Cut Above the Rest, A

Synopsis: Aimed at those considering selling meat to the public and interested in traditional butchery skills, this programme gives a thorough grounding in traditional butchering and is ideal for anyone who is considering butchering pork, lamb and poultry for either commercial or domestic purposes. It covers all the basic essential, including cuts of meat and tricks of the trade as well as discussing the legal, health and safety, sales and marketing aspects of the business.
Language: English
Country: Great Britain
Year of release: 2006
Year of production: 2006
Subjects: Agriculture; Catering
Keywords: food production and distribution; meat; butchery skills

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