Mastering the Art of Butchering – By Jason

Course Description:
This course offers a deep dive into the art and science of butchering, covering a wide range of skills from basic cuts to advanced butchery techniques. Learn how to handle different types of meat safely and efficiently, ensuring maximum quality and minimal waste.

Course Objectives:
Understand the fundamentals of butchery.
Identify various types of meat and their appropriate cuts.
Master the use of butchering tools and equipment.
Apply safety and sanitation standards in meat handling.

Modules:
Module 1: Introduction to Butchering
Lesson 1.1: History of Butchering
Lesson 1.2: Overview of Butchering Tools and Safety Equipment
Lesson 1.3: Basic Hygiene and Safety Procedures

Module 2: Understanding Meats
Lesson 2.1: Types of Meat and Their Characteristics (Beef, Pork, Lamb, Poultry)
Lesson 2.2: Aging Process and Its Effects on Meat

Module 3: Basic Butchering Techniques
Lesson 3.1: Standard Cuts of Beef
Lesson 3.2: Standard Cuts of Pork
Lesson 3.3: Standard Cuts of Lamb
Lesson 3.4: Processing Poultry

Module 4: Advanced Butchering Skills
Lesson 4.1: Deboning and Trimming Techniques
Lesson 4.2: Specialty Cuts and Presentations
Lesson 4.3: Sausage Making and Curing Meats

Module 5: Storage and Preservation
Lesson 5.1: Best Practices for Meat Storage
Lesson 5.2: Methods of Meat Preservation

Module 6: Practical Application
Lesson 6.1: Hands-on Butchering Demonstration (Video)
Lesson 6.2: Assignment: Perform a Basic Butcher Cut
Lesson 6.3: Peer Review and Feedback

Assessment:
Multiple-choice quizzes at the end of each module.
Final practical assessment with peer and instructor review.
Certificate of Completion upon passing the final assessment.

Additional Resources:
Recommended reading list and articles.
Access to tutorial videos and demonstrations.
Forum for discussion and Q&A with instructors.