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Fish and Meat Skills Training School
Tel: +44 (0)1473 270757

Meat Skills Training School

Tel: +44 (0)1473 270757

News and Events

4 Day Butchery Course

Learn new skills by butchering up a forequarter of beef, hindquarter of beef, Lamb and/or Pork over four days to develop your cutting skills and make some wonderful products.

The Danish Butchery School in Roskilde

The main content of program is:

  • Cutting of pork carcasses into retail cuts
  • Preparation of meat (in small groups) into meals with focus on nutrition according to Nordic recommendations
  • Cutting/filleting of fish and preparation of meals – as above
  • Production of a convenience product based on a chosen issue planned and developed by the apprentices
  • Presentation of the product for representatives from the Danish apprentices butcher shops with feedback
  • Organising display of meat cuts and delicatessen/customer service in our training butcher shop (most Danish customers speak English)
  • Preparation of sausages
  • Preparation of brunch on final day and closure of program
Roskilde will provide an assessment based on the actual learning goals at end of the program, as well as ZBC certificate for attendance.

Apprentices up for Awards

The Institute of Meat Awards are approaching and we at Meat (Ipswich) have sent forward our chosen Apprentice’s nominations for their respective categories.

A Butcher! A Butcher! My Kingdom for a Butcher!

We have a national acute shortage of skilled butchers. We have an excellent new Standards qualification designed by industry for industry. MEAT have qualified staff, willing and able to deliver the skills needed for butchers, supervisors and managers.

What is the Government’s response? To cut funding for 19+ apprentice butchers, resulting in young people being unable to access training to become butchers.

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