Butchery and Small Scale Meat Production

Course details

Teagasc Food Research Centre, Ashtown, in association with the Rural Food Skillnets is offering a 2-day workshop, demonstrating the butchering of a side of beef, a lamb and a pig into retail cuts.

Who should attend?

The workshop will be useful for individuals who are already selling or considering processing and / or selling meat from their own herd.

Objectives

• Demonstrate the boning of beef, pork and lamb carcases.
• Familiarise participants with retail cuts of meat.
• Discuss the potential uses of various cuts of meat.
• Understand the types of packaging typically used.
• Deliver an overview of the legal implications of setting up a meat processing unit.
• Introduce participants to meat labelling requirements.
• Familiarise participants with the concept of costings.