The Livestock and Meat Commission (LMC) for Northern Ireland has delivered its latest Red Meat Skills Workshop, bringing together GCSE and A-Level Food Science teachers from across the region for a day of learning, collaboration, and creativity.
Hosted at Regent House School, Belfast, the one-day workshop blended food science, sustainability, and hands-on cookery, aiming to help educators build confidence and deepen their subject knowledge when using red meat in the classroom.
Lauren Patterson, head of marketing and communications at LMC NI, said: “By supporting teachers with practical resources and up-to-date insight, we can help them inspire young people to understand where their food comes from, how it’s produced, and how local, quality-assured beef and lamb can contribute to a balanced and sustainable diet.
“The feedback from this event has been extremely positive, and it’s encouraging to see such demand for continued collaboration between the education and agri-food sectors.”
Delivered in partnership with the British Nutrition Foundation, the session highlighted the role of the Northern Ireland Beef and Lamb Farm Quality Assurance Scheme in supporting sustainable farming across the region.
Participants explored the nutritional value of red meat, particularly its iron and other essential nutrients, before heading into the kitchen to prepare dishes such as Lamb Teriyaki Bao Buns, featuring marinated lamb steaks, crisp Asian slaw, and handmade bao buns, as well as beef and mushroom pastries.
Through this mix of theory and practice, teachers left the workshop with new resources, lesson ideas and an enthusiasm for helping students understand the role of red meat within a balanced, sustainable diet.
