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Discover the art of butchery and master knife techniques on our practical two-day course, an essential for any meat lover.
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, including lamb, beef and pork.
The day starts with an introduction to the history of butchery. We look at the tools of the trade, learn about their care and safe use.
You will examine various breeds of livestock and regional varieties as you step-up to the butcher’s block and participate in practical exercises. You will learn about muscle structure and the composition of a meat carcass and discuss carcass quality, storage conditions and the effect of hanging on the flavour and textures of a range of meat cuts. You will have the opportunity to practise your knife skills and examine muscle structures.
You will take to the butcher's block again and, as a group, butcher a pig into primal cuts, examining the various cuts of pork as you go. After lunch you will finish butchering the pig and prepare meat before making 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.''
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