Butcher School

Fresh Meat Processing Technician Course

We teach you how to make: Boerewors, Patties, Cheese wors, Flavoured sausages, Biltong & Drywors. We will teach you to cut primal cuts into retail cuts like: Rump, T-Bones, Fillets, Stewing steak, Meat rolls, Shin, mince meat and much more...

Advanced Fresh Meat Processing Course

The Fresh Meat processing course certificate is unique in the way that it covers all an individuals needs to become a good Butcher, combined with real practical Butchery Training for 5-6 months, depending on how quickly you cover the unit standard exit levels.

Game Meat Processing

Done 7 days a week, Making of biltong, drywors, boerewors, cabanossi, patties and more

Food And Beverage SETANow officially registered as a Training Provider for the Food and Beverage Seta
TRAINING AVAILABLE IN COUNTRYWIDE ENQUIRE NOW
(Registration Number: 587/00114/0510)

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We are a company who specializes in meat training. Our school has three branches one in Pretoria, one in the Freestate and the other in the Eastern Cape and has state of the art fully equipped practical preparation room along with lecture facilities.

We are proud to say that we only use quality products and spices from companies such as Crown National, Freddy Hirsch and Ultimate Packaging.

The courses we offer are suited for:

1. Any food lovers, anyone wanting to be able to turn their boring joint of meat into something that is vibrant and exciting.

2. Anyone who is considering a career in the meat industry

3. Anyone who fancies trying their hand at something new

Meat Cutting Technician / Butcher Introduction Course

COURSE OFFERED IN AFRIKAANS AND ENGLISH

What am I going to do in this occupation?

Meat cutting technicians are responsible for the cutting of carcasses into smaller cuts, the trimming of meat cuts as well as the cost-effective use of trimmings and the attractive presentation of meat cuts. Meat cutting technicians can also manufacture meat products such as biltong, boerewors, pickled meat and cold meat products. They have thorough knowledge of the preservation, packaging and freezing of meat. Meat-cutting technicians can also advise clients on the best use of different types of meat and meat cuts, as well as suitable preparation and cooking methods.

Meat cutting technicians must ensure that controlled rotation of all meat and meat products takes place. They are also responsible for hygiene in the meat market. They are trained in the effective marketing of meat cuts and products.

Requirements

Any responsible, eager, hard-working and self-motivated person can enroll for this course. Prospective meat technicians work with dangerous equipment and tools and therefore your eye and hand coordination should be well developed. You must also be able to work well with customers.

Where can I work?

Employment possibilities exist at small enterprise butcheries, large firms such as Makro, large supermarkets, canning factories, cold storages and any organization where food is processed in bulk, such as hospitals, restaurants and hotels.

Can I work for myself in this occupation?

Once you have gained enough experience you can start your own butchery or biltong shop, or even work from your own house cutting and preparing Venison as this is also a growing business. We can assist with placements when available, although we cannot guarantee this. .

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