Meat Cuts Technician Course
What will I learn?
Master the art of butchery with our Meat Cuts Technician Course, tailored for both newcomers and experienced professionals in the field. Delve into the essential tools and equipment, becoming proficient in using meat saws, boning knives, and cleavers commonly found in Irish butcher shops. Hone your skills with precise meat cutting techniques for brisket, loin, chuck, and rib sections, as they are prepared in Ireland. Develop a thorough understanding of beef cuts, with particular attention to ensuring quality control through the evaluation of marbling and thickness, as practiced in Irish meat processing. Gain expertise in documentation and reporting, problem-solving common cutting challenges, and maintaining consistency in every cut, adhering to Irish industry standards.
Apoia's Advantages
Develop skills
Strengthen the development of the practical skills listed below
Master the use of meat saws, knives, and cleavers for precise cuts, as needed in an Irish context.
Ensure quality through marbling and thickness evaluation, aligned with Irish quality standards.
Achieve consistent professional meat cuts, meeting the expectations of the Irish market.
Identify and utilise beef cuts like brisket and ribeye, prepared according to Irish preferences.
Document processes and overcome cutting challenges specific to Irish meat preparation.
Suggested summary
Workload: between 4 and 360 hours
Before starting, you can change the chapters and the workload.
- Choose which chapter to start with
- Add or remove chapters
- Increase or decrease the course workload
Examples of chapters you can add
You will be able to generate more chapters like the examples below
This is a free course, focused on personal and professional development. It is not equivalent to a technical, undergraduate, or postgraduate course, but offers practical and relevant knowledge for your professional journey.