Diploma in Butchering

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