Learn how easy it is to fabricate you own deer while saving lots of money by doing it yourself. Chef Wutsch will demonstrate how to break down an entire carcass into primal cuts. He will identify each muscle and discuss how to match with the proper cooking method to achieve tasty tender venison dishes. Learn to get quality wholesome meat to your cutting board and into the pan. Chef Wutsch will discuss factors in the field that will determine taste and tenderness on the plate. You won’t be disappointed! (whole carcass)

Butchering Primal Cuts into Steaks, Chops, and Roasts. By Chef Albert Wutsch

Learn how to fabricate venison primal cuts into specific muscles, cutting them into steaks, chops, roasts, medallions, strips, stew meat and more. Learn to identify the muscles and properly match the best cooking method suited for each. Learn how to cut your butcher time literally in half, safe yourself money, and get quality meat at the cutting board. This is an eye opener for even the well-seasoned hunter.(half carcass)