Deer and Lamb Butchery Workshop: From Field to Freezer (and Table!)

Deer and Lamb Butchery Workshop: From Field to Freezer (and Table!)

Curious about how to break down an animal into usable, marketable, or cook-ready cuts? Whether you're a hunter wanting to get more from your deer or a farmer looking to understand how to offer a variety of cuts to different buyers, this workshop is for you.

We’ll kick things off with a light supper, then move into a hands-on butchery demonstration using a lamb carcass—which closely mirrors the build of a deer. Throughout the evening, we’ll talk through both hunting and farm-based approaches to butchery.

Topics will include:

• Basic and advanced cutting techniques
• Cooking styles and best uses for different cuts
• Tips for pricing and marketing meat to different customers
• How to turn a whole animal into manageable, freezer-friendly portions

We’ll leave plenty of time for questions, discussion, and close-up viewing of the butchery process. Whether you are new to butchery or well experienced there will be something for everyone.

Paid in part by the American Lamb Board.

Host or Publisher Center for Environmental Farming Systems