Butcher Craft - Pro Carnivore - Beef
Your Instructor
- Trainer and mentor of the victorious Butchery Excellence Team Ireland at World Butchers’ Challenge 2018 beating teams from 11 countries.
- Master Butcher & Lecturer
- Creator of ButcherMagazine.com
- M.Inst.M
- Chevalier de Commanderie des Fins Goustiers du Duché d’Alençon.
- FETAC/QQI accredited trainer.
- Advanced Diploma in Digital Marketing
- Advanced Diploma in Graphic Design
- Advanced Diploma in Photoshop
- DMVA Diploma in Butchery
- DMVA Diploma in Butchery Management
- Dept. of Ag. Certificate in Animal Welfare in Abattoirs
- Experienced in Butchery, Manufacturing, Sausage Making & Charcuterie, Butcher Shops & Supermarkets,Slaughtering and Display.
Course Curriculum
Breaking the Forequarter
Available in
days
days
after you enroll
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StartButcherCraft - Breaking the Beef Forequarter (Supplementary Material)
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StartSeparating the Rib Set from the Chuck (0:54)
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StartBoning the Brisket (1:48)
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StartBoning the Chuck (8:34)
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StartRemoving the Shoulder Bone from the LMC (0:56)
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StartTrimming the Brisket (1:05)
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StartTrimming the Neck Sticking Piece (0:33)
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StartBoning The Shin (1:28)
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StartRemoving The Shin (1:32)
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StartRemoving the Brisket (1:35)
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StartBoning the Whole Chuck - Close Up View (18:02)
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StartSeparating the Rib Set from the Chuck - Alternative View (0:27)
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StartRemoving and Trimming the LMC/Shoulder Clod (2:32)
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StartTrimming the LMC Shoulder Clod - Side View (1:21)
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StartSeparating the Chuck Roll from the Blade (1:00)
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StartPreparing The Feather Blade and Flat Iron (6:43)
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StartPreparing the Feather Blade - Alternative view (5:11)
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StartRemoving the Scapula/Blade Bone (2:44)
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StartSeparating the LMC from the Feather Blade (2:26)
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StartBlade Bone Shape (0:11)
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StartRemoving the Shoulder Bone from the LMC - Alternative view (1:32)
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StartRemoving the Gristle Layer from the Second Flat Iron (1:44)
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StartRemoving the Chuck Tender (0:37)
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StartPreparing the Prime Rib (9:10)
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StartPreparing the Prime Rib 2 (2:26)
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StartBeef Cutting Ribeye Steaks (1:22)
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StartTrimming the Flatiron and the Featherblade (1:47)
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StartDividing the Chuck and Preparing the Feather Blades (5:41)
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StartTying the Prime Rib (1:41)
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StartForequarter Beef Boneless Chuck Steaks (2:14)
Breaking the Hindquarter
Available in
days
days
after you enroll
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StartBreaking the Beef Hindquarter hanging (1:17)
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StartSeparating the ham from the loin. (2:42)
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StartBoning the ham (6:12)
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StartRemoving the Heel muscle (2:19)
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StartSplitting the Beef Loin (2:43)
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StartRemoving the Hind Shin for Osso Bucco (0:43)
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StartBreaking the Loin and boning the Rump (15:21)
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StartRemoving the Short Fillet, boning the Loin & cutting Striploin Steaks (8:35)
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StartSeparating the Topside from the Silverside (4:55)
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StartPreparing the Beef Knuckle (7:05)
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StartBoning the beef rump and fillet (4:53)
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StartSeparating the Rump muscles, preparing the Picanha & preparing Scotch Fillets (10:41)
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StartCutting Scotch Fillets (1:13)
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StartPreparing the knuckle muscle for beef strips (6:47)
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StartCutting T-Bone Steaks (1:48)
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StartRemoving the whole beef fillet (7:10)
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StartPreparing the Flank Steak (6:40)
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StartSeparating the Bavette from the Loin (4:52)
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StartHindquarter Beef - Preparing Flank Steak (3:52)
Frequently Asked Questions
When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.