Our Introduction to Butchery course helps you understand the theory behind basic butchery as you learn about breaking down a wide variety of cuts of meat. Learn to take apart whole chickens and rabbits, lamb shoulders and legs, suckling pig and large cuts of beef and pork in order to prepare roasts, ribs, steaks, stewing meat, ground meat and more.

 

Prerequisites

You must have completed our HOSF 9124 Knife Skills course or our HOSF 9482 Knife Skills (Online) course. (An approved equivalent is also acceptable.)