Butchery Skills

This is a course designe to further your understanding of cuts of meats, quality of meat, knife selection, and why certain cuts are chosen for particular recipes.  Using a range of meats including fish, poulty, game, lamb and beef you will practise your knife skills and, on day two,  participate in the cooking and eating of the produce you have prepared.

This course will include basic knife skills, a topic covered in more depth at Knife Skills VITSC605