Whole Animal Butchery Training
Sheep • Goats • Deer • Alpacas
Learn the skills that normally take years in the trade.
Have you ever thought about processing your own livestock, improving your butchery skills, or becoming more self-reliant with your meat supply?
With over 30 years in the butchery trade, Mick the Mobile Butcher will show you exactly how to take an animal from paddock, to carcass, to cuts.
Whole Animal Butchery Training
Sheep • Goats • Deer • Alpacas
Learn how to take an animal from carcass to clean freezer-ready cuts using the same seam butchery techniques used in the trade.
This practical training is designed for farmers, hunters and families who want the skills to process their own animals and produce high-quality meat.
With over 30 years experience in the butchery trade, Mick the Mobile Butcher walks you step-by-step through the process used to break down animals into usable cuts
What You Will Learn
Inside this program you’ll learn how to:
✔ Prepare the carcass correctly
✔ Remove the hide safely
✔ Remove internal organs
✔ Break the carcass into leg, loin and forequarter
✔ Produce core retail cuts
✔ Bone the forequarter
✔ Create racks and cutlets from the loin
✔ Tunnel bone the leg
✔ Slash bone the leg into primals
✔ Tie roasts correctly using butcher’s twine
✔ Maintain sharp knives using an oil stone
These same principles apply to sheep, goats, deer and alpacas
Course Modules
Module 1 – Welcome &Safety
Welcome, Safety & Meat Regulations concerning meat produced on property.
Module 2 – Legging and Brisket Work
Preparing the carcass properly.
Module 3 – Hide Removal & Internal Organs Removal
Preparing the carcass properly for cold storage.
Module 4 – Breaking The Carcass Into 3 Primary Cuts
Dividing the carcass into leg, loin and forequarter.
Module 5 – Core Retail Cuts
Forequarter chops, loin chops and leg roasts.
Module 6 – Value Adding the Forequarter
Boning and rolling techniques.
Module 7 – Value Adding the Loin
Loin racks, cutlets and using the flap.
Module 8 – Boning the Leg
Tunnel boning and slash boning methods.
BONUS MATERIAL
🎁 Bonus #1 – Complete Cut-Up Workflow Guide
Take the guesswork out of butchering with a step-by-step workflow covering the entire process from carcass to freezer-ready meat.
You'll learn:
The correct order to break down the carcass
How to work efficiently
Following the natural seams
Preparing quality retail cuts
Reducing waste and improving yield
🎁 Bonus #2 – Knife Sharpening on an Oil Stone
A sharp knife is the most important tool in butchery.
In this bonus you'll learn:
Choosing the correct oil stone
Correct sharpening angles
Building a burr
Honing your edge
Keeping your knives razor sharp for longer
🎁 Bonus #3 – Tying Butcher's Twine
Learn how to tie professional butcher's knots for perfect roasts every time.
Includes:
Basic butcher's knot
Rolling and tying roasts
Consistent spacing
Keeping roasts firm during cooking
Professional presentation
Total Investment: $697.00 AUD
One payment. No ongoing subscriptions. Lifetime access to this training package.
Learn the skills to process your own livestock with confidence—from paddock to plate.
Covering Yorke Peninsula, Mid North and Lower Flinders Ranges of South Australia