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Whats Covered

 

Module 1: Introduction to Butchering

  • History of butchering
  • Importance of humane slaughter and ethical sourcing
  • Workplace safety and sanitation procedures

Module 2: Butchers Tools and Equipment

  • Identifying and using various knives (cleavers, boning knives, etc.)
  • Proper care and sharpening techniques for knives
  • Additional butchering tools (sausage stuffer, grinder, etc.)

Module 3: Animal Anatomy

  • In-depth exploration of major muscle groups and skeletal structure of common meat animals (beef, pork, lamb)
  • Identifying primal cuts

Module 4: Beef Butchery 1: The Forequarter

  • Breakdown of the chuck, brisket, navel, plate, and rib

Module 5: Beef Butchery 2: The Hindquarter

  • Breakdown of the round, flank, sirloin, and short loin

Module 6: Pork Butchery 1: The Shoulder

  • Breakdown of the picnic shoulder, Boston butt, and blade roast

Module 7: Pork Butchery 2: The Loin and Hindquarter

  • Breakdown of the loin, tenderloin, ham, and belly

Module 8: Lamb Butchery

  • Breakdown of the leg, shoulder, rack, and loin

Module 9: Offal Butchery

  • Techniques for handling and utilizing organ meats (liver, heart, kidneys, etc.)

Module 10: Charcuterie Basics

  • Salting, curing, and smoking techniques for creating sausages, bacon, and other charcuterie products

Module 11: By-Products and Utilizing the Whole Animal

  • Creative utilization of lesser-used cuts (trimmings, offal)
  • Making stocks, broths, and utilizing bones

Module 12: Knife Skills for Butchers

  • Mastering basic knife cuts (trimming, slicing, dicing)
  • Sharpening and honing techniques

Module 13: Meat Packaging and Storage

  • Proper wrapping techniques for various cuts
  • Refrigeration and freezing guidelines

Module 14: Butcher Shop Operations (Optional)

  • Setting up and managing a butcher shop
  • Sourcing meat, pricing strategies, and customer service

Module 15: The Art of Butchers

  • Exploring the artistry of butchery presentation
  • Understanding flavor profiles and choosing cuts

Diploma in Butchering

190,00$ Precio
35,15$Precio de oferta
  • Digital Certificate of Completion

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