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Butchery

Butchery

pork

Beginner's Guide to Beef Butchery

Description

Get to know where your cuts of meat come from! This is an exciting opportunity to see the nose to tail process and the art of butchery, during the course of the day you will get the opportunity to cut and prepare a range of beef products, cook and sample them. At Plumpton we can shout about the provenance of our meat, you will be able to see this first hand and learn a few butchery skills along the way.

 

Skills:

·         Farm to fork

·         Products that can be created from a quarter of beef

·         Portion control

·         Anatomy

·         Value added products

·         Cook off and sampling

 

StartEndPlaces LeftCourse Fee 
Start time:9:00 Finish time:16.00
14/05/202414/05/20240£58.00[Read More]
Lamb

Beginners Guide to Lamb Butchery

Description

Get to know where your cuts of meat come from! This is an exciting opportunity to see the nose to tail process and the art of butchery, during the course of the day you will get the opportunity to cut and prepare a range of lamb products, cook and sample them. At Plumpton we can shout about the provenance of our meat, you will be able to see this first hand and learn a few butchery skills along the way.

 

Skills:

·         Farm to fork

·         Products that can be created from a whole lamb

·         Portion control

·        

StartEndPlaces LeftCourse Fee 
Start time:9:00 Finish time:16.00
25/06/202425/06/20240£58.00[Read More]
pork

Beginner's Guide to Pork Butchery

Description

Get to know where your cuts of meat come from! This is an exciting opportunity to see the nose to tail process and the art of butchery, during the course of the day you will get the opportunity to cut and prepare a range of pork products, cook and sample them. At Plumpton we can shout about the provenance of our meat, you will be able to see this first hand and learn a few butchery skills along the way.

 

Skills:

·         Farm to fork

·         Products that can be created from a whole pig

·         Portion control

·         Anatomy

StartEndPlaces LeftCourse Fee 
Start time:9:00 Finish time:16.00
19/03/202419/03/20240£58.00[Read More]
Butchery skills

Introduction to Butchery Skills

Description

This is your opportunity to see the day in the life of a butcher, using our state of the art butchery facilities at Plumpton college you will be able to learn the basics of butchery and get hands on with an array of butchery equipment. Whether you work in the food industry or are passionate about food, this is your chance to gain a few essential butchery skills.

Skills:

·         Cutting techniques

·         Knife sharpening

·         The butchers knot

·         Portion control

·         Preparation and cooking of meat products

 

StartEndPlaces LeftCourse Fee 
Start time:9:00 Finish time:16.00
05/03/202405/03/20240£58.00[Read More]
Start time:9:00 Finish time:16.00
04/06/202404/06/20240£58.00[Read More]
Scotch

Introduction to making Sausage Rolls and Scotch Eggs

Description

Spend time with our butchery team creating your own Sausage Meat from Plumpton Pork, cutting from the bone.

Then use your Pork Sausage meat with our Bakery Team in our Brand New Teaching Bakery to create exceptional Sausage Rolls and the best Sussex Scotch Eggs.

StartEndPlaces LeftCourse Fee 
08/06/202408/06/20240£60.00[Read More]
AgriFood - Butchery

Sausage Making Short Course

Description

Using Plumpton pork you will be given the opportunity to experience sausage making from start to finish, beginning with the whole carcase down to your own unique flavour of sausages. You will be cutting and preparing not just sausage meat but your own pork joint. Following our guidance you will be learning about the art of sausage making, the use of specialist butchery equipment and common misconceptions about sausages.

StartEndPlaces LeftCourse Fee 
Start time:9:00 Finish time:16.00
16/04/202416/04/20240£58.00[Read More]

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