Keeping
Cattle
Starting a Beef Herd:
Equipment, housing, feeding, stock tasks, passports, eartags &
marketing. Visit Sussex cattle at calving time.
Managing a Beef Herd:
Production planning, health plans, grazing systems, forage
conservation, record keeping & adding value
Beef Butchery Demonstration:
Breaking the carcass down into muscle groups & discussing
the various options for cutting & retailing.
On Farm Selection of Finished Livestock:
Selecting beef on the hoof and assessing carcass quality on the hook.
Includes a visit to our coldstore and cutting room.
'Hoof to Hook':
Adding value to home produced meats, costs involved, rules and regulations,
where to get the carcass processed, what to charge. Visit to a cold
store and cutting room.
Level 2 Food Safety (formerly Basic Food Hygiene):
A one day accredited course, it is not necessary to have attained
Level 1 before attending this Level 2. A valid food hygiene certificate
is recommended prior to attending the butchery courses. The time for
this course is 9.00am- 5.00pm
Course Format
Details
of individual course formats and agendas are available in separate
pdf's please download here:
Click
here for dates & booking form (pdf
opens in new window)
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Keeping Sheep
Starting a Sheep Flock:
Equipment, housing, feeding, stock tasks, paperwork, shepherd’s
year, outlets for lambs, etc. Includes visiting a sheep flock in the
lambing yard &/or the field.
Managing a Sheep Flock - Sheep Handling & Care:
Ewe nutrition particularly in the build up to lambing, health plans,
making quality forage, clean grazing systems, marketing finished lambs
& farm walk.
Basic handling & moving sheep, turning over, foot trimming, injecting,
hand dagging & condition scoring. A practical day.
Lambing:
Preparing for lambing, feeding the ewes, housing & equipment,
lambing techniques, stock tasks, after care & turning out, &
a visit to a lambing shed.
Sheep Shearing:
A practical three day course for beginners & improvers. Including
the preparation of machines & presentation of wool for sale. A
very practical day. Beginners recommended to do day 1 & 2 at least,
improvers days 2 &/or 3.
Lamb Butchery:
A two day practical course covering carcass evaluation, butchery
techniques & the tools required, the different cuts, & presenting
cuts for sale.
On Farm Selection of Finished Livestock:
Selecting lambs on the hoof and assessing carcass quality on the hook.
Includes a visit to our coldstore and cutting room.
'Hoof to Hook':
Adding value to home produced meats, costs involved, rules and regulations,
where to get the carcass processed, what to charge. Visit to a cold
store and cutting room.
Level 2 Food Safety (formerly Basic Food Hygiene):
A one day accredited course, it is not necessary to have attained
Level 1 before attending this Level 2. A valid food hygiene certificate
is recommended prior to attending the butchery courses. The time for
this course is 9.00am- 5.00pm
Course Format
Details
of individual course formats and agendas are available in separate
pdf's please download here:
Click here for dates & booking form (pdf opens
in new window)
Back to top
