09.15am
Arrival registration and refreshments
09.30am
Introduction to premises and staff
Your aims and objectives
Housekeeping arrangements
Health, safety and hygiene
10.15am
Beef quality factors
10.30am
Breakdown hindquarter of beef into primals
Knife skills and sharpening; boning, cutting, trimming
Understanding breakdown of cuts and seaming of cuts
Quality features of good mince
1.00pm
LUNCH
2.00pm
Deboning primals
Boning, seaming and rolling
Bone rump and loin
Prepare rump, fillets and sirloin steaks, joints, stir fry and diced, tying
Manufacturing burgers
Value added products
4.30pm
Debrief - collect your meat
FINISH
Arrival registration and refreshments
09.30am
Introduction to premises and staff
Your aims and objectives
Housekeeping arrangements
Health, safety and hygiene
10.15am
Beef quality factors
10.30am
Breakdown hindquarter of beef into primals
Knife skills and sharpening; boning, cutting, trimming
Understanding breakdown of cuts and seaming of cuts
Quality features of good mince
1.00pm
LUNCH
2.00pm
Deboning primals
Boning, seaming and rolling
Bone rump and loin
Prepare rump, fillets and sirloin steaks, joints, stir fry and diced, tying
Manufacturing burgers
Value added products
4.30pm
Debrief - collect your meat
FINISH
Butchery Course
Hindquarter Beef
Example of a typical butchery course day that can be adapted to individual requirements