THE INSTITUTE OF MEAT

The Butchers Company has always taken a strong interest in education and training within the meat industry and in 1946 initiated the formation of The Institute of Meat, a membership company which provided the organisation and management of UK industry training in the early post-war years. 

The influence of the Livery helped to sustain the Institute of Meat and maintain its objectives until 1993 when a new organisation, the Meat Training Council, was launched to take over all education and training activities. The Meat Training Council is recognised by the Department of Education and Skills as the National Training Organisation (NTO) and the Awarding Body for the UK meat and poultry industries. 

The Institute of Meat continues as a professional body with an active membership and maintains a role alongside that of the Worshipful Company of Butchers and the Meat Training Council as a non-political, independent body in the meat industry, aiming to ensure excellence in craftsmanship, technology, business management and professionalism.

A Professional Body
There is a need for a professional approach in all meat/industry food matters to be clearly demonstrated to the public and official bodies. This is best achieved by those engaged in the industry being seen to be bound by a Code of Conduct defined by Institute of Meat as a professional body.

A Member of the Institute is entitled to the designation of the appropriate grade of membership after his/her name and to display an individually scribed membership certificate depicting the Heraldic Arms of the Institute of Meat.

Benefits
The Institute provides a forum to facilitate the exchange of information and ideas on matters of education and general interest to the meat and allied Trades.

This is of particular significance and encouragement to students and young people entering the trade.Members receive The Worshipful Company of Butchers quarterly Newsletter, containing a dedicated section on Institute matters keeping members informed of important issues in the meat industry and provides details of all forthcoming events. Regular technical meetings are organised throughout the year in various parts of the UK giving members a rare opportunity to see behind the scenes. Interesting and informative visits have been made to HM Prison High Down at Sutton (Catering), Dr Martens Boot Factory at Northampton (Hides) and the Central Science Laboratory at York (Food hygiene etc).

The Gunner Mallion Library at Butchers' Hall houses a wide selection of technical and historical publications and is also available as a meeting room for members on request.Institute Members and their guests are welcome to attend a Carvery luncheon at the Butchers' Hall every Wednesday, except during the month of August. Roast Beef is always on the Menu. The cost of the luncheon for IOM Members is discounted. For enquiries or to make a reservation, please call 020 7600 4106, ext 2, or email bookings@butchershall.com. Advance bookings are essential.

FOR MEMBERSHIP INFORMATION, PLEASE CONTACT:
The Institute of Meat P O Box 6404 Leighton Buzzard Beds LU7 6DX
Telephone: 01525 371641 email: info@instituteofmeat.org 

THE MEAT TRAINING COUNCIL

BDCI 

FISHMONGERS & POULTERES