Butchery Fundamentals (Five Day)


During this five-day intensive course exploring the craft of artisan butchery you will learn a range of practical skills and gain an in-depth understanding of this fast-paced and evolving food industry.

This hands-on course has been designed for existing butchers, chefs, business start-ups, small-holders and advanced home cooks who are keen to learn the fundamental skills, techniques and processes at the heart of today’s artisan butchery.

Guided by tutor Andrew Sharp, a skilled butcher with expertise in traditional butchery methods, native breeds and sustainably reared meat, you will have the opportunity to immerse yourself in nose-to-tail butchery. As you take to the butcher’s block you will cover a wide range of topics including:

  • 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
  • Knife 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
  • Venison and game (dependent on the season)

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

  • British and Continental style sausages
  • Burgers
  • Haggis
  • Faggots

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 http://www.schoolofartisanfood.org/contact-us/where-to-stay

Course fees
The course fee can be paid in instalments 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 makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food 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.


Mon 29th Apr - Fri 3rd May 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 5.0 day(s)

Cost: £995.00

Subjects: Butchery


Andrew Sharp

Book Now

Customer Reviews

My butchery course was fantastic, but the school dinners were incredible!! ;-

Student Success

More Case Studies
Emma de Giacometti - West Street Bakehouse

Emma de Giacometti - West Street Bakehouse

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

Full Case Study
Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

Full Case Study
Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

Full Case Study
David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup