Meat Education Programme: Butchers and processors

In addition to the online theory modules, the award-winning Meat Education Programme contains a range of practical modules aimed specifically at butchers and processors.

There are three levels for beef, lamb and pork, which will teach you how to de-bone and break down carcases into primal cuts and how to cut primal cuts into both basic and advanced foodservice and retail cuts.

You will also learn about the importance of seam cutting and how to produce cuts that deliver a more tender and consistent eating quality.

You can download the following study materials for the practical modules as shown below.

Beef - Practical - Level 1 focuses on cutting and de-boning a beef carcase into primal cuts.

Beef - Practical - Level 2 focuses on cutting beef primal cuts into basic retail and foodservice cuts.

Beef - Practical - Level 3 focuses on cutting beef primal cuts into more advanced retail and foodservice cuts.

Lamb - Practical - Level 1 focuses on cutting a lamb carcase into primal cuts.

Lamb - Practical - Level 2 focuses on cutting lamb primal cuts into basic retail and foodservice cuts.

Lamb - Practical - Level 3 focuses on cutting lamb primal cuts into more advanced retail and foodservice cuts.

Pork - Practical - Level 1 focuses on cutting a pork carcase into primal cuts.

Pork - Practical - Level 2 focuses on cutting pork primal cuts into basic retail and foodservice cuts.

Pork - Practical - Level 3 focuses on cutting pork primal cuts into more advanced retail and foodservice cuts.

• The assessment requirements are outlined on page one of the study materials, so please read this carefully
• For Practical Levels 1, 2 and 3, you are allowed to use the study material as a reference during the assessment
• The assessment should take place at your place of work, unless other arrangements have been made in conjunction with the examiner. There needs to be an appropriate area where you can safely cut the meat and where you will not be disturbed for the duration of the assessment
• There should be absolutely no interference by any third party before, during and after the assessment
• The meat required for the assessment should be supplied and funded by yourself (or your employer) and should remain your property after the assessment
• Once the assessment is finished the examiner is advised not to enter into any communication regarding your performance or result.

Guidance notes for examiners:

• Examiners can request practical study materials for future use during assessments. Email Julie Bird via julie.bird@ahdb.org.uk
• Before the assessment, examiners should contact the learner to arrange a time, date, venue and meat requirements for the exam and also to discuss the cost of the exam and any funding the learner might be entitled to
• Confirm the date, time, venue, cost, payment details and assessment meat requirements to learners/employers by email or post
• Download and print copies of the required assessment forms to take to the assessment
• For Practical Level 1 (Beef, Lamb and Pork):
• The examiner should use the relevant study material as an examining guide
• The learner is allowed to use the study material as a reference during the assessment
•  For Practical Levels 2 and 3 (Beef, Lamb and Pork):
• Download and print copies of required cutting specifications (cut suggestions are stated on the relevant assessment form)
• The learner is allowed to use these printed specifications as a guide during the assessment
• The examiner can use the specifications as an examining guide
•  Examiners should not enter into any discussion about results or performance after the assessment
• Following the assessment, examiners should submit assessment results to students within five working days.