Community Education   

Ever wondered how a whole deer becomes the venison on your table?

Join this class for an inside look at the complete field-to-table process as our culinary team demonstrates how a whole deer is professionally broken down, fabricated, trimmed, and prepared for cooking.

By the end of the class, participants should be able to:

• Identify the major primal and sub-primal cuts of venison produced during the breakdown of a whole deer.
• Explain the proper sequence for breaking down a whole deer from carcass to usable cuts.
• Recognize appropriate techniques for removing hide, separating muscles, trimming, and portioning venison.
• Distinguish between muscles and cuts best suited for grilling, roasting, braising, grinding, or other cooking applications.
• Discuss proper handling, sanitation, temperature control, packaging, and storage practices for harvested game.
• Identify opportunities to minimize waste through the appropriate utilization of trim, bones, organs, and other usable components.
• Discuss common challenges encountered during field-to-table processing and methods for maintaining product quality.
• Explain how professional culinary butchery principles can be applied to wild game.

Learning Outcomes:

• Identify major poultry cuts
• Fabricate a whole chicken into portions
• Prepare basic chicken stock
• Explain poultry handling and storage
• Demonstrate safe knife handling
• Prepare simple chicken dishes