Dunfermline Athletic

WorldSkills comes to Perth

Tuesday, 20th Jun 2017

Scotland Butchery World Skills Heat –
Lovat Hotel, Glasgow Road, Perth PH2 0LT

Schedule of the day is as follows.

Heat 3:
11.00 am Arrive & registration
11.15 am Briefing & tool setup
12.00 pm Competition Start –
Task One, Seam Butchery (Time: 45mins)
Tools down 12.45 am
1.00 pm Lunch break
1.30 pm Resume Competition -
Task Two, Barbecue (Time: 1hr 30mins)
Tools down 3.00 pm
3.15 pm Presentation of Certificates & Photos

(subject to change due to unforeseen circumstances)

​​​Task Information

The Competition

Below is the complete brief for the tasks that are designed to test skills, knowledge & creativity under timed pressure tests.

Task One – Seam Butchery
Competitors will be asked to completely seam the entire Topside of Beef into individual muscles, following all natural seams. Please see the guidance sheet with the muscles illustrated for this task.

Competitors will be supplied with a whole Topside of Beef that must be displayed on trays of their choice. All products produced must not be displayed over the sides or on any lips of the trays.

All seamed muscles, trim, fat, gristles and bones should be kept for inspection/judging on the table top. The standard and level of fat trim and gristles removed will be taken into account.

Time: 45 minutes

Task two – Barbecue
Meat supplied: 1x 1.6 kg Chicken (whole chicken), 1x 500g piece of Topside Beef, 1x 1.5kg shoulder of Lamb (blade, no ribs) and 1x 500g Boneless Loin of Pork

Competitors will be asked to create a visually exciting barbecue display that clearly communicates their products to potential customers. Competitors will be required to create this display by using the meat supplied above, that best illustrates their technical skills and ability to the judges.

Competitors will need to produce a variety of products to maximise the cuts of meat supplied. All products must be prepared so that they can be barbequed. Competitors must create a minimum of two of each product. these products should be identical and have equal portion control, when creating their display.

Competitors will need to supply their own trays to display their chosen products. The products must not be displayed over the sides or lips of the tray. Competitors must also bring labels of their choice to communicate effectively and clearly what the products are, as if customers were purchasing them.

Competitors may bring any glaze, garnish, labels, decorations or aids to enhance your products and display. You are not permitted to use any other types of meat.

Time: 1 hour 30 minutes



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