So the 6 month training for our 2 butchery apprenticeship scheme members came to an end this month. The trainees were asked to undertake a block test consisting of 10 main cuts, from boning, rolling and tying roasting joints, VIP trimming to steaking sirloins and rib eyes. Each of the students had a mentor who guided them through each cut and then moved on to customer specifications. Once the block test was passed (with flying colours may we add) the guys were asked questions on the different temperatures, species and colour coding to make sure they had understood their mental training too.