Pig Butchery Course

This course will provide you with all the necessary skills (and a very helpful DVD – actually essential to help you remember what you did) to cut a pig firstly into the primal cuts (ie loin, belly, shoulder and legs) then how to cut these into retail cuts (ie chops, rolled joints, tenderloin).

butchery

You will learn important knife skills, correct use of the butchers saw, steak knife & de-boning knife. These skills will then be used to help you cut chops, debone the loin making either loin steaks or a rolled ‘roasting’ joint (along with the butchers ‘knot’) The shoulder joint will be deboned and used for sausages or as a slow roasting joint. The leg joints will be prepared as either a roasting joint or made into ham/gammon. Most importantly you will shown how to prepare delicious homemade sausages & bacon.

The format of the day?

To learn how to butcher a pig in one day then go away and be able to do this by yourself is quite a task. Butchers apprentices spent many months practising under supervision before they become proficient.

To optimise the learning process the butchery course at Ffos Yr Ewig starts by examining the whole pig and identifying each part and what it will be used for. Then the instructional DVD is played relating back to the pig at regular intervals so a good overview is gained.

With this basic knowledge it’s time to start cutting up the pig. Each person (maximum 5 people per course) will be supervised as they make their cuts. If you get stuck we will whizz back to the DVD (this is such a helpful guide) then try again.

All the necessary protective clothing is provided. The cost of £195 inludes the DVD, a light lunch and you get to take home the half pig you have been working on (including some sausages & bacon)

 

Lamb Butchery Course

This course will provide you with all the necessary skills (and a very helpful DVD – actually essential to help you remember what you did) to cut a lamb firstly into the primal cuts (ie loin, belly, shoulder and legs) then how to cut these into retail cuts (ie chops, rolled joints, scrag).

 

You will learn important knife skills, use of the hacksaw & cleaver. These skills will be used to debone the loin and make into a rolled ‘roasting’ joint (along with the butchers ‘knot’) how to prepare the shoulder joint.

The format of the day?

To learn how to butcher a lamb in one day then go away and be able to do this by yourself is quite a task. Butchers apprentices spent many months practising under supervision before they become proficient.

To optimise the learning process the butchery course at Ffos Yr Ewig starts by examining the whole lamb and identifying each part and what it will be used for. Then the instructional DVD is played relating back to the lamb at regular intervals so a good overview is gained.

With this basic knowledge it’s time to start cutting up the lamb. Each person (maximum 5 people per course) will be supervised as they make their cuts. If you get stuck we will whizz back to the DVD (this is such a helpful guide) then try again.

All the necessary protective clothing is provided. The cost of £195 inludes the DVD. a light lunch and you get to take home the half lamb you have been working on.

 

 

Beef Butchery Two Day Course

This course is held over two days and will teach you all the necessary skills to cut up a beef carcass into the primal cuts then the retails joints. If you have gone on a pig or lamb butchery course prior to the beef butchery course this will be an advantage but not essential. Dexter cattle carcasses are used for the butchery course as they are considerably smaller  (approx 100kg for half a carcass) than traditional beef cattle (approx 200kg for half a carcass) which makes the whole process less daunting!

You will learn important knife skills, use of the hacksaw & cleaver. These skills will be used to debone the joints and make into a rolled ‘roasting’ joint (along with the butchers ‘knot’) how to prepare chops, steaks, diced meat or mince.

The format of the day?

To learn how to butcher a beef carcass  in two days then go away and be able to do this by yourself is quite a task. Butchers apprentices spent many months practising under supervision before they become proficient.

To optimise the learning process the butchery course at Ffos Yr Ewig starts by examining the whole beef carcass and identifying each part and what it will be used for.

With this basic knowledge it’s time to start cutting. Each person (maximum 3 people per course) will be supervised as they make their cuts.

All the necessary protective clothing is provided. The cost of £695 inludes the DVD. a light lunch and you get to take home the half carcass you have been working on.

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