Butchery Fundamentals

Explore the craft of artisan butchery with our unique, hands on, five day course under the expert guidance of Andrew Sharp who specialises in traditional butchery methods

A unique, hands-on six-day course in traditional butchery methods under the expert guidance of Andrew Sharp. During the course, you will learn a range of practical skills and gain an in-depth understanding of the artisan butchery sector.

A visit to 'Home Farm Produce' on one of the days will be dedicated to finding out more about farming processes and field to fork butchery. Transport and lunch included.

The course is run by skilled butcher Andrew Sharp, whose expertise is in native breeds, sustainably reared meat and traditional methods. This nose-to-tail course will include:

• How to select meat based on source, appearance and breed
• Native breeds, intensively reared breeds and their genetic make up
• Seasonal grazing and feed influences
• Slaughter processes
• Working with whole carcasses
• Exploration of primal cuts
• Ageing meat and hanging techniques
• Fundamental butchery skills
• Carcass care
• The diverse range of cuts and their many culinary uses
• Knife care, sharpening and types
• Knife handling techniques
• Hand-tying techniques

Throughout the week you will develop your knife skills as you work on a selection of meats including:

• Lamb and mutton
• Pork
• Beef

One day will be dedicated to the fifth quarter, as you learn how to make products from ‘the butcher’s perks’ including:

• British style sausages
• Haggis
• Faggots
• Resources

During the course, each student will receive supporting literature to keep, including:

• Contextual subject information
• Recipes
• Ingredient and equipment suppliers
• Cutting charts
• Wider reading lists.

Entry requirements:
This course has been designed for existing butchers, chefs, business start-ups, smallholders and advanced home cooks keen to learn the skills, techniques and processes at the heart of artisan butchery.