Short Courses

Our professional butchery courses are delivered in our state-of-art butchery suite at South Green Park. All our courses are delivered by our skilled, master butcher. Course run throughout the year, to check availability, click the link below.

Introduction to Pork Butchery (1/2 day): A practical hands on training session demonstrating knife safety and skills, cut identification, meat quality assessment, product presentation and waste reduction.

Offal (1/2 day): A practical workshop demonstrating how offal can be used and presented in a way to maximise profit from the carcase.

Display and Presentation (1/2 day): A practical workshop where you will learn creative techniques of displaying your meat products to maximise customer impact.

Beef Forequarters (1/2 day): A practical hands on training session demonstrating knife safety and skills, cut identification, meat quality assessment, product presentation and waste reduction.

Game Butchery (1/2): Gain skills to cut, roll and dress game with an industry leading master butcher. Acquire the expertise to maximise the return from your birds, minimise waste, maximise carcass usage and add significant value.

Poultry Dressing (1/2 day): Gain skills to cut, roll and dress poultry with an industry leading poultry butcher. Acquire the expertise to maximise the return from your birds, minimise waste, maximise carcass usage and add significant value.

Hindquarters of Beef (1/2 day): A practical hands on training session demonstrating knife safety and skills, cut identification, meat quality assessment, product presentation and waste reduction.

Readymade meals using fresh meat, sauces and spices (1/2 day): Gain the skills of turning a cut of meat into a meal solution. Learners will learn the techniques of adding freshly prepared marinades, sauces and crusts to meats.

Venison (1/2 day): A practical hands on training session demonstrating knife safety and skills, cut identification, meat quality assessment, product presentation and waste reduction.

Introduction to Lamb Butchery (1/2 day): A practical hands on training session demonstrating knife safety and skills, cut identification, meat quality assessment, product presentation and waste reduction.

Cured Meats (1/2 day): A practical training session to learn how to prepare and cure bacons, hams and other meats.

BBQ Packs (1/2 day): A training session demonstrating how create BBQ meal solutions for customers, which maximises both carcass efficiency and customer convenience.

English Veal Specialities (1/2 day): A practical hands on training session demonstrating knife safety and skills, cut identification, meat quality assessment, product presentation and waste reduction

Value Packs – selection from beef, pork, lamb and poultry: A practical training solution to create convenience packs, to increase profitability.

Courses run throughout the year, click here for course dates.