Course Description
Red Meat Cutting Basics will run over 4 days covering basic cutting and breaking techniques for beef, pork, and lamb. Participants will learn to identify primal, sub-primal and retail cuts, along with their origin, use, relative value, and preparation techniques. They will also learn how to select, use, sharpen and maintain tools/equipment for boning and cutting, and how to package and display meats using common packaging materials. Regulatory requirements and appropriate procedures for sanitation/meat handling in a functional meat processing facility will be integrated into the training.
Participants will receive:
- Plastic Scabbard with Chain
- 5” Curved Boning Knife
- 8” Steak/Breaking Knife
- 1 Round Steel
Notes
Funding Opportunities
Eligible participants may qualify for funding through the Canada Job Grant Program. Please contact your provincial partner for more information.
Nova Scotia: Workplace Innovation Productivity Skills Initiative (WIPSI)
New Brunswick: Canada New Brunswick Job Grant
Prince Edward Island: Canada PEI Job Grant
Newfoundland: Canada NL Job Grant
Funding may also be available through your provincial Departments of Agriculture. To inquire contact your local office.
Testimonials
"Chris is an effective instructor, blending knowledge, instruction and humour while also drawing on the collective knowledge of the participants. Well done."
"Enjoyed very much! The instructor did a wonderful job of accommodating everyone’s ability and skills."