In every class
Storage & Ageing
Portioning, wrapping and labelling, safe storage, freezer management, resting and ageing.
Getting your meat home in top condition. Portioning for the freezer, wrapping, labelling and how to store what you have prepared.
In every class
Whole Animal Use
Stock bones, trim and offcuts, rendering fat, offal, reducing waste.
Waste nothing. Bones for stock, trim for mince and sausage, fat rendered down, respecting the animal by using every part possible.
In every class
Sausage Making
Grinding and mixing, recipe balancing, natural casings, filling and linking.
From mince to finished link. Get the meat-to-fat ratio right, build a balanced recipe, and fill and link your own sausages by hand.
In every class
Primal Cuts
Carcass breakdown, seam butchery, identifying cuts, tying roasts.
Understand the whole animal. Learn where each cut comes from, what it is best used for, and how to break a carcass down with confidence.
In every class
Knife Skills
Knife handling, sharpening and steeling, safe cutting technique, bench setup.
The foundation of everything else. Grip, angle, boning and breaking, and keeping a working edge on your blade safely all day.
In every class
Storage & Ageing
Portioning, wrapping and labelling, safe storage, freezer management, resting and ageing.
In every class
Whole Animal Use
Stock bones, trim and offcuts, rendering fat, offal, reducing waste.
In every class
Sausage Making
Grinding and mixing, recipe balancing, natural casings, filling and linking.
In every class
Primal Cuts
Carcass breakdown, seam butchery, identifying cuts, tying roasts.
In every class
Knife Skills
Knife handling, sharpening and steeling, safe cutting technique, bench setup.
In every class
Storage & Ageing
Portioning, wrapping and labelling, safe storage, freezer management, resting and ageing.
In every class
Whole Animal Use
Stock bones, trim and offcuts, rendering fat, offal, reducing waste.
In every class
Sausage Making
Grinding and mixing, recipe balancing, natural casings, filling and linking.
In every class
Primal Cuts
Carcass breakdown, seam butchery, identifying cuts, tying roasts.
In every class
Knife Skills
Knife handling, sharpening and steeling, safe cutting technique, bench setup.