Artisan Meats: Humane Harvest
Course Number: 10090141
10-090-141 ARTISAN MEATS: HUMANE HARVEST... topics include humane butchering, carcass yields, sausage-making, smoking and packaging. Compare professional techniques to home-based skills. Review rules, regulations and sanitary practices. Determine produce mix, costs and income potential.
Course Typically Offered
Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.
- Outline the steps used in humanely slaughtering animals for food.
- Practice butchering techniques.
- Make sausage.
- Practice smoking meats.
- Estimate income from meat animals.