Venison Butchery

What topics are covered by the course?

The basic tools needed
Knives and equipment - how to keep them in good condition
How to assess the quality of the culled carcass with regard to the end product
Demonstration of the basic cuts
Cut the carcass into main sections - legs, back, middle & fore-end
Variations on styles of cutting to take account of selling and marketing the meat
Adapt cutting to suit your market & discuss your previous problems with unsold meat
Butcher main parts of carcass, bone or divide into muscle groups
Learn to cut cutlets, steak and how to take the tender loin out
Bone out the fore-end to produce boneless braising & stewing venison
Suggestions for further processing.

Who should attend?

Farmers, chefs, food retailers and others interested in skinning and butchering venison.

What will I be able to do on completion?

Butcher and prepare the venison carcass with cuts ready for the table

How will I be assessed?

Experienced College tutor. Course limited to 4 and is very hands on.

Homestead Farm, Netherfield, Battle
TN33 9QL

Guide Price: 200

Delivery: Other
Category: Horticulture Agriculture & Animal Care »
Duration: 1 day
Qualification: College Certificate

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