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Our training room is suitable for up to 7 students per session.
We run 1-day courses on joint identification and the modern cuts of beef, lams and pork. These courses are suitable for the farmer who wants to sell meat directly to the public and for anyone who wants to know more about the various cuts of meat.
We aim to give all our students the opportunity of practical experience in cutting some of the meat.
All safety equipment is provided except steel toe-cap shoes or boots
Training to NVQ standard is available on a one day a week basis, and this includes sessions on practical butchery to a set standard, Basic Food Hygiene, HACCP, Customer Care etc.
Courses can also be tailored for your own needs.
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