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Butchering of Beef, Pork and Lamb: An Overview

A virtual course for the Food and Beverage Sector

Cuts of steak

View training schedule here

The fee for this event is €370 per participant (€240 for those eligible for funding by The Rural Food Skillnet).

For enquiries, contact carol.griffin@teagasc.ie.

Originally developed in response to requests from small meat producers and those interested in potentially setting up a small meat processing business, this popular workshop has been updated into a virtual platform and will be delivered using a mix of talks, videos and question & answer sessions.

Master butcher Dave Lang has many years of experience in the practicalities of butchering and teaching butchery skills. He will bring you though the process of breaking down Beef, Pork and Lamb into the various retail cuts of interest to consumers.

Who is this virtual workshop designed for?

  • Anyone with an interest in finding out what the main cuts of beef, pork and lamb are and how they are broken down from the carcass
  • Quality assurance, marketing or sales staff in meat processing who would like to update their meat cuts knowledge
  • Farmers or producers who want a better understanding of meat cuts to gain confidence while dealing with their butcher
  • Chefs or restaurant owners who would like a better understanding of the potential uses of the various cuts of meats and an overview of pricing models for beef, pork and lamb.

Course Venue & Fee

The fee for this event is €370 per participant (€240 for those eligable for funding from the Rural Food Skillnet).

Skillnet Ireland Eligability Criteria

Participating businesses must be from private enterprise based in the Republic of Ireland. Sole traders are eligible as Member Companies. Skillnet Ireland funding is NOT available to public sector bodies or organisations that are publicly funded such as community-based not-for-profit companies or charities.


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