Butchering of Beef Pork & Lamb
Originally developed in response to requests from small meat producers and those interested in potentially setting up a small meat processing business, this popular workshop has been updated to a virtual format and will be delivered using a mix of talks, videos and question & answer sessions.
Duration
1 Day
Entry Requirements
Who is this virtual workshop designed for?
-Anyone with an interest in finding out what the main cuts of beef, pork and lamb are and how they are broken down from the carcass
Quality assurance, marketing or sales staff in meat processing who would like to update their meat cuts knowledge
-Farmers or producers who want a better understanding of meat cuts to gain confidence while dealing with their butcher
-Chefs or restaurant owners who would like a better understanding of the potential uses of the various cuts of meats and an overview of pricing models for beef, pork and lamb.
Further information
Next course: 2024 - Contact Centres
For further dates, contact the centre or the training schedule online - view link below.
€370
(€240 with Rural Food Skillnet funding)
Contact carol.griffin@teagasc.ie
A virtual course for the Food and Beverage sector
Originally developed in response to requests from small meat producers and those interested in potentially setting up a small meat processing business, this popular workshop has been updated to a virtual format and will be delivered using a mix of talks, videos and question & answer sessions.
Master butcher Dave Lang has many years of experience in the practicalities of butchering and teaching butchery skills. He will bring you though the process of breaking down Beef, Pork and Lamb into the various retail cuts of interest to consumers.
Skillnet Ireland Eligibility Criteria
Participating businesses must be from private enterprise based in the Republic of Ireland. Sole traders are eligible as Member Companies. Skillnet Ireland funding is NOT available to public sector bodies or organisations that are publicly funded such as community-based not-for-profit companies or charities.
Ashtown Food Research Centre,
Ashtown,
Dublin 15
Phone: 01 8059500
Teagasc Food Research Centre,
Moorepark, Fermoy, Co Cork.
Phone: 025 42222
Email: course.administrator@teagasc.ie
or
Tel: 01 805 9500