Butchery Training

The academy’s butchery training course, also known as the Blockman – Certificate in Basic Meat Preparation consists of  a full time, six week curriculum. During this time students will learn everything meat from how to prepare cuts to an in-depth insight into the fabrication of a meat carcass. The course is delivered by Caroline McCann, owner of Braeside Meat Market in Parkhurst, Johannesburg. Her expertise lies in supplying only the finest cuts and quality of meat to highly established restaurants, hotels and caterers in the area. One of Braeside’s latest ventures includes the introduction of indigenous grass fed beef and lamb. These animals are farmed especially outside of Mooi River and are free of steroids, growth stimulants and antibiotics.

If students wish to learn more after the initial butchery training course, it can be followed by a more advanced butchery course which focuses on how to do speciality meat cuts. The minimum qualifications required for someone who is interested in taking this course is a matric certificate together with some industry experience.

If you would like to find out more the butchery training course at the Prue Leith Chefs Academy or would like to book a table at our Prue Leith’s restaurant, please do not hesitate to contact us today