Leeds City College Meat Technology

Working on some lovely local Harewood House Venison today 🦌

Rare Breed pork? So, what are you supposed to do with this?

https://youtu.be/bTv-JSXHQQs
So who’s got one of these fancy bits of kit? If so do they work do we all need one???

How to dry age meat in a traditional way http://www.stagionello.it/lang-en/52-maturmeat-150-kg New technology for safely and traditionally ageing meats (beef, game, pork,venison,etc). Why do we dry ...

Blast from the old Thomas Danny days, Mr Chris Moorby, Mr David Clapham, and Mr James Richardson. How many of you were trained by these guys? if so where are you now?

Hi all let’s have some pictures of your excellent Weekend Displays what is your speciality?

Just a quick post of appreciation to all our valued partners of Leeds City College Meat Technology Group, aiding and supporting the progress of our apprentices. Dalziel Ltd Fodder Travis Stockstill BBQPit.de

Ok Guys, Ready for the BBQ season, Whos gunna claim to of made hottest marinade and what did you use? 😓🌶️🌶️🍗

Hi all this is a poultry session from the Apprentices, as well as learning about red meats, poultry is an integral part of the Qualification. Finished todays session off with a taste test comparing different portions and marinades 🍗

Morning Guys, Where are we? San Francisco, London or Yorkshire?

Off to Sunny Hull today! Visiting apprentices at an abattoir 😁

Good Day at College today, apprentices worked on beef and pork, great skills on show, these guys are improving quickly