Meat Science to Present Deer Processing Workshop in October

The U of M Meat Science Deer Processing Workshop on October 29, 2016 will focus on hands-on demonstrations of all aspects of venison processing, from field dressing deer, to carcass fabrication, further processing, food safety, and cookery methods. In addition to viewing live demonstrations, attendees will have the opportunity to participate first-hand in the fabrication of fresh venison products. The agenda includes:

Field Dressing - In-person demonstration with Dr. Ryan Cox and Tristan McNamara, U of M Meat Science

Proper Knife Maintenance and Sharpening - Dr. Ryan Cox

Carcass Fabrication - Hands-on experience for workshop participants, supervised by U of M Meat Science 

Sausage and Jerky - In-person demonstration with Dr. Ryan Cox and Tristan McNamara

Food Safety in the Field and Home - Carissa Nath, Agriculture Utilization Research Institute

Culinary Applications for Venison - A demonstration followed by product tasting with Scott Pampuch, District Executive Chef, U of M

The Deer Processing Workshop will be held in the Andrew Boss Laboratory of Meat Science (ABLMS) on the U of M St. Paul Campus. The registration fee of $175 per person includes lunch, workshop binder with all presented material, Minnesota Meat Science hat, refreshments throughout the workshop, and access to industry and academic professionals. Registration is limited to 24 participants. Register online by October 27, 2016 here: www.regonline.com/deerprocessing. For further information, please contact Dr. Ryan Cox (612-624-3063 or ryancox@umn.edu).