Penn State Offering Deer Processing Workshops

Penn State’s deer processing workshops provide instructions for making various venison cuts. (Photo by Michael Pendley)

Penn State is now offering both online and in-person deer processing workshops. According to wtaj.com, the program, which teaches hunters how to process their own deer, benefits both new and experienced hunters while addressing a shortage of professional butchers.

The in-person class has combined the flexibility of online learning with hands-on practice. The courses are especially helpful for younger hunters who may not have received traditional training from family members.

Cathy Cutter, a professor and food safety extension specialist at Penn State, said with extended deer season regulations in place, Penn State identified an increased need among newer hunters.

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“We find a lot of younger hunters, maybe because they are not being trained or learning from their relatives and family. This is an opportunity for them to come in and learn how to do things really well,” Cutter said.

Those participating will get instruction on making various venison products such as bologna, jerky and other cuts. This advanced skill set also benefits veteran hunters.

“People who’ve been hunting for 50 years come to the course thinking, ‘oh, I won’t learn anything.’ And then they come up to me afterward to say, ‘thank you, I learned something,’” Cutter said.

To learn more about the course and information on how to sign up, visit the course website.