Presented by: Carnivore Collective
This course provides a comprehensive introduction to the art of butchering wild game at home, equipping you with the essential skills to break down a deer with confidence.
Guided by Brent Ibrom from Carnivore Collective and My Slice of Life, alongside Chris Waters from The Huntsman, you’ll learn the step-by-step process of turning a whole animal into a variety of premium meat cuts.
From breaking the carcass into thirds to crafting restaurant-quality cuts like cutlets, roasts, rolled roasts, tomahawk steaks, stir-fry, and traditional steaks, this course is designed to take the mystery out of home butchering.
Whether you’re new to processing your own meat or looking to refine your technique, this module provides the knowledge and hands-on guidance to make the most of every harvest.
Forequarter – This includes the front legs (shoulders), neck, and brisket. It’s where you’ll get cuts like the shoulder roasts, neck roasts, and shanks.
Midsection (Saddle or Loin Section) – This includes the ribcage, backstraps, and tenderloins. It’s home to the prime cuts like backstrap steaks, tenderloins, and ribs.
Hindquarter – This consists of the back legs and rump. It provides larger muscle groups used for roasts, steaks, and mince, including the top round, bottom round, eye of round, and sirloin.
“I always wanted to process my own deer but never knew where to start. This course made it easy! Brent and Chris explain everything step by step—super practical and easy to follow.”
“This is exactly what I needed. No fluff, just a clear, hands-on guide to home butchering. Seeing Brent and Chris break down a deer in real time made all the difference!”
