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 RESOURCES

Students also receive:

• Equipment supplier list
• Workflow guide for processing carcass into cuts (applys to sheep, goats, deer & alpacs)

• Knife sharpening with an oil stone

• How to use and tie butchers twine

TRAINING INVESTMENT

Training Investment: $697.00

A practical step-by-step butchery training showing you how to take an animal from carcass to clean freezer-ready cuts

Why Choose Mick

Why Learn From Me?

I started my butchery trade at 16 years old and have spent more than 30 years working in the industry.

From mobile on-farm processing to producing quality cuts for families and farmers, I’ve learned what works in the real world.

This training shares the exact methods I use to take an animal from carcass to clean freezer-ready cuts