Butchery Course; CH Closed 8am to 4pm

The course runs from 9 to usually 3ish depending on the amount of questions and dialogue during the day.
During this time we will cover info about  knives and how to sharpen them,
meat science where we talk about what happens when an animal dies and how that relates to rigor mortis and muscle toughness,
set ups for hanging and butchering,
skinning and gutting techniques,
and some basics of butchering.
During the lunch break and after the course people can get some hands on for knife sharpening and wrapping.
Each person gets a handout of some of the key elements of the course.
The cost of the course is $70 per person.
More info will be in our VFGPA Newsletter!