Butchery

Our Butchery course is suitable for students who would like to learn the basics, get to grips with the different cuts of meat you can buy at your local butcher, and gain an understanding of the skills required in the art of Butchery. This is a huge subject and so we will be demonstrating as well as giving you hands-on experience during the day which is specially devised to show how to prepare meats and poultry for the oven.

The course is an ideal accompaniment to our Knife Skills course and we would expect students to have experience of using knives prior to joining the course.

• Develop a basic understanding of butchery
• Develop a general knowledge of meat, poultry and game fabrication and portioning as it relates to retail and restaurant cuts
• Value the professional role of the butcher in the culinary field.
• Bone and roll belly pork
• Butcher whole chickens
• Bone and roll breasts of lamb
• Sausage making
• Pluck & Draw Game (when in season)