hosted by Farmer Sharp
Discover the art of Butchery and knife techniques on this one day practical course. It is for anybody with an interest in meat, from chef to keen amateur. I will guide you through an in-depth and practical introduction, to the art of butchery.
We will start the day with a look a look at the origins of artisan butchery. Then look at what are the best tools for most artisan butchery, and how to take care of them and how to keep sharp.
We will look at different slaughtering techniques and their potential effects on the meat quality.
I will lead you through the muscle structure, explaining where the cuts come from, with a practical hands on butchery section, where you will be able to start or brush up your butchery skills.
Then we will look at the carcass and cut quality, in relationship to commercial, primitive and rare breeds and how it relates to the all important eating quality. followed by the next important in the chain of quality - ageing and maturing and it's effect on eating quality.
This course will suit the interested amateur, to start their journey into the meat, or smallholder to a chef, who wants to brush up their knowledge or learn a little more about:
If ewe want to know what this event will be like, have a look at
not to heavy as ewe will see
- basic butchery principles
- knife care and safety
- meat selection
- knife use selection and sharpening
There will also be an informal Q&A session.
The course includes light refreshments and a meal made from meat butchered on the course.
All the ingredients and equipment will be provided.
the course will last app 6 hours.
Different days and times can be arranged, just contact me to discuss your requirements.
This course is delivered in a venue next to Borough Market, London bridge, but it is possible to have the course delivered in a venue of your own choice.