From the moment an animal hits the ground, proper meat handling can make the difference between a freezer full of diverse and succulent cuts or a stack of ground meat.

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Join  a certified butcher to learn how to make the most of your meat—game or ranch purchased. In a commercial kitchen, we break down half an animal into the most used and sought-after cuts. These sessions are great for new hunters, as well as anyone looking to up their harvest quality and yield.

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WHAT YOU LEARN

• Steps in the first hours of a harvest to ensure best yields.

• Prime cuts and how to make the most of them.

• Neck, brisket, flank, shank—don't miss out on the goods.

• Organs? Tongue? Really?

• Sausage, charcuterie, jerky, and the art of preserving and curing meat.

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DATES

Coming soon.