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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