Upcoming Events

Butchery Program (4-day)

Butchery Program (4-day)

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…