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Artisan Meats: Humane Harvest

Class Number: FARM 10090141-1 - Artisan Meats: Humane Harvest
Offering Status: Open
Academic Level: Post_Secondary
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Course Description

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

  • Fall

Most NWTC classes are offered in 8-week sessions. Learn more about how our class schedule can help you succeed.

What will I learn?

  1. Outline the steps used in humanely slaughtering animals for food.
  2. Practice butchering techniques.
  3. Make sausage.
  4. Practice smoking meats.
  5. Estimate income from meat animals.

Class Details

Class Number:
FARM 10090141-1 - Artisan Meats: Humane Harvest
Location:
1301
Date:
-
Delivery:
In-Person
Term:
2025 Fall Session 2

Meetings Times

Dates Day(s) / Time Location
10/22/2025 - 12/17/2025 Wednesday
2:30 PM - 6:20 PM
Green Bay Campus Room LH104

* Cost displayed is based on in-state residency. Back to cost