This one-day course provides an overview of how to obtain, transport, and prepare a large carcass for butchering, as well as interactive demonstrations of selecting the cuts to prioritize, breaking down the carcass and making the cuts, processing the meat, and packaging it for storage.

Participants will learn about proper sterilization of the equipment and area, maintaining health and safety standards, maximizing the harvested meat, and proper disposal of the remains.

This course is usually taught with the use of a hog carcass, but the skills and knowledge are transferable to cow, deer, and similar stock animals.