The School of Artisan Food – Butchery Fundamentals

BUTCHERY FUNDAMENTALS – (TWO WEEKS)

A unique two-week course exploring the craft of artisan butchery. This hands-on course has been specifically developed for existing butchers, chefs, business start-ups, small-holders and advanced home cooks seeking new skills and techniques for the fast-paced and evolving artisan food industry.

With the expert guidance of Andrew Sharp, a butcher with an interest in traditional methods, native breeds and sustainably reared meat, you will learn a comprehensive range of techniques over two-weeks.

Students will immerse themselves in nose-to-tail butchery via a series of demonstrations and practical sessions, a wide range of topics will be discussed including:

• How to select meat based on source, appearance and breed
• Native breeds and intensively reared breeds and their genetic make up
• Seasonal grazing and feed influences
• Slaughter processes
• Ageing meat and hanging techniques
• Fundamental butchery skills
• Carcass care
• The diverse range of cuts and the many culinary uses
• Knife care
• Knife types
• Knife handling techniques
• Hand tying techniques

Week One

Throughout week one Andrew will guide students through the fascinating subject of nose-to-tail butchery as they develop their knife skills and work on a selection of meats including:

• Pork
• Poultry

Students will also have two whole days dedicated to the fifth quarter, learning how to make a wide range of products including:

• Sausages
• Burgers
• Haggis
• Faggots
• And much more…

Week Two

During week-two students will further develop their butchery knowledge as they work on a variety of meat including:

• Lamb
• Mutton
• Beef

Students will also learn how to make a wide range of added value products with this meat.

For more information and booking

www.schoolofartisanfood.org