An introduction from the Institute of Meat
The Food Technology and Innovation Department at Harper Adams University has produced a range of informative, practical butchery videos aimed at students on farming, agribusiness and food related courses.
Featuring traditional cutting methods for beef, lamb, pork and chicken that demonstrate the important link in the chain that butchery has and ultimately what happens to the carcasses before they reach the consumer.
The videos are not intended to be a “Masterclass” in butchery but an every day insight into the world of carcass breakdown and preparation.
Since their production people in other sectors of the meat and livestock industry have expressed an interest in showing the videos and including them in presentations to staff, students and other interested groups. Consisting of 26 short videos they are ideal for showing the preparation of individual cuts of meat.
The videos were produced in conjunction with the Institute of Meat and received financial support from the Worshipful Company of Butchers.
Our thanks to Jason Hilliard, who performed the butchery, and the staff from Harper Adams who contributed to the production of the videos.
Keith Fisher, Chief Executive of the Institute of Meat
Video links
Simply click on any of the links below to view the video.
- Cutting and Preparing Pork: Part 1
- Cutting and Preparing Pork: Part 2
- Cutting and Preparing Pork: Part 3
- Cutting and Preparing Beef: Thin and Fore Rib
- Cutting and Preparing Beef: Chuck and Blade
- Cutting and Preparing Beef: Thick Rib
- Cutting and Preparing Beef: Neck
- Cutting and Preparing Beef: Fore Shin
- Cutting and Preparing Beef: Clod
- Cutting and Preparing Beef: Brisket
- Cutting and Preparing Beef: Intro and Primals
- Cutting and Preparing Beef: Silverside
- Cutting and Preparing Beef: Rump
- Cutting and Preparing Beef: Topside
- Cutting and Preparing Beef: Thick Flank
- Cutting and Preparing Beef: Sirloin
- Cutting and Preparing Beef: Flank
- Cutting and Preparing Beef: Filet
- Cutting and Preparing Beef: Hind Shin and Marrow
- Cutting and Preparing Beef: Hind Introduction and Cutting the Primals
- Cutting and Preparing Beef: Equipment
Discover more
The Worshipful Company of Butchers and Institute of Meat Awards
Dating back to the 1950s the annual prize giving event, taking place in February, celebrates the achievements of trainees, and now particularly apprentices, in the meat industry.
Joining The Worshipful Company of Butchers
Joining our Livery company and being a part of an historic institution able to trace its roots for more than 1,000 years, gives very special privileges.
The Institute of Meat
The IoM is a professional body for people from the meat industry and related fields of activity. IoM recognises the professional role members play in the industry and gives them recognition of their skills, knowledge and experience.