Butchery Training Centre Officially Opens Intermediate Class to the Public

The Butchery Training Centre (BTC), renowned as one of the pioneers of butchery education in Indonesia, proudly announces that its Intermediate Class originally available exclusively to B2B clients such as restaurants, hotels, and retail outlets is now open to the public. This move is part of BTC’s ongoing mission to nurture skilled butchers across the country, ensuring that those with a passion for the craft can access top-tier training, whether they are individuals or part of an F&B team.

The Intermediate Class offers a more in-depth, hands-on technical learning experience for individuals who are eager to advance their butchery skills. It is tailored not only for those with basic knowledge but also for anyone seeking to dive deeper into the art of butchery. The curriculum is designed to meet the demands of the evolving food industry, blending practical and theoretical learning that equips participants with the skills to excel in professional kitchens or even launch their own FnB businesses.

Shinta Kencana, BTC Course Counsellor & Coordinator, expressed her enthusiasm about opening this class to a broader audience.
"We’ve received increasing interest from individuals who want to elevate their butchery skills. By opening this class to the public, we’re creating opportunities for more people to deepen their knowledge and refine their techniques. It’s an exciting step for BTC, and we’re thrilled to share it with a wider community."

The Intermediate Class covers a comprehensive range of topics that go beyond the basics. This program emphasizes a highly interactive and hands-on learning approach, where participants are actively involved in every aspect of the training. Under expert guidance, students will gain practical experience that is directly applicable to real-world butchery. The training module includes :

1. Workplace Health & Safety (K3): Ensuring that students understand the importance of safety in the workplace, from handling tools to maintaining a hygienic environment.
2. Knife Maintenance & Sharpening: Teaching proper care for knives and sharpening techniques, which are crucial for precision and efficiency in butchery.
3. Knife Use, Slicing Machine, Wrapping & Vacuum: Training on how to use various tools effectively, including slicing machines and vacuum sealing for product preservation.
4. Meat Cutting, Trimming & Its Variations: Covering different cuts of meat, trimming techniques, and variations for different types of products, tailored to customer needs.
5. Use of Butcher String, Arranging & Labeling: Learning how to properly tie cuts with butcher string, arrange them for presentation, and label products accurately for sales or storage.
6. Utilization of Trimmings & Process Recording: Maximizing the use of all trimmings and keeping detailed records of processes, including trimmings, fat, and yield tabulation ensuring efficiency and profitability.
7. Hygiene, Sanitation, and Grilling Products: Maintaining the highest standards of cleanliness in the workspace, along with mastering the grilling of meat products for consistent quality.

Charlos Lalack, Director of BTC, highlighted the significance of expanding the course to a wider audience:
"Opening the Intermediate Class to the public is a big step in our mission to advance the butchery profession in Indonesia. This program not only trains butchers to master advanced skills, but it also prepares them to apply these skills in real-world settings. We’re excited to see individuals, not just businesses, take advantage of this opportunity."

The Intermediate Class was initially designed for businesses to improve the skills of their in-house teams, but due to growing demand, BTC has now made this specialized training accessible to the public.

Butcher Wahyu, BTC’s Certified Trainer and Indonesia’s first contender for the World Butchers' Challenge 2025, spoke about the importance of the skills taught in the Intermediate Class:
"This class is where students really hone their skills. We teach them not just how to cut meat purposefully but how to manage the entire process, from maximizing yields to maintaining sanitation. These are the skills that set a great butcher apart from the ordinary butchers.”

With hands-on training and industry-standard knowledge, BTC’s Intermediate Class ensures that students leave with the practical skills needed to thrive in the butchery profession, whether they are working in restaurants or retail outlets, or pursuing entrepreneurial ventures.

Grand Launching Bass Strait in Bali Grand Launching Bass Strait in Bali

PT Global Pratama Wijaya officially partnered with Lotus Food Services as an exclusive distributor of Bass Strait in Bali

The grand launching event was successfully held at The St. Regis Bali Resort Nusa Dua on October 25, 2022. Partnered with Lotus Food Services as the exclusive distributor in Bali, the event was followed by a sumptuous set-course dinner featuring the use of various specialty cuts from Bass Strait.

Sushi of Beef Tartare - “Rendang” spices beef croquet | Tataki of Flank Steak | Ultra rare Picanha | Op Rib Scotch Fillet | Plaga Lemon

In collaborative efforts, Chef Agung Gede as Executive Chef for The St. Regis Bali Resort - Nusa Dua - renowned as one of the most talented with the title of “Chef of the Year” from Bali’s Best Eats throughout the years - presented the best 5-dishes that night.

There’s a lot of our beloved partners from Victorian Government, Lotus Food Services, UD. Global Seafood, also many of luxury hotels, restaurants, and retails come to enjoy an array of special cuts presented by Bass Strait. Especially, Queenie Wang as Export Sales Manager for SE Asia at Greenham also came to Indonesia to celebrate together.

In this special event, PT Global Pratama Wijaya and Greenham decided chose Bali as the place for the initial launch with several considerations.

"We chose Bali to introduce this high quality beef because as is well known the target market in Bali is diverse, ranging from restaurants, hotels to beef lovers," said Queenie Wang and PT Global Pratama Wijaya at the Grand Launching Bass Strait.

We are excited how Bali is very welcoming Bass Strait beef as the newest and uniqueness from a different part of the best Southern Australia. We have Lotus Food Services as an exclusive distributor of Bass Strait beef in Bali. We also see the potential market for Bass Strait in Bali as a staple day to day steak. Grand Lucky - Bali as the first supermarket that supply Bass Strait beef.

JAKARTA BUTCHERS CHALLENGE JAKARTA BUTCHERS CHALLENGE

Meatcopedia is excited to announce the first-ever Jakarta butchers' challenge. This challenge is a wrap up to the end of season 1 of the Meatcopedia "No Waste Good Taste" challenge winners' announcement.

It has been a rewarding 12 months journey since Meatcopedia was created, and we thank all participants from retails, restaurants, and butcher shops across Indonesia in playing their parts to the success of this program.

Meatcopedia as a program is created with sustainability in mind. We strongly believe in the essence and commit to carry this program annually.

Jakarta butchers' challenge will mark the first ever in Indonesia, whereas the challenge itself is to stimulate how creative the chef and/or butchers are in transforming a whole loaf of selected cuts of beef into a themed display of value-added products and create creative recipes. Independent judges will score each team based on technique & skill, workmanship, product innovation, overall finish and presentation.

The first Jakarta Butchers’ Challenge event will be held at Universitas Pelita Harapan on Tuesday 14th June 2022, for professional & students. With Chef Vindex, Chef Stefu, and Chef Victor as a judge.

We are excited to see how the participants can implement the training they received in the "No Waste Good Taste Challenge". We also create an opportunity for student participants, with the vision that this butcher activity will be an eye opening on skills they can learn as well as potential professions they can consider to have upon their graduation. Of course not to forget that they can enjoy the process while learning.

Special Slow - Cooked Beef Special Slow - Cooked Beef

"This hearty entree is easy to prepare for Sunday dinner. While the beef is slow cooking, the cook has lots of time to attend to the other details. With mashed potatoes on the side, it’s comfort food for the cool months ahead." —Juli George, Grandville, Michigan

Ingredients

Directions

1. In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cook, covered, on low 6-8 hours or until meat is tender.
2. With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat.
3. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir until thickened, about 2 minutes. Spoon over beef mixture.

Nutrition Fact’s

1 serving: 332 calories, 20g fat (7g saturated fat), 111mg cholesterol, 551mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 34g protein.

How to Cook Steak Like a Chef! How to Cook Steak Like a Chef!

Here’s how to cook steak like a chef – pan seared and basted with garlic thyme butter! It’s dramatic, simple cooking at its best, you’ll look like a total pro and feel like you’re dining at the best steakhouse in town…..

HOW TO COOK STEAK - A CHEVY WAY

Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.

It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

It’s pan seared steak made Outrageous – and that’s Outrageous with a capital “O”!

WHAT YOU NEED

Here’s all you need:

• Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
• Butter, garlic and fresh thyme

QUICK STEAK COOKING TIPS!

1. Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking;
2. Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
3. Get your skillet SMOKING HOT before putting the steak in – again, for the crust
4. WARNING: The butter will sputter when you add the thyme, so stand back!
5. Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests; and
6. REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!

WHAT TO SERVE WITH STEAK

If you’re after the full, luxury steakhouse experience, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.

For a low carb option, serve it with Creamy Mashed Cauliflower – you will be amazed how delicious this is with the help of some extra flavourings!!  And a few more options:

• Crispy Smashed Potatoes – pictured! I’m a little mad about these – they’re crispy on the outside and fluffy on the inside;
• Potato Dauphinoise – good make ahead option, and also if you’re serving a group of people;
• Sweet Potato Stack – something a little different!
• Roasted Broccoli – this pairs really well with steak, plus you feel virtuous eating a load of broccoli with this rich buttery steak…
• Brown Sugar Glazed Carrots or Parmesan Roasted Green Beans
• Cauliflower Cheese – A British comfort food classic!
• Fresh garden salad or steamed greens with French Vinaigrette or Italian Dressing

And for a really simple option, just steam a load of veggies and baby potatoes, then douse in the garlic butter left in the skillet. Pretty darn amazing!!