Designed for anyone wanting to learn introductory knife skills and butchery techniques or to enhance their existing knowledge, this course includes hands-on butchery, demonstrations, discussions and plenty of knife practice. It is ideal for smallholders, chefs, keen cooks and anyone with a passion for well-reared British meat.
Working with the very best of native British beef, you will butcher a carcass into primary and secondary cuts. You will hear about the many culinary uses for each part, learning the importance of hanging and dry-ageing and its impact on quality and flavour. On this course students will produce a range of cuts including:
Students will also learn how to make the most of the fifth quarter (the butcher's perks!):
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers and cool bag to transport their meat home.
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.