Our hands-on butchery classes based within Sparsholt’s specialist butchery preparation room are designed to give a good grounding in traditional butchery skills and teach you how to buy meat and get the most from each cut.
Classes are aimed at people working within the catering or hospitality sectors as well as keen cooks and enthusiasts who want to take a carcass or side of meat, break it down and prepare for retail sales or cooking.
Courses Offered
Burger Making – £110 per head including £15 of burger meat
Sausage Making – £110 per head including £20 of sausage meat
Preparing Venison Carcass – £135 per head including £30 of venison
Preparing Chicken – £125 per head including £25 of chicken
Preparing Lamb – £160 per head including £45 of lamb
Preparing a Half Pig – £190 per head plus £70 of pork
Preparing Game Birds – £100 per head plus £10 of game
Bespoke courses available for farm shops and farmers’ markets.
Preparing Pork for farmer’s markets, Farmshop or your freezer
Date: Saturday 9th July
Time: 9.30am until 4.30pm
Price: £190
Booking Essential please call 0845 8500916
Preparing Lamb for farmer’s markets, Farmshop or your freezer
Date: Saturday 23rd July
Time: 9.30am until 4.30pm
Price: £190
Booking Essential please call 0845 8500916
Course Structure
By the end of the course the candidate will be able to understand:
- Meat quality
- Factors affecting meat quality
- Meat safety issues
- Skeletal system
- Butchers’ cuts, including skinning, boning and French trimmed racks
- Meat storage and distribution
- Assessment of raw materials and finished products
Consultancy
On- or off-site for single groups or larger groups:
- Bespoke butchery for their own needs
- Casting and yield calculations to show profits
- Legal legislation for ticketing
- Meat product calculation course
- Advice service