Baxter Storey Training Day March 2011

On 11 March 2011 we welcomed 3 chefs from Baxter Storey's Chef Training Academy and their trainer John Hicks.

Following a brief introduction to Birtwistles Catering Butchers, including our history and current meat sourcing policy, the morning was spent learning about various meat cuts, animal husbandry and yields. This was followed by a factory tour to highlight the steps taken at Birtwistles to ensure full traceability and food safety.

After a light lunch our in-house trainer, Kevin Bleasdale, demonstrated the various meat cuts that can be obtained from a side of pork.

We also demonstrated to the students tunnel boning and seaming and then let the students loose with some hands-on knife skills preparing a french trimmed rack of pork as well as portion controlling some sirloin steaks.

Afterwards there was a light hearted quiz and a prize for the winner.

The day was a hugh success and throughly enjoyed by all.