Our Level 3 Advanced Diploma in Professional Cookery students got hands on in an exclusive butchery masterclass delivered by Master Butcher, Ian Shuker, from Shukers Butchers, a locally ran, family business based in St Helens.
During the interactive session, the students received a live demonstration, as Ian broke down the four primal cuts of a pig. He explained to the students the importance of understanding the worth of each part of the animal, ensuring no element goes to waste.
After his demonstration of primal cuts, Ian showed the students the techniques required to further divide the meat into smaller usable parts, including pork loin steaks and roasting joints.
The students then got their chance to gain some first-hand experience, taking to our Colours Restaurant kitchen larder to practice their skills. Guided by Ian and Catering tutor, Craig, the students used a saw and cleaver to divide up the carcass and were tasked with preparing their own pork cut for use in a dish of their choosing.
Speaking to our Catering Tutor, Craig, about this session, he commented: “Practical sessions like these are a great way to encourage the students to be creative and explore the many ways they can make use of ingredients like these in a real-world restaurant setting.
Thank you to Ian and Shukers Butchers for the insightful session, an experience our students can take with them into their future careers in the industry.”
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