The Art of Process
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.
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.
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.