Deer Processing Class

Deer Processing Class

From Field to Freezer — Do It Yourself, the Right Way

Saturday, January 31st, Mason-Dixon BBQ – Greencastle, PA 10a-2p

Ever wanted to know how to turn a whole deer into clean, perfectly packaged cuts of meat? This hands-on class will show you exactly how to process your own deer — saving money, improving meat quality, and giving you full control from harvest to freezer.

What You’ll Learn from the Pros at Locust Hill Custom Butcher Shop:

✔️ How to break down a whole deer

✔️ Skinning & quartering techniques

✔️ Proper trimming for clean, great-tasting meat

✔️ Identifying roasts, steaks & grind

✔️ Packaging for freezer storage

✔️ Tips for maximizing yield & minimizing waste

Bonus:

We’ll also cover sausage & burger blending, plus pro tips on how to make your venison taste incredible - class also includes Smoking & Grilling Venison with demonstrations, recipes, and samples.

Whether you’re a first-time hunter or a seasoned deer slayer, this class will make you faster, cleaner, and more confident at the processing table.