Date/Time
08 Aug 2016 - 19 Aug 2016
All Day
Location
The School of Artisan Food
Lower Motor Yard
Welbeck
Nottinghamshire
S80 3LR
United Kingdom
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 moreā¦
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