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- Craft Training Courses available
- Basic Butchery
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Breaking down Lamb & Pork carcasses.
- Butchery to Add Value
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Cutting and preparing cuts for retail sale.
A new workshop on food smoking to include hams, bacon and other Specialty foods.
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Production of dry cured bacon.
- Sausage Manufacture
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Production of a range of fresh sausages.
- Introduction to Meat Retailing
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What you need to know about retailing fresh meat direct to the consumer.
- Marketing your Meat Business
- Helping businesses formulate their own Marketing Plans
Find out information and gain valuable knowledge about fresh meat .
Barry Dean seen here demonstrating to Scottish butchers - February 2003
