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Basic Butchery Courses
Preparation and display of retail cuts is an essential area of product knowledge for adding value to meat. Delegates will be able to break down lamb and pork carcases into primals and then into retail cuts and present them for direct sale. These skills will be demonstrated and practised on this course.
These techniques can easily be transferred to Venison, Wild Boar and other meats except Beef. Please contact me directly to discuss Beef butchery that can be covered on a consultancy basis.
