Carcass handling and butchery course

[Slimwich]

Hi, So I have had relatively limited experience with butchery, mostly just deer legs that a friend has given me after a successful stalk. and I always feel when prepping them that I am wasting a good bit of meat, or not cutting in the right areas for the best cuts.
I'm just wondering if anyone has went on the BASC Carcass handling and butchery course and think it's worth it?

 

[Tim.243]

Hi, So I have had relatively limited experience with butchery, mostly just deer legs that a friend has given me after a successful stalk. and I always feel when prepping them that I am wasting a good bit of meat, or not cutting in the right areas for the best cuts.
I'm just wondering if anyone has went on the BASC Carcass handling and butchery course and think it's worth it?

Just follow the muscle lines once you have skinned them, they are quite defined.

 

[The Singing Stalker]

I haven’t done the BASC course, but, have a look at any local course for butchery, sheep of pig, if they don’t do venison.
That are worth doing and you will learn a lot. The biggest problem is having enough deer to practice wheat you learnt and remembering it.
Luckily my next door neighbour used to be a butcher, so I have free access to him.

 

[Mike1979]

I did the course with Chris Brooks at DGVM at Chippenham Park and really enjoyed it. It wasn't through BASC but I know some of the BASC courses are run there from time to time.

 

[lochty]

Scott Rea project on YouTube

 

[wytonpjs]

I did the course with Chris Brooks at DGVM at Chippenham Park and really enjoyed it. It wasn't through BASC but I know some of the BASC courses are run there from time to time.

Chris and Dan Crockett used to do some good courses. Worth looking out of Deer Stalking UK FB page as Louis de Souta and others often advertise courses too.

As others have said, any butcher's course will greatly assist - I went and joined a commercial cutting room for their overnight prep of orders for the following day's delivery - I learnt an awful lot watching the Team of 6 butcher's work doing pigs, beef and several deer.



@Monarch Country Products have kindly linked some of Scott Rea's videos here. His books are great too! Try to pick-up the Merchant of Venison

 

[Cyres]

Look at the sticky at the top of this section. Simple!
The OP was a butcher and game dealer.
D

 

[urban]

I've done the BASC course and I've also done a session with Mike at Jelen (Deer experts in Hampshire UK for all training, consulting and deer control). Mike was more expensive but much more skilled than the BASC instructors.

 

[weblyish]

Hi, So I have had relatively limited experience with butchery, mostly just deer legs that a friend has given me after a successful stalk. and I always feel when prepping them that I am wasting a good bit of meat, or not cutting in the right areas for the best cuts.
I'm just wondering if anyone has went on the BASC Carcass handling and butchery course and think it's worth it?

You could do a lot worse than watching the Scott rea videos. Or the thread pinned on this forum.

A butchery course will be a help and there are some things you just need to see in person to make sense but realistically if your cuts are a bit messy or steaks misshapen it's all still good to eat and you learn as you go.

Do make sure you have a decent sharp boning knife - 5inch semi flex from Victorinox is under 30 and a steel and some idea how to work it.
Using your usual slightly blunt heavy home cooks knife sets you back before you start

 

[tozzybum]

Did my first Red with Buckbones at Melton Mowbray. He was a butcher at Sainsbury's and he stripped the right side whilst explaining how to.
Then I did the left under his instructions, great way to learn.
Did a carcass handling course with Ian F off here and learned sausage making at a college oop north .
But watching Scott Rhea do a carcass is amazing, his flying hands put my 10 thumbs to shame .
Every day is a school day

 

[Slimwich]

Thanks for all the great tips and ideas guys. Ill definitely look into the resources here and the videos you recommended before jumping on one of the courses. it's not like I need to be perfect at it.