All meat cuts will be discussed in depth and the cooking methods, pairing of herbs and spices to correct meat cuts, aging,

smoking and marinating techniques to be addressed.

Day 01

Theoretical aspects of meat to be addressed with practical

Lamb carcass

• Processing of carcass
• Leg cuts-deboning.
• Short loin and loin chops.
• Lamb shank.
• 3 Bone Rack of Lamb

Day 02

Beef carcass (Back ¼)

• Processing of carcass
• Mincing and sausage processing.
• Topside
• Rump
• Flank
• T-bone steaks
• Beef kebabs/sosaties

Day 03

Venison

• Processing of carcass
• Biltong
• Dry wors
• Shanks
• Legs deboned
• Steaks

Find attached the schedule for 2021 and the Individual Program Confirmation Enrolment Form. Please complete and send back for processing.

Day 04

• Rounding off all meat cuts
• Packaging methods
• Storing procedures
• Cooking methods on all meat cuts, processed