Delve into the craft of butchery with Master Butcher Dave Lang and Teagasc Sensory and NPD experts on our one day online training course, Butchering of Beef, Pork & Lamb: An Overview. This online, interactive course has been designed for operatives across the meat sector, including breeders, artisan food producers, meat processors and chefs, with no previous experience in butchery required.

Demonstrated by Dave Lang, master butcher for over 40 years, participants will learn about the various retails cuts of beef, pork and lamb of interest to customers and consumers, as well as the costings involved and the reduction of food waste.  The course will be run virtually over one day on the 6th April. The course fee is  €221 to attend, with the Rural Food Skillnet subsidising the remainder.

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For a full listing of Teagasc forthcoming Food Industry courses, please click on the link below.


To access the Teagasc Food Industry Development free webinar series, see below:


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