Butchering

This class will focus on how to break down, butcher and preserve deer, elk, bear, fowl, fish, as well as wild foraged plants and mushrooms.

For most people in Montana, the focus will be on deer, elk and antelope.  The class will cover aging, skinning, quartering, muscle groups and total butchering and preservation of an entire animal for future use. Whole animal carcasses, quarters, and boned out animals will all be used.  

What is included with the class: all Butchering tools and packaging supplies including cutting boards, meat lugs, knives, grinders, stuffers, mixers, dehydrators, vacuum sealers, bags, freezer paper, and plastic wrap. Basic sausage spices and casings can also be supplied at an additional charge.

Price will vary: 

Full day rate: $1,200 for up to 8 hours