Catering Training Wing Beef Training Day
On Wednesday 21st October Liveryman Dave Smith, Scott Hale and I visited the Catering Training Wing (CWT) at Worthy Down Barracks, to demonstrate everything ‘beef’. As part of our ongoing commitment to the spirit of the Armed Forces Covenant to support our Affiliated Armed Forces Units. Although the instructors know how to utilise the meat they receive, they do not necessarily know much about the journey before it arrives with them. In the lecture room I gave a PowerPoint presentation on beef cattle breeding and selection, carcass grading, the slaughter process, maturation, traceability and the effects of stress on meat quality. The audience was made up of personnel from all three services and included instructors and trainees. After the presentation, we moved outside to the Army’s Field Barn where they train personnel to cook in a ‘field’ environment, for a practical beef butchery demonstration. The CWT had purchased a side of beef from Anglo Beef Processors. Dave spoke about the different cuts and uses that can be derived from the carcass, then proceeded to demonstrate the butchering of the forequarter and flank. Introducing them to cuts that have become popular in recent years such as Flat Iron Steaks. Then it was over to Scott to take them through the hindquarter steaks and roasting joints. They even got some of the attendees up trussing roasting joints. A nice touch at the end was that all three of us were presented with a CWT Commanding Officer’s Award for Excellence medallion.
Liveryman Julien Pursglove – Military Liaison Officer
