BUTCHERY AND FILLETING SKILLS

Our butchery and filleting skills courses provide hands on training, they take place at your premises and we use your tools and machinery.

These courses are very practical and aim to give you the knowledge and skills to be able to develop and market your own products.

We encourage you to have a go yourself until you have built up your competency level. We provide backup mentoring through this process.

Courses are aimed at:

• Crofters and producers wishing to cut up their own carcasses for home use or direct selling.
• Chefs who want to better utilise whole carcasses.
• Food retailers who want a better knowledge of the products they are selling. Beef Butchery breaking the carcass down into muscle groups, and discussing the various options for cutting and retailing.

Lamb Butchery

We cover carcass evaluation, butchery techniques and the tools required for the different cuts, and presenting cuts for sale.

Pork Butchery

We cover carcass evaluation, butchery techniques and the tools required for the different cuts, how to seam and fillet primal cuts, and presenting cuts for sale.

Venison Butchery

We cover topics such as understanding the quality of the carcass, butchery techniques and the tools required for the different cuts and presenting cuts for sale.

Poultry

We cover topics such as dry and wet plucking, eviscerating, and preparing for the table.

Fish Filleting

A practical course covering: understanding the quality of the products, filleting techniques, and the tools required for the different products and presenting for sale.