Game Processing

Game Processing: Field to Table
Before you can break down an animal, you have to know what you're looking at. This hands-on class with Luke Schultz starts with the fundamentals: in-field gear essentials and techniques, general skinning, quartering, and boning, understanding how connective tissue creates natural dividing lines, and how to get the best table yield from success in the the field. You'll practice cutting and boning technique on your own game quarters (optional) — so bring what you've got in the freezer or from this fall's hunt. If you don't have your own game, you will still get to practice the cuts. By the end, you'll see an animal as a roadmap instead of a red mass of muscle.

Advanced Game Processing: Know Your Cuts
For hunters ready to move past the basics. This class digs into technique and method — workspace setup, tool selection, and the hands-on judgment calls that separate a clean breakdown from a wasted one. Luke Schultz walks you through processing your own game quarters with an eye toward efficiency and getting the most usable meat off every cut. The class will include identification of prime cuts, roasts, and trim meat, as well as general approaches to grinding, sausage making, and other curing techniques. The course will include hands-on meat processing. We recommend bringing your own game quarters, but it's not necessary.