Meat Retailing

Adding Value to Venison

Meat Retailing

We have organised a Venison Butchery course at the fabulous  Artisan School of Food in Nottingham.

Venison is a majestic meat, rich in flavour and history. Learn how create a range of delicious products and dishes.
Time: 9am-5pm with 1 hour lunch break and 2 refreshment breaks

Topics to be covered:
·         Species and anatomy
·         Salt cures and airdrying
·         Production of venison burger, game pie, bresaola and hot smoked tenderloin of venison (some cures, bresaola and hot                   

  smoked tenderloin of venison will be available to take home at the end of the course.)
·         Sourcing of venison
          Equipment required for production of added value products
·         Certification, hygiene regulations and laws

 Costs per head £65

 Transport from Uttoxeter can be arranged if anyone would like a lift.

To book a place- drop us an email or give us a call.

To access the BOOKING FORM CLICK HERE

Only 12 places available!

This course will cover legislation, equipment and consumables needed. Finding and working with an abattoir and  butcher, routes to selling the meat,  waste minimisation, carcase utilisation, costing and pricing,  adding value, maximising profit and case studies from those who do it successfully.

This course covers the basics and is the foundation to success. Participants need to do this course before undertaking any of the practical workshops.

Friday 27th Jamuary 2012

The Artisan School of Food
Lower Motor Yard
Welbeck Estate
Nottingham S80 3LR

Meat Retailing Marketing Course

For anyone thinking about retailing meat direct to the consumer. Marketing is the key to success! Participants need to do this course before undertaking any of the practical workshops.

Ideas for marketing and promotion, market segmentation 4 Ps of marketing, ideas that would work for your business comparing the cost and effectiveness of different ideas, running a successful tasting event, identifying your customer and market, image and first impressions, creating a marketing plan.

Sausage making, Bacon Curing, Pastrami, Ham -adding value

Very practical – the best way to learn is to do it!

Participants bring their own meat/carcases- and will take home what they make/cut up. Full details given nearer the date.

Pie Making, Pates and Terrines - adding value

A practical guide to adding value to meat by creating interesting and innovative pies, pates and terrines.

Tastings and recipes for lovely dishes and products that keep your customers interested and bring new opportunities to your business.