Mastering Butchery with Local Expert

Local butcher Tom is a master of his craft, bringing expertise and passion to an industry where traditional skills are becoming increasingly rare. This week, he visited Truro School Cookery to share his knowledge with our Leiths Cookery students. Through hands-on demonstrations, Tom showcased the precision, technique, and artistry of butchery, giving students a fascinating insight into this time-honoured skill.

With impressive knife skills, he guided our students through the intricate process of butchering half a sheep (Cull Yaw, Cornwall Project). At every stage, he explained the techniques involved, the tools of the trade, and the best cooking methods for each cut. His enthusiasm for sustainably sourced meat and fish sparked lively discussions, with students eager to ask questions and deepen their understanding.

Tom also demonstrated advanced butchery techniques, including tunnel boning and French trimming, while explaining the crucial role of fat rendering in enhancing the flavour and texture of meats like lamb. As the number of independent butchers on high streets declines, understanding the skill behind butchery, and how different cuts complement various dishes, has never been more important.

The Great Cornish Food Store’s farm-to-fork philosophy highlights the value of locally sourced, sustainable produce, ensuring that traditional food crafts continue to thrive.

A huge thank you to Tom for his inspiring and informative demonstration. To learn more about the Cull Yaw, Cornwall Project and its commitment to ethical, locally sourced meat and fish, visit the Great Cornish Food Store website.