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Butchery Masterclasses

Our masterclasses are held on Mondays between 10.00am and 2.00pm. Special requests for different times will be considered for groups of 4.

MasterclassMasterclass in Butchery Skills

This 4 hour course includes:

  • Tour of abattoir
  • Husbandry and welfare issues
  • Hanging and keeping meat
  • Hands-on carcass preparation (chicken, pork, lamb, beef)
  • Free gifts
  • Light meaty refreshments

MasterclassMasterclass in Sausage making

This 4 hour course includes:

  • Sourcing and rearing great pigs
  • How breeding and welfare contribute to taste
  • The anatomy- the pig revisited including some curing techniques
  • Ingredients of a great sausage
  • Practical hands on sausage making from beginning to end.
  • You will leave with your own supply of your own home made home linked sausages and some of our natural skins for making your own at home

Booking and payment

To reserve a place please call the shop on 0151 645 3044 and speak to Callum, or email him at mail@traditionalmeat.com to check availablility.

You can pay over the phone or purchase vouchers for the full or partial cost of the Masterclass here - they make ideal gifts family, friends or work colleagues.


“A wonderful experience which everyone should try- everyone is made really welcome and Callum passes on lots of his tremendous knowledge” - Terry Blanc


“Had a fantastic time and learned a lot. I will wear my Edge apron with pride!” - Andy Dickinson


You will leave with more confidence and skills surrounding the anatomy of carcasses as well as taking away a few special gifts.

Video on butchery skills

The video below was shot by In Out Magazine and we are pleased to show it here.

• Spatchcock a chicken   • Joint a chicken   • Butterfly a leg of lamb


Edge and Son, 61 New Chester Road
New Ferry, Wirral CH62 1AB

Telephone: 0151 645 3044

E-mail: mail@traditionalmeat.com


RSPCA Awards

Slow Food

Traditional Breeds - Meat Marketing

Traditional Breeds - Meat Marketing

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