YOUNG BUTCHER COMPETITION


to be difficult. But once on the block, David sharpened his knives and got to work. Taking the bones out


cleanly was okay, but finding the seams were more of a challenge - taking an hour and five minutes ‘rough cutting’ and another two hours fine trimming the muscles. Not finishing all the


Mince & vegetable stack David Jackson, unable


to attend due to holiday commitments, meant meeting UK Team Coach Viv Harvey at Denstone Hall Farm Shop for a separate session in early November. Since the session at


Southern Regional College in September, David admitted being challenged with cutting the ‘Shoulder Block’ from a Forequarter of Beef. Finding the seams on a chilled and ‘covered’ Forequarter of Beef


Covering with courgette & beef slices


muscles, Viv decided to call it a day spending the remainder of the time discussing the ready to eat ‘Europe’s Regions’ category and


CRAFTBUTCHER l NOVEMBER/DECEMBER 2018 31


possible alternatives to pies and terrines using Oat Cakes. A traditional Staffordshire bread that workers in the potteries would pack with a filling for their lunches. Finishing off with a chat


about the ‘Roasts’ exploring Beef cushions and Beef stacks. David was left with plenty to practice and think about in the run up to Christmas until getting together again with the others in the New Year. n


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