Beef Butchery Course

Course Description
Many beef farmers would like to sell their own beef direct to the consumer, but are deterred by the daunting prospect of boning and preparing the whole carcase.

This course aims to go half way to provide delegates with the basic beef cutting and preparation skills using the primal cuts from the whole carcase. Many retail butchers and wholesalers will be happy to bone out the whole carcase and vacuum pack the primals for farmers.  Once the cuts are in this format, simple jointing and steaking can be carried out to produce high standard retail product for the consumer. Due to the intensity of this course and the cost implications, only small numbers of delegates will be able to attend each course.

Duration
1 day – 9.30 am to 4.30 pm

Cost
£200 per person including all materials and lunch (the beef is not taken home)

All equipment is provided.

If you’re interested in further details, please email us at info@warwickshiretraining.co.uk.