Butchery Courses. It will also cover the legal guidelines for selling meat. Join us for a day of deer butchery and feasting at HGC Shepherds Barn in a remote location at the foot of the South Downs. !!! Professional butchers need to profit from their efforts, and that’s fine. Classes are free, but advance registration is required. It will also cover the legal guidelines for selling meat. The pot can be plastic or metal. Course Description . At Hōkūnui, Vince is charged with developing responsible and regenerative meat processing practices in order to produce local, healthy, sustainably raised meat for the Maui community.Vince is also the owner of Souki Stints, a residential painting business, and helps maintain the D.T. The UK's first and only Advanced Venison Butchery course hosted by Jelen Deer Services and Mike Robinson, Celebrity TV Game Chef. Carcass & Butchery; Aim. £75.00 PER PERSON PLUS YOU BUY THE CARCASE YOU WORK ON Phone 01332 810757 or e mail for details: PRE DSC1 RIFLE AWARENESS COURSE. You should bring your own bag lunch. He holds a B.A. . Baking. can be found HERE. It is ideal for beginner or novice stalkers wishing to improve their skills. As people want to know more about the food they eat, they are also becoming more interested in the preparation of their food, especially butchery. This improved model of our tried and tested unit fits any 50mm ball on a vehicle or ATV. Master the art of pork from nose to tail, with an intensive one-day butchery and cookery course at River Cottage. Questions? Ask questions of the master butcher or the Butcher Craft community. FALLOW DEER BUTCHERY WITH REPLICA HANDAXES A.J. Loin Steaks will cost £30 a kilo. Join us for a day in the woods celebrating wild venison. Thank you for your interest in booking a Butchery Class. This course is designed for chefs, keen cooks, hunters and small holders or anyone with an interest in butchery. A whole carcass with the hide removed will cost £6 a kilo. Below are the courses available for the rest of the year. Carcass Inspection and Butchery courses will be run in Sevenoaks in Kent during February and March. Carcass & Butchery; Aim. Can anyone recommend a deer butchery course in Buckinghamshire, Berkshire, Oxfordshire or Hertfordshire? BYO for a sit-down meal with the chef and classmates! Also, if available a small pot, 2 to 4 quart size. Next, participants will be taken through the slaughter process in detail, highlighting steps and regulatory compliance. This is a one day course which will provide the less experienced stalker with a sturdy foundation of knowledge. April 4th will focus on lamb and venison. Butchering knifes are long, usually thinner, kitchen type knifes. Just did my DSC1. Attend one or both days. A … Whole shoulder will cost £10 a kilo. April 4th (Lamb & Venison)April 5th (Pig). Discover how to butcher and prepare various cuts of meat under the expert guidance of our tutors. Training courses Due to the current outbreak of COVID 19 we are delivering courses to government guidelines making sure they are COVID safe. Owing to the layout of our sites where our classes are traditionally held we will likely be waiting until early next year to resume as we want to make sure all our guests and team will be 100 % safe before bringing our classes back. Prices. Start your career as a Retail Butcher with the nationally accredited Certificate III in Meat Processing (Retail Butchery). The aim of this course is to provide the knowledge and skills needed to undertake basic carcass and butchery of a deer carcass. SUNDAY APRIL 5TH— In 2016, Provisions won an ʻIlima award for Best New Restaurant on a Neighboring Island and was listed as a Best New Restaurant by Hawaii.com. At Provisions, Gary’s cooking was featured in over 40 publications in one year, including Vogue, The New York Times, The Los Angeles Times, The Food Network, HAWAIʻI Magazine and many more. Don't get me wrong, I'm no time served butcher but I can happily break down a carcass into the main cuts, bone out a haunch, cut steaks and cut a french rack / chops etc so I'm not looking for a course where folk haven't ever seen a whole deer carcass before. Many food programmes such as the Great British Menu and MasterChef feature wild foods such as rabbit and venison, and some of the cheaper cuts of meats … Deer Butchery Course. Skinning Your Deer the Right Way. Workshops are limited to 20 participants per class. Please fill out the form to the right to register. Sausages, Cubed or minced meat will cost £10 a kilo. SAIT’s new Butchery and Charcuterie Management program prepares students for Alberta's rapidly growing retail meat cutting and charcuterie trade in state-of-the art facilities. 2016-07-29T17:32:04+0000. In 2015, Gary joined the newly opened farm to table restaurant Hāna Ranch Provisions as Head Chef. Upcoming Events. It is ideal for beginner or novice stalkers wishing to improve their skills. Trimming sub-primal cuts and processing them into products such as steaks and hand tied roasts using traditional butchery techniques. in Anthropology from Sonoma State University.“I couldn’t be more excited and humbled by the opportunity to provide local meat to local people. . This is a very popular and highly regarded one day course giving the candidates the practical experience of handling a deer carcass to the required standard to enter the food chain. Haunch steaks will cost £18 a kilo. You will learn skills to get the most from the meat you raise, hunt or buy. We understand that many people would like to learn the basics of preparing meat. From sirloin roasts to coppa steaks, tenderloin to pressa come see why the most widely eaten animal protein in the world is more than just pork chops and bacon (not that there’s anything wrong with pork chops and bacon). Our practical Introduction to Butchery one-day course is led by two expert butchers and will provide an introduction to the art of butchery. This is a very hands on intense course. Physical difficulties. This course is essential for the real meat lover! Admission Requirements Admission and selection. Call Cameron McElroy, Hokunui Livestock Manager at 808-856-6781. Making the best use of your venison carcass and preparing it for the table. Starting with a skinned deer carcass you will learn about: The basic tools needed, knives and equipment and how to keep them in good condition. When deboning a deer be sure to follow the bone with your knife to be sure that you are removing all of the meat. In addition, a portion of the deer will utilized as canned venison. You will learn the art of seam butchery on either Fallow, Sika or Roe Deer. Whole fillet will cost £40 a kilo when available. Born and raised on Maui, Vince has a lifelong practice of subsistence hunting and a passion for processing game meat into a valuable food source for family and friends. Admission requirements. Depends what you're after but I asked my local farm shop / game dealer nicely and they let me spend an afternoon with one of their butchers to learn how to do more … Whole fillet will cost £40 a kilo when available. Cost $135.00. Just had a deer carcass for home butchery and skinning delivered by Ben and couldn't be happier. Although we will be focusing on venison butchery all the skills you learn on the day are transferable and the course … “Special Needs” catered for e.g. Butchery courses cost £155 per person including tea and coffee throughout the day, breakfast on arrival, lunch and a selection of your own butchered joints to take away. The deer butchery segment will focus on how a deer carcass can be treated like a sheep carcass. Christmas turkeys will be arriving soon, and we cannot have any cross contamination. Of course, no introduction to butchery course would be complete without some sausage making! Scheduled Butchery Courses 2019. It is ideal for beginner or novice stalkers wishing to improve their skills. A pair of cotton gloves, with a rubber coating on the palm side. A sharp butchering knife. Next Reviews . Due to COVID-19 we have suspended all classes for the time being. ButcherCraft: Butchery Course Online. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics. Really nice guys and set up. Starting with a skinned deer carcass you will learn about: The basic tools needed, knives and equipment and how to keep them in good condition. With its mix of legends and half-truths, the mystique surrounding deer hunting can bring a bit of confusion to deer processing. The deer butchery segment will focus on how a deer carcass can be treated like a sheep carcass. You will also learn to manage retail operations so you are ready to join this enduring industry. The aim of this guide is to provide a basic introduction to venison butchery covering the primal breakdown of a venison carcass. ... Carcass Prep, Butchery & Recipes . Attention All Hunters: Unfortunately we cannot take any wild game now, until December 24/20. Loin Steaks will cost £30 a kilo. Forums. In June 2018, Gary left Hāna Ranch as the Executive Chef and Director of Hospitality to craft his own food business, Sea Salt Maui. Read More… Next Scheduled: Sunday December 8, 2019. (Hunting knifes do not work well as a butchering knife.). Workshops are on April 4th & 5th, 9 am - 5 pm. Watch the course at your leisure. Butchering Deer – How To Butcher A Deer At Home Whitetail deer hunting produces outstanding memories in the field and it also provides excellent meat for our families to eat. 75 Well-Known Member. Note that once a carcass is skinned, it is no longer a “primary product” but becomes venison and is subject to different legislation with respect to processing and supply. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health and many other publications. maybe still does. I'm happy to host a venison butchery course near Newtyle if there's enough interest? . Course content will include basic carcass-handling, practical demonstration, course notes (possibly a DVD) and perhaps extra content based on individuals requirements . Carcass and Butchery Course Cheque made payable to BASC £ Please return form and cheque to Sporting Services Department, BASC, Marford Mill, Wrexham, LL12 0HL Courses are led by professional butchers who share traditional artisan methods and teach practical, hands-on skills for beginners to professionals. As with all our courses, you will leave with a generous amount of the meat that you have butchered. We also know that many butchers, chefs, and other professionals would like to brush up on their skills. Training days for groups or individuals on real carcases. Now to start the process of deer butchering, which is the most important time for bringing the meat to the table with the best flavor and texture possible. Menu. ***WARNING: Images of Deer Butchery below*** A properly harvested deer begins with good shot placement and field dressing the animal quickly. The aim of this course is to equip the candidate with the knowledge, understanding, skills and awareness required to undertake basic skills in home butchery of a deer carcass. We promise you the most delicious, melt-in-the-mouth meat that you will have ever tasted, all prepared by your own fair hands. Today at 1:21 PM #2 Mike Robinson used to do one - Yattendon way. As with all the butchery courses other than beef, you will work on our own carcass, overseen by our highly experienced butcher. Thinking about this more - the above also applies to butchery (the cutting up of the meat - which is a separate lesson from the dressing of the carcass). This is a one day course which will provide the less experienced stalker with a sturdy foundation of knowledge. And of course, there’ll be plenty of pork to taste. SUNDAY APRIL 5TH— Pig Butchery . How to Butcher A Deer. Bryan Mayer has been at the forefront of the national craft butchery movement and has trained farmers, chefs and butchers all over the U.S. With this trade qualification, you will master the art of breaking down carcass meat, cutting and trimming smaller cuts and fine artisan techniques. Carcass handling and butchery courses. Whole haunches will cost £14 a kilo. Cost: £125.00 per person. The second session of the day will focus on butchery techniques, maximizing the profitability of the animals and tasting various parts from the sheep and deer carcasses. Price: $129 BUY NOW: The deer is down and the pictures are taken. One of the series of butchery courses is Venison Butchery. We will be in touch about your dropped off deer when we re-open. We cover a full range of butchery options for the carcass and you will be taken through the various techniques to reduce the carcass into recognisable cuts and joints. Carcass & Butchery; Aim. Once you know the best way to butcher a deer, you can do it quickly, often finishing the major steps in less than half an hour. The aim of this course is to provide the knowledge and skills needed to undertake basic carcass and butchery of a deer carcass. Following breakfast you will begin the butchery of the main carcass where, as with the Full Day Course, we will discuss the options available for each part of the carcass whilst also discussing the relation of various parts of other animals to help gain an overall idea of general butchery anatomy. Filter Clear. April 5th will focus on pork butchery only. During this 100% practical hands-on course we will address and overcome the major concerns and questions faced when skinning and butchering a deer carcass, as well as preparing and cooking the product. Thanks Tom . When not in the kitchen, Gary enjoys spending time with this wife Audra and their daughter Isley, lounging at the beach, or playing basketball. Since his time on Maui, Gary has worked in the award-winning kitchens of Capsiche, Kaʻana Kitchen and Joe’s Nuevo Latino and has built lasting relationships with Maui’s local farmers, fisherman, and ranchers. Colin and Alan (From Huttons of Knaresborough) will demonstrate the skills involved in butchering a deer from the whole gutted carcass into the main joints and cuts. Check back for details about when the units will be operational. 13 upcoming courses. The deer butchery segment will focus on how a deer carcass can be treated like a sheep carcass. The butchery and charcuterie courses at Empire Farm are organised by master butcher David Coldman. Located between Canterbury and Ashford, join us at our ancient woodland camp on the beautiful Kent Downs for this 1 day deer preparation and butchery course and learn how to skin and butcher a deer. […] I don't think I'll be doing this at home again so the student must provide a kitchen with the minumum counterspace and a pre-determined list of equipment. Subject Clear. The course will finish with the process of producing the recognised cuts and joints found on a butchers block and … Haunch steaks will cost £18 a kilo. Butchery. Next years dates swill be announced before the start of 2019. VISIT BUTCHER CRAFT. OUR UPDATED TYPE BALL HITCH MOUNTED HOIST. Deer Butchery This hands on practical course will teach you how to gralloch and butcher a deer carcass, prepare meat for sale and add value through sausage making etc. Attendees will be guided in detail through the butchery process, ensuring they achieve the best possible meat retention rate. Deer Butchery This hands-on practical course will teach you how to gralloch and butcher a deer carcass, prepare meat for sale and add value through sausage making etc. Classes and Demonstration. As part of the Experimental Archaeology masters course students have the opportunity to skin and butcher the carcass of a Roe Deer (Capreolus capreolus) using stone tools.Here are some images of the process – a full description of the butchery (including videos!) Giuseppe Vitolo. The demand for quality on-going training in carcass management and butchery, with preparing and cooking being added to the course makes this one of the most useful training experiences you can have. This is a one day course which will provide the less experienced stalker with a sturdy foundation of knowledge. Using the whole animal from nose to tail and showing you how to reduce waste getting the most from the animal, we will talk through multiple ways of preparing each cut, stocks and sauces and the best ways to store your meat . Log in, 11640 Buffington Rd. Proper care of the meat of an animal you’ve taken means field-dressing the animal and/or quartering the carcass, then cleaning the meat and… Read More >>> Acorns: A Favorite Fall Food Source. A basic knowledge of the terminology & skills involved is crucial to get the most from the meat you raise or buy. Winter 2021 start: applications are accepted March 30, 2020, to Dec. 1, 2020 Fall 2021 start: applications are open Oct. 7, 2020, until the program start date but are subject to change. We offer two tracks to cater to complete novices and more advanced meat cutters. During this full day course you will be able to get hands on experience skinning, cutting, jointing, deboning etc. The aim of this course is to provide the knowledge and skills needed to undertake basic carcass and butchery of a deer carcass. This is an advanced workshop designed for people with experience in slaughter and butcheringwho are interested in advanced techniques of butchery and carcass utilization. Vince heads up the Meat Processing team at Hōkūnui. In this day-long session, participants will learn the basics of on-farm processing through the use of a Mobile Slaughter Unit (MSU), followed by butchery demonstrations. Whilst most now agree that it fulfilled a role as a heavy duty butchery tool there is still considerable debate concerning the significance of its distinctive morphology and, in particular, the … Course Description. All aspects of DSC L2 Performance Criteria covered. Iʻm thrilled to be a part of the Hōkūnui team, playing a key part in helping the company reach its ultimate goal of becoming an off-grid regenerative farming community.”, How to maximize the profitability of an animal from nose to tail, Cooking techniques for lamb, venison and beef. Our Manufactured Or Recommended Range; Smithfield (made in Sheffield) Range ; Larder Hygiene Equipment; Stalking Accessories; Courses; Books; DVD; Contact; Search; OTHER ITEMS; Carcase Handling Systems. He is currently Director of Product for Hawaii Meats (formerly Kunoa Cattle Company) on ‘Oahu, and is a member of the Butcher’s Guild and Team USA, competing in World Butcher’s Challenge in Sacramento, CA in 2020. PRE DSC1 RIFLE AWARENESS COURSE Aimed at new rifle shooters wishing to go on and … Deer feeding on grasses, grains, or acorns are likely to have fat similar to that of grass-fed beef and will be pleasant. The aim of this course is to provide the knowledge and skills needed to undertake basic carcass and butchery of a deer carcass. You will make your own venison burgers to take home with you. A drag bag or a small tarp lets you wrap the deer to drag it out. Culling & Gralloching. Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things pork. Hokunui has received a USDA LFPP grant for a Mobile Slaughter Unit (MSU) and Cut & Wrap Unit in order to support the economic viability of local ranchers and farmers and to meet the market demand for locally grown and processed meat. It is an ideal course aimed at the beginner or novice stalker to improve butchery skills. This hands on course will teach you the key skills you need to make the very best of your deer carcass, right down to the cooking of your prime product. Mithen2 ABSTRACT The Acheulean handaxe has been described by Wymer (1982) as the enigma of the Lower Palaeolithic. Thanks Tom. This is a one day course which will provide the novice or less experienced stalker with a sound foundation of knowledge. A clean food grade five gallon bucket will also work. Machin, R. Hosfield and S.J. Working in a small group, you’ll be introduced to the basic principles of butchering a pig and learn to make your own sausages, air-dried ham, brawn, bacon, chorizo and pâté. Jelen PWS has responded to your needs by designing a Venison Butchery Course that surpasses all other training courses of its kind. The Enthusiast Basic Butchery Track Brewing and drinks. The Butcher’s terminology can be daunting though and not many people have actually seen a carcass … On our course, you’ll learn how to source and butcher a deer to create a range of delicious products and dishes. Each participant should bring a sharp fixed-blade knife or heavy folding knife with a lock blade. Deer bones and fat can have a rancid flavor to them, so the best way to process a deer is to completely remove the muscles off of the deer carcass, and then trim those muscles of any remaining fat and silver skin. You will take home hand made sausages and stewing steak and have the opportunity to purchase more […] Classes will be taught by Bryan Mayer, and Chef Gary Johnson will cook up some lamb, venison and pork. What's new. The carcass handling is followed by butchery of the carcasses. This is a one day course which will provide the less experienced stalker with a sturdy foundation of knowledge. Cool the meat as soon and as fast as possible. Learn at your pace and become a proficient foodie. Because the venison will taste so much sweeter. With this course you can immerse yourself in the practical aspects of venison butchery from carcass skinning, breakdown, processing and cookery. New posts Search forums. Please note: We will be closed Thursday December 24 until Wednesday December 30th. Early in his career, he co-developed Fleisher's renowned butcher training program, training a new generation of butchers and chefs focusing on sourcing, humane slaughter, and whole carcass utilization. Hi All, Can anyone recommend a deer butchery course in Buckinghamshire, Berkshire, Oxfordshire or Hertfordshire? There will be access to a microwave and stove if items need to be heated. Taught by Master Butcher Dave Lang. Date July 12th 2015. You can also lay the deer on this to keep dirt and debris away from the carcass while you work. All our butchery courses take place in our purpose-built teaching room at the Garlic Wood Butchery near Partridge Green, West Sussex. September 15th – full carcass prep & butchery course – includes venison to take home; November 10th – full carcass prep & butchery course – includes venison to take home Deer eating scrub brush and such should be avoided. A minimum of 35 Alberta high school credits with at least 50% in the following courses or their equivalents: Fat you find inside the carcass and surrounding the liver is called suet. Venison Butchery, Processing & Cookery. Time 10am-1 pm . Whole haunches will cost £14 a kilo. A basic knowledge of the terminology & skills involved is crucial to get the most from the meat you raise or buy. Join us in our private From £180.00. If interested parties want to PM me direct I can gauge demand and get something set up. Thanks. and learn the tips and tricks of an experienced butcher. Subject to the government guidance, local lockdowns and National Lockdowns we may have to postpone some courses in the future at short notice. Easy handling by one person … This class is funded by a grant from the USDA Local Food Promotion Program (LFPP). Overcome the BIG challenges in gralloching, inspecting and processing deer carcasses with this 100% hands-on course. A whole carcass with the hide removed will cost £6 a kilo. We think we’ve succeeded. Every chef, keen cook and small holder is interested in butchery. Bespoke 1:1 Training. It is ideal for beginner or novice stalkers wishing to improve their skills. Butchery Cutting Tools. Sausages, Cubed or minced meat will cost £10 a kilo. who are interested in advanced techniques of butchery and carcass utilization. The Butcher’s terminology can be daunting though and not many people have actually seen a carcass broken down into its various cuts. Every keen cook and small holder is interested in butchery. One of the series of butchery courses is Venison Butchery. The second session of the day will focus on butchery techniques, maximizing the profitability of the animals and tasting various parts from the sheep and deer carcasses. These deer are likely to have little fat, and what they do have will not taste good. This course can be further enhanced by production of lamb burgers if requested (please contact us for details). Deer stalkers are being invited to take part in specialist courses run by the British Association for Shooting and Conservation (BASC). . He has provided training and consultation for The James Beard Foundation, American Grassfed Association, The American Lamb Board, The Farm Cooking School Wyebrook Farm, Niman Ranch, Applegate, Stone Barns Center for Food and Agriculture, and many others. Gary’s penchant for local organically grown produce, and thoughtfully sourced meat and seafood come alive in every menu he creates. Rewatch sections to make sure you understand everything. This specialised course shows you how to become a top class deer stalker, and will help you reach a standard that you never thought possible. Lunch Included . Hang the meat for the appropriate amount of time, at the proper temperature. As with all the butchery courses other than beef, you will work on our own carcass, overseen by our highly experienced butcher. Whole shoulder will cost £10 a kilo. Master the art of pork from nose to tail, with an intensive one-day butchery and cookery course at River Cottage. Learn how to breakdown a carcass Under our guidance you will tackle your half pig. If you do a fast field dressing, this also helps keep dirt and debris out of the carcass. Woodsboro, MD 21798. Fleming Arboretum. A whole deer in a day course - learn butchery and cookery skills on this training course in the Hampshire South Downs. Learn all the hints, tips and skills of butchery that will enable you to negotiate a carcass with confidence. The day will start with a brief tour of the MSU along with a description of the slaughter process as it pertains to an MSU, pros and cons of using it on the farm and how this can impact our ranchers. Live Animal & Capture Training Live capture is an extremely rare and valuable skill which few companies have the experience and know-how to teach effectively. During our field butchery lesson we will break down our carcass into primal cuts and use seam butchery to further process the deer. You can butcher a deer at home and know that you wasted nothing, plus you'll save money. In this course, students will learn the basics of beef butchery. Release your inner woodsman or woman with venison butchery and cookery course. Learn specialized skills in meat cutting and charcuterie, along with customer service and business management for a career as a butcher or meat inspector. The Butcher’s terminology can be daunting though and not many people have actually seen a carcass broken down into its various cuts. Organic tanned deer skins from £60 Why be your own butcher? This is a very in depth, hands on experience which will not only teach you how to make the most out of an entire carcass, but also help fill your freezer for months to come. Online butchery skills courses for beginners and seasoned professionals. You will take home hand made sausages and stewing steak and have the opportunity to purchase more venison at the end of the day. After a successful hunt, it is important that we take care of the animal and process it in a timely manner. Subject STARTING IN PRICE . Organic tanned deer skins from £60 Working in a small group, you’ll be introduced to the basic principles of butchering a pig and learn to make your own sausages, air-dried ham, brawn, bacon, chorizo and pâté. Cooking School for an in-depth discussion, demo, and tasting, all. 2 Mike Robinson used to do one - Yattendon way used to do -. Treated like a sheep carcass by two expert butchers and will provide the knowledge and skills to! … master the art of pork to taste be sure that you butchered. The hide removed will cost £40 a kilo West Sussex cost £10 a.... The Garlic Wood butchery near Partridge Green, West Sussex inside the carcass butchery. Or Hertfordshire master butcher David Coldman lets you wrap the deer Lower.... Canned venison this 100 % hands-on course - 5 PM read More… next Scheduled: sunday December 8 2019! To 4 quart size knowledge and skills needed to undertake basic carcass and surrounding the liver is suet... 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