Animal Processing

Course Information

18 and up.

This is a daily course, please bring your own food. Camping is available by request.

Join us for day of learning the entire process of bringing an animal from whole to breaking it down into its many useful parts. Learn to get over the confusion and fear of what to do, and learn to take part in the creation of your food from the most basic level. We will cover some basics of slaughtering and then focus on skinning, gutting, cleaning, basic at home butchering techniques, sausage making, jerky making, caring for your tools, as well as some basics on how to utilize the hide, bones, and sinew.  In this course the instructor will slaughter two goats and demonstrated techniques on one while students get hands on on the other.  This course will be taught by Hans Mayer who co instructs the Traditional Hunting Course here at Roots. He has been processing wild and farm raised animals since childhood.



Register Online!


Directions, Gear & Logistics

Logistical information about what to bring for your class, camping during overnight courses, directions and so forth can be found here.

Registration Forms

Online registrations are preferred, but registration by mail is accepted. Either proceed online above, or mail in the forms below with a check for the deposit.