Short Courses in Animal Science

Canadian Processed Meat Short Courses for Home Processors

1 day courses

class working with meatIntroductory Meat Cutting: Meat 110

This introductory hands-on course provides student with the opportunity to begin to acquire basic meat cutting skills through the breaking and fabricating of hogs and beef carcasses into custom cuts. Each session introduces participants to key meat cutting techniques used by butchers such as knife sharpening, breaking roast tying, and packaging.

Note: This introductory level course does not train you to be a butcher

5 Classes

Location: Olds College Meat Lab
Date: Watch for future dates
Time: 8:00 am – 5:00 pm
Fee: $500 + GST

Sausage Making for the Home Processor

This introductory hands-on course provides participants with the opportunity to learn how to safely produce at home ground and seasoned meat products from a variety of sources including wild game. The two day course demonstrates the use of basic recipes and processing techniques necessary to make a safe quality product for home consumption.

Note: This introductory level course does not train you to prepare meat products for public sale - personal consumption only

Location: Olds College Meat Lab
Date: Watch for future dates
Time: 8:00 am – 5:00 pm
Fee: $250 + GST

More Information

Contact Brad McLeod - 1800 661-6537 for more information