Home / Show all modules
Course
Beef - Theory - Level 1 Understanding and recognising beef cuts
Meat Education Programme
/
Beef
Beef - Theory - Level 1 Understanding and recognising beef cuts
This course will explain what the beef primal cuts are, where they are situated within the carcase and what they are mainly used for. Each primal cut is shown with the name, a carcase diagram showing where the cut is situated on the carcase, a...
Beef - Theory - Level 2 Recognising beef foodservice and retail cuts and the best cooking methods
Meat Education Programme
/
Beef
Beef - Theory - Level 2 Recognising beef foodservice and retail cuts and the best cooking methods
This course will show you more than 100 beef cuts, where they are situated within the carcase and the best cooking methods. Each beef cut is shown with the name, a carcase diagram showing which primal cut is used for the cut, a general...
Beef - Understanding cattle production, beef quality and the supply chain
Meat Education Programme
/
Beef
Beef - Understanding cattle production, beef quality and the supply chain
This course is aimed at anybody working with beef, from the beef buyer to the chef and anybody in between. The course explains the differences between types of breeds and their characteristics; the stages in the animal’s life from calf,...
Effective and engaging telephone skills
Meat Education Programme
/
Customer Service
Effective and engaging telephone skills
Handling a telephone call is one of the most significant activities an employee at any level will be asked to do. This course is designed to highlight the key aspects of effective telephone skills for those working in abattoirs, processors,...
Lamb - Theory - Level 1 Understanding and recognising lamb primal cuts
Meat Education Programme
/
Lamb
Lamb - Theory - Level 1 Understanding and recognising lamb primal cuts
This course will explain the lamb primal cuts and where they are situated within the carcase. Each primal cut is named in the study material, with a carcase diagram showing where the cut is situated on the carcase and a general description of...
Lamb - Theory - Level 2 – Recognising foodservice & retail cuts & understanding best cooking methods
Meat Education Programme
/
Lamb
Lamb - Theory - Level 2 – Recognising foodservice & retail cuts & understanding best cooking methods
This course will show you over 100 lamb cuts, where they are situated on the carcase and the best cooking methods. Each lamb cut is shown with the name, a carcase diagram showing which primal cut is used for the cut, a general description of the...
Lamb - Understanding sheep production, lamb quality and the supply chain
Meat Education Programme
/
Lamb
Lamb - Understanding sheep production, lamb quality and the supply chain
This course is aimed at anybody working with lamb, from the lamb buyer to the chef, and anybody in between. The course will explain the difference between types of breeds and their characteristics; the different stages in the animal’s life,...
Pork - Theory - Level 1 Understanding and recognising pork primal cuts
Meat Education Programme
/
Pork
Pork - Theory - Level 1 Understanding and recognising pork primal cuts
This course will explain the pork primal cuts and where they are situated within the carcase. Each primal cut is named in the study material, with a carcase diagram showing where the cut is situated on the carcase and a general description of...
Pork - Theory - Level 2 Recognising pork cuts and the best cooking methods
Meat Education Programme
/
Pork
Pork - Theory - Level 2 Recognising pork cuts and the best cooking methods
This course will show you almost 100 pork cuts, where they are situated within the carcase and the best cooking methods. Each cut is shown with a carcase diagram illustrating which primal is used, a general description and the best cooking...
Pork - Understanding pig production, pork quality and the supply chain
Meat Education Programme
/
Pork
Pork - Understanding pig production, pork quality and the supply chain
This course is aimed at everyone who works with pork – from the pork buyer to the chef and everybody in between. The course will explain the differences between the types of breeds and their characteristics; the stages in the animal’s life,...