enhance flavour and marketability.

Home Farm Produce

https://homefarmproduce.co.uk/

The final day of the course takes you on an immersive farm visit, tying together everything you’ve learned.

The Heald family have been farming at Home Harm in Grove for over 70 years. After years of farming traditionally, mainly producing high-quality breeding and beef cattle. Matthew and Paula decided to diversify and begin selling the farm's beef direct to the customer. Things quickly progressed; now, they produce beef, pork, and chicken for the local market.

Both Matthew and Paula share a love of food, the outdoors and animals and enjoy sharing this passion with their customers. All of their animals are reared as naturally as possible without using routine antibiotics and chemicals. They live in family groups and can display all of their natural behaviours in either the woodland or pasture. All the animals live a stress-free life, which continues until their final moments. Matthew and Paula are lucky to have a local family-run abattoir where they take the animals themselves, and they can be assured the animals are dispatched quickly and humanely.

All of the meat Matthew and Paula produce is fully traceable, with the shortest of supply chains from farm to fork, and they are happy for you to ask questions or even arrange a visit.

You’ll cover:

• Soil Health and Agronomy: Understand the importance of healthy soil in growing nutritious feed for livestock.
• Rare Breeds and Slow Growth: See the benefits of traditional, slow-growing breeds and how they contribute to superior meat quality.
• Inputs and Nutrition: Learn about the feed and supplements essential for animal health.
• Welfare and Husbandry: Observe the best practices in animal care and how they impact meat quality.
• Bringing It All Together: Witness firsthand how soil health, animal genetics, nutrition, and welfare combine to produce high-quality meat.

Lunch and transport to the farm is included.

Why Choose the Butchery Fundamentals Course?

By enrolling in our Butchery Fundamentals course, you’ll gain:

• Hands-On Experience: Get up close with every step of the butchery process, from breaking down whole animals to creating value-added products.
• Expert Knowledge: Learn from seasoned professionals who are passionate about artisan food.
• Sustainable Practices: Discover how traditional methods and sustainable practices contribute to superior food quality.
• Comprehensive Education: Cover all major meat types—beef, lamb, mutton, and pork—and understand their unique characteristics and uses.
• Community and Network: Connect with like-minded individuals and build a network in the artisan food community.

Join us at the School of Artisan Food and transform your understanding of artisan butchery. Our six-day course is more than just an educational experience; it’s a journey that enriches your appreciation for high-quality, sustainably produced food.

The School of Artisan Food is located in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

Refreshments will be available throughout each day, as well as buffet-style lunches prepared by our catering team. All ingredients, equipment and recipes will be provided.