About Course
Learn the fundamentals of professional deer processing from field to freezer. This course covers proper deer intake procedures, tagging requirements, skinning, cape handling, deboning techniques, venison cuts, packaging, and customer communication. You’ll also gain insight into managing efficient processing operations, facility and equipment considerations, regulatory requirements, and best practices for handling venison in a commercial processing environment. Whether you’re new to deer processing or looking to improve your operation, this course provides the knowledge needed to deliver a safe, high-quality product.
Course Content
Deer Processing 1 – Module 1
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Deer Processing 1 – Module 1
25:45 -
Deer Processing 1 Module 1 Quiz
Deer Processing 1 – Module 2
Deer Processing 2 – Module 1
Deer Processing 2 – Module 2
Student Ratings & Reviews
It was ok. I would have liked to have seen them go a little more in depth on the cuts of meat, different ways to skin a deer, and more hands on instead of just standing there talking about what they do at that particular processor.
Enjoyed the overview of deer processing and Ely's amazing setup. I am still left wondering how he got started either by formal training or self taught compared to a new comer wanting to get started. What are some scenarios or training to gain the confidence and investment to start something like this.
This was a good introductory to commerical processing of venison.
Very informative course. Great info for existing processors or those looking to start up a new business.