Jason Moore, our Head Butcher, is soon to be awarded the title ‘Master Butcher’ becoming one of just a handful across the country. This course gives students an opportunity to learn some of the key skills Jason has perfected over his career. The course will cover a wide range of topics including: Loin and Best End of Lamb- Focusing on a French Trimmed Rack of Lamb 1/2 a pig- Focusing on a Boned and Rolled Pork Porchetta Blade of Beef- Focusing on Boning out a Flat Iron Steak This is a hands-on course with the students all participating in the breaking down of each animal.