Welcome to the 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.


Our very own master butcher, Dick van Leeuwen, has produced a number of practical and theory training modules, covering not only beef and lamb, but also cooking with red meat and customer service. Online assessment and certification are available – and completely free-of-charge – for the theory modules.

Please register or sign in here to access the Meat Education Programme. 


For further information about the Meat Education Programme, please contact

To find out what modules we have available, just click on the buttons below.


Since its launch, the Meat Education Programme has become an extremely useful educational tool to many professionals within the industry. Here, a few members share their positive experience of using the programme.
I have found the course incredibly interesting and hopefully will get the opportunity to do some of the practical examinations in the next few months to really improve my meat knowledge.
This will be an absolutely invaluable tool for key staff and customers. It is the best publication I have ever seen and the potential value is tremendous.
Everyone needs more education – and there’s something for everyone in the Meat Education Programme. I work in the New Product Development department and I’m always looking for inspiration for new cuts – the study materials are packed with ideas for new and innovative products.
Congratulations on the project - a really useful and professional training tool.
The Meat Education Programme is a fantastic opportunity to invest in our people; to make them better professionals, and this will make the difference.
I have been a butcher for many years and this extensive programme is the best I have experienced. The online theory modules are easy to do in your own time and I certainly recommend the Programme to all butchers.
An excellent learning resource, which will provide our counter staff with even more knowledge, which they can pass on to our customers.