Butchery Fundamentals

Explore the craft of artisan butchery with our unique, hands on, five day course under the expert guidance of Andrew Sharp who specialises in traditional butchery methods

A unique, hands-on five-day course in traditional butchery methods under the expert guidance of Andrew Sharp.

During this five-day intensive course you will learn a range of practical skills and gain an in-depth understanding of the artisan butchery sector.

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

The course is run by skilled butcher Andrew Sharp, whose expertise is in native breeds, sustainably reared meat and traditional methods. This nose-to-tail course will include:

  • How to select meat based on source, appearance and breed
  • Native breeds, intensively reared breeds and their genetic make up
  • Seasonal grazing and feed influences
  • Slaughter processes
  • Working with whole carcasses
  • Exploration of primal cuts
  • Ageing meat and hanging techniques
  • Fundamental butchery skills
  • Carcass care
  • The diverse range of cuts and their many culinary uses
  • Knife care, sharpening and types
  • Knife handling techniques
  • Hand-tying techniques

Throughout the week you will develop your knife skills as you work on a selection of meats including:

  • Lamb and mutton
  • Pork
  • Beef

One day will be dedicated to the fifth quarter, as you learn how to make products from ‘the butcher’s perks’ including:

  • British style sausages
  • Haggis
  • Faggots
  • Resources

During the course, each student will receive supporting literature to keep, including:

  • Contextual subject information
  • Recipes
  • Ingredient and equipment suppliers
  • Cutting charts
  • Wider reading lists.

Students will also have full access to The School of Artisan Food’s extensive library and common room spaces throughout the week.

Entry requirements
There are no specific entry requirements for this course, however previous home butchery experience and an appreciation of meat is recommended. On the final day of the course students who have successfully attended and completed each module will receive a certificate of attendance.

The cost of the course does not include accommodation. A list of local accommodation providers can be found at ............

Course fees
The course fee can be paid in installments up until the course start date. Please note a 25% non-refundable deposit is required at the time of booking.

The School of Artisan Food is nestled 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 team of chefs. All ingredients, equipment and recipes will be provided.

  • Time

    09:30 / 10:00 - 17:00

  • Duration

    5 Days

  • Tutor

    Andrew Sharp

Butchery Fundamentals

19 Sep 2022 (5 Days)