Basic Meat Processing

A one day course which teaches the basic principles of cutting meat. It is recommended that this course be taken in conjunction with Butchery to Add Value.

Instructor: Barry Dean

Cost: £120 + VAT and meat

Venue: Marsh Hill Centre

Maximum Trainees: 6

At the end of the course, participants will be able to:

· Recognise the primal cuts of beef, lamb & pork carcasses

· Be able to cut pork & lamb carcasses to a basic retails standard (beef to be covered in cutting beef

· Cost profitably and commercially for each carcass

Date of next course: 21st January 2011 Beef, 1st Februar 2011 lamb and 2nd February 2011 Pork