TAKE a butchers at this!

Lamb, steak, chops and kidneys were on the menu for Bolton College students yesterday as they were given a demonstration by local butcher Karl Larkin about how to cut and prepare meat professionally.

The NVQ2 food preparation and cookery class was treated to the taster session from Mr Larkin, the owner of Karl's Butchers, based in Bolton Market, who showed the class techniques including how to cut joints and saw correctly through bone.

Mr Larkin, aged 42, said: "People ask for allsorts in the shop — from the traditional steaks and chops to lamb fries, which are the testicles. I love the job because it's different and practical, which is why demonstrations like this are good. But sadly because of supermarkets, it's becoming a bit of a dying trade now.

"I didn't want to be a butcher initially, I wanted to be a fireman but at six foot seven inches I was too tall. I did a Youth Training Scheme (YTS) course when I was about 16 earning £27 a week and worked my way up. I worked at David Hamer's and ended up loving it."

Students, including Connor Williams, aged 17, were invited to have a go at using the saw themselves and ask questions about the trade.

He said: "I really enjoyed it because I want to be a butcher myself. I'm working at Wayne Walker and hope to train up and get the qualifications I need to do it as a career.

"My granddad has been a butcher since he was my age so I suppose it's in the family."

Dzanita Andersone, aged 22, said: "I want to be a chef so demonstrations like this are still very useful. Ideally I would like to work in a restaurant after I finish college."

Karls' top butchery tips:

1. Wear an apron

2. Wash your hands

3. Keep your knives sharpened

4. Make your meet look attractive to customers when it is laid out

5. Be flexible about doing different cuts that customers want