Butchery skills passed on

Award winning sausage maker Paddy Kennedy passed on some useful skills and tips to aspiring butchers at a two day workshop in Methven earlier this week.

The master butcher showed his knife skills at the Paddock to Plate workshop and demonstrated how to debone a chicken and how to cut half a lamb into professional cuts.

Mr Kennedy, who is a member of the elite NZ Butchery Guild, also used products to create salamis and sausages, adding well tried and tested special ingredients, including whisky.

The hands-on course also taught meat presentation and helped stock up the freezers of those taking part.