This meat training course focuses on recognising and identifying primal beef cuts. This learning module will explain what the primal cuts are, where they are situated within the carcase and what meat cuts they are mainly used for.
This online training course is designed to educate you on the wide range of beef cuts that are available and the most suitable cooking methods for them. The accompanying study material, developed to help learners pass the exam, features more than 100 beef cuts - from roasting joints to braising steaks and from beef steaks that are perfect for grilling to offal cuts.
This hands-on beef butchery course focuses on cutting and de-boning a side of beef into individual primal cuts and muscles. A beef carcase can be broken down in different ways and using a range of techniques. We have chosen to break down the carcase while hanging as this is lighter work making gravity work for the butcher. Breaking the carcase down on a butcher's block can create the same result, however, this is fairly heavy work and could create back problems in the longer term for the butcher. This meat cutting exam is aimed at anybody involved in breaking down, cutting, butchering and de-boning a beef carcase. Some of the primal cuts featured in the study material for this practical meat training assessment come from both the beef forequarter and the beef hindquarter and include: chuck roll, ribeye, rump cap, salmon cut, sirloin and topside.
This meat training course for butchers focuses on cutting beef primal cuts into basic retail and foodservice cuts. Each primal cut can be cut into different retail and foodservice cuts. Starting with the topside right through to the shin. Each stage is shown with both written and photographic instructions, which will provide you with the required knowledge you will need to pass this beef cutting exam. Some of the meat cuts outlined in the training manual include: silverside joint, rump steak, flat iron steak, picanha steak, flat brisket and rolled sirloin. Each cut is illustrated with step-by-step cutting specifications.
This practical meat cutting course is the highest of our butchery training modules for beef and focuses on cutting beef primal cuts into more advanced retail and foodservice cuts. By using more seam butchery the primal cuts are cut into different retail and foodservice cuts. The benefit of seam butchery is that beef primals containing more than one muscle can be cut into individual muscles with different eating qualities and usage. Gristle and connective tissue can then be removed creating cuts of beef which have a more consistent eating quality. Innovative cuts of beef, such as picanha steak, sirloin cannon, club steaks and flat iron steak, are featured in the study materials for this beef butchery training course.
Want to learn how to produce the best beef? This online meat training course is aimed at anybody working with beef, whether you're a beef buyer, supplier, chef or butcher. This beef learning course explains the difference between the different types of breeds and their characteristics, the different stages in the animal's life from calf, heifer, cow, bull or steer, matters that affects beef eating quality, how and what is the optimum time for maturing beef, the supply chain involved and what the consumer is ultimately looking for.
This educational meat course is aimed at anybody working in the beef supply chain who is looking to learn about beef carcases. Beef is produced from a wide range of breeds and different types of cattle from either the dairy or suckler herd. Each of these has their own specific characteristics and qualities. The course study material will explain how to identify different types, age and sex of beef cattle by examining the carcase.
* Not all industry sectors will have access to all of these assessment modules.
We've categorized the modules according to industry sector. Just click on the sector which is most appropriate for you.
This is a very educational programme, it refreshes the memory and reminds you of forgotten cuts.
I have found the course incredibly interesting and hopefully will get the opportunity to do some of the practical examinations in the next few months to really improve my meat knowledge.
This will be an absolutely invaluable tool for key staff and customers. It is the best publication I have ever seen and the potential value is tremendous.
Everyone needs more education – and there's something for everyone in the Meat Education Programme. I work in the New Product Development department and I'm always looking for inspiration for new cuts – the study materials are packed with ideas for new and innovative products.
Congratulations on the project - a really useful and professional training tool.
The Meat Education Programme is a fantastic opportunity to invest in our people; to make them better professionals, and this will make the difference.
I have been a butcher for many years and this extensive programme is the best I have experienced. The online theory modules are easy to do in your own time and I certainly recommend the Programme to all butchers.
An excellent learning resource, which will provide our counter staff with even more knowledge, which they can pass on to our customers.