Butchering of Beef, Pork and Lamb: An Overview

Delve into the craft of butchery with Master Butcher Dave Lang and Teagasc Sensory and NPD experts during a one-day online training course “Butchering of Beef, Pork and Lamb: An Overview”.

Donegal Food Coast

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 and answer sessions.

Hosted by Dave Lang, master butcher for over 40 years, participants will learn about the process of breaking down beef, pork, and lamb into the various retail cuts of interest to customers and consumers, as well as the costings involved and the reduction of food waste.

This online, interactive course has been designed for operatives across the meat sector with no previous experience in butchery required. This workshop caters 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. It’s great for quality assurance, marketing or sales staff in meat processing who would like to update their meat cuts knowledge.

It’s also a great opportunity for farmers and producers who want a better understanding of meat cuts while dealing with their butcher. The workshop is also a chance for 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.

The fee for this event is €340 per participant, however it is reduced to €221 for those eligible for funding from the Rural Food Skillnet.