Meat Education Programme


The Meat Education Programme is designed to help provide invaluable knowledge to people working in the meat industry from butchers to chefs and anybody in between. Study materials for each of the learning modules is available below. For more information and to take online assessments, click here.

 


Introduction

Welcome to the Meat Education Programme
Welcome to the Meat Education Programme
Watch this short video about the Meat Education Programme - an accessible and free-to-use butchery courses for the whole of the meat industry.

Beef Knowledge

Understanding cattle production, beef quality and the supply chain
Understanding cattle production, beef quality and the supply chain
This publication contains all the information required to pass the exam for the Meat Education Programme - Understanding Cattle, Beef Quality and the Supply Chain course.
Identifying beef carcases
Identifying beef carcases
This booklet accompanies the Identifying Beef Carcases online meat training course.
Cow Beef Guide
Cow Beef Guide
A guide to different classifications and qualities of cow beef

Beef Practical

Cutting and de-boning a beef carcase into primal cuts
Cutting and de-boning a beef carcase into primal cuts
Study material for the beef practical level 1 butchery course, which provides learners with the information required to pass this module.
Cutting beef primal cuts into basic retail and foodservice cuts
Cutting beef primal cuts into basic retail and foodservice cuts
Must-read study material for the beef practical level 2 butchery course, featuring written and photographic instructions, which provide the required knowledge to pass this exam.
Cutting beef primal cuts into advanced retail and foodservice cuts
Cutting beef primal cuts into advanced retail and foodservice cuts
Study material for the beef practical level 3 meat cutting assessment, which includes all the information needed to successfully complete this module.

Beef Theory

Understanding and recognising beef cuts
Understanding and recognising beef cuts
Must-read study material for the beef theory level 1 module, which will help students pass the exam.
Recognising beef foodservice & retail cuts and understanding the best cooking methods
Recognising beef foodservice & retail cuts and understanding the best cooking methods
Study material for the beef theory level 2 meat training course.

Lamb knowledge

Understanding sheep production, lamb quality and the supply chain
Understanding sheep production, lamb quality and the supply chain
This publication contains all the information required to pass the Understanding Sheep Production, Lamb Quality and the Supply Chain meat learning module.

Lamb Practical

Cutting a lamb carcase into primal cuts
Cutting a lamb carcase into primal cuts
Study material for the lamb practical level 1 butchery course, which provides learners with the information required to pass this module.
Cutting lamb primal cuts into basic retail and foodservice cuts
Cutting lamb primal cuts into basic retail and foodservice cuts
Must-read study material for the lamb practical level 2 butchery course, featuring written and photographic instructions, which provide the required knowledge to pass this exam.
Cutting lamb primal cuts into advanced retail and foodservice cuts
Cutting lamb primal cuts into advanced retail and foodservice cuts
Study material for the lamb practical level 3 meat cutting assessment, which includes all the information needed to successfully complete this module.

Lamb Theory

Understanding and recognising lamb primal cuts
Understanding and recognising lamb primal cuts
Must-read study material for the lamb theory level 1 module, which will help students pass the exam.
Recognising lamb foodservice and retail cuts and understanding the best cooking methods
Recognising lamb foodservice and retail cuts and understanding the best cooking methods
Study material for the lamb theory level 2 meat training course.

Cooking

Understanding cooking beef, lamb and pork and the different cooking methods used
Understanding cooking beef, lamb and pork and the different cooking methods used
Study material for the Meat Education Programme's cooking module. This booklet is designed to help learners understand the different cooking methods used when cooking meat.

Customer Service

Effective and engaging - Telephone skills
Effective and engaging - Telephone skills
The study material for this training course includes top tips and advice for anyone who uses a telephone.
Understanding customer service - serve-over counters
Understanding customer service - serve-over counters
The study material for this Meat Education Programme module is designed for anyone working behind a meat counter and provides all the information necessary to pass the exam.