Meat

Meat Butchery

Network: 
National Organic Training Skillnet
Location of Course Ballinasloe Co Galway
Learning Outcomes You will be educated on how livestock is butchered and packaging and labelling cost.
Further Enquiries Sean McGloin
Network Manager
Mob: 086 172 8442
Tel: 071 964 0688
Email: info@nots.ie
Course Content Course Content:
•Practical butchering - beef
•Presentation of meat cuts
•Discussions on possible uses of each meat cut
•Packaging of fresh meat & meat products
•Practical butchering: Lamb
•Butchering of a lamb carcase & presentation of meat cuts
•Discussions on possible uses of each meat cut
•Discussions: carcase yield
•Legal implications of setting up a meat processing plant
•Introduction to labelling and microbiological sampling
Duration 4 day
Course Fee €300
Course Web Page: 
http://www.nots.ie/courses.php
Available to Job Seekers: 
No
Certified: 
No

Pig Curing & Smoking Course

Network: 
National Organic Training Skillnet
Location of Course Dundrum Co. Tipperary
Trainer TJ Crowe
Learning Outcomes The course participants will have a practical understanding of of whats involved in curing and smoking pork products and how to make sausages.

They will also have an overview of the methods used to add value to meat products, which cuts of meat and what ratio of meat can be used and what equipment options are available.

Further Enquiries Sean McGloin
Network Manager
Mob: 086 172 8442
Tel: 071 964 0688
Email: info@nots.ie
Course Content Full course content to follow shortly

This course will provide a demonstration on how to cure and smoke various bacon products. The day will provide a practical understanding of basic cutting techniques, the methods used to add value to meat products, which cuts of meat and what ratio of meat can be used and what equipment options are available.

Number of Places 11
Course Fee €80 max 2 free places for unemployed (subject to having sufficient numbers)
Course Web Page: 
http://www.nots.ie/courses.php
Available to Job Seekers: 
Yes
Certified: 
No
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