2. Butchering of Beef, Pork and Lamb: An Overview, 11th October. On-Line


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.

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.