SA BUTCHERY TRAINING SCHOOL
Food in Pretoria

We are a company who specializes in meat training. 2. Anyone who is considering a career in the meat industry3. Any food lovers, anyone wanting to be able to turn their boring joint of meat into something that is vibrant and exciting. Our school has two branches one in Pretoria and the other in the Western Cape and has state of the art fully equipped practical preparation room along with excellent lecture facilities.We are proud to say that we only use quality products and spices from Crown National.The courses we offer are suited for:1. Anyone who fancies trying their hand at something newWe teach you how to make:Boerewors, Tjops, Meat rolls, Stewing steak, Fillets, T-Bones, Biltong & Drywors.We will learn you to cut:Rump, Flavoured sausages, Cheese wors, Patties, Shin and mince meat.You will learn:.

It is important that the school MUST be accredited separately and have a certificate and accreditation number proving that it is a registered training provider. Our school has two branches one in Pretoria and the other in the Western Cape and has state of the art fully equipped practical preparation room along with excellent lecture facilities. We are proud to say that we only use quality products and spices from Crown National. Any food lovers, anyone wanting to be able to turn their boring joint of meat into something that is vibrant and exciting. 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. 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. 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. 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.