Butchery course

Following on from our self sufficiency courses we also offer courses on butchery. The ½ day course is tailored for those looking to buy your first whole lamb from a supplier or butcher your own stock

We start with the major cuts of meat and then work through the joints as you would in a butcher's environment. You will learn the art of making a rolled and de-boned joint from the saddle. What tools are to be used and why. Different cuts of meat from the same joint, you can choose.

At the end of this you will get to have an evening meal with us and enjoy your days work and also ask any questions you have.

 

If you are interested we can extend this course to cover aspects of humane slaughter and carcass preparation including

• Humane dispatch and ethical killing.
• The importance of blood letting.
• Skinning.
• Gutting and entrails.
• Maturing and hanging techniques.
• Lunch.
• The butchery course.
• Evening meal and course questions.