Safe and Effective Whitetail Processing


Course number : 47-008-404    Section Number : 0001

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In this course you will learn the fundamentals of safe and effective whitetail processing, including proper handling, food safety, basic butchering principles, meat packaging, and storage techniques. Participants will gain the knowledge needed to safely process venison and maximize meat quality while minimizing waste, along with proper disposal of waste.
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Class Details

1 Session(s)
Weekly - Wed

Location
Building 400 - College Connection Center

Instructor
Heather Burkholder 

CEUs : 0.1

Cost:  $80.00

Registration Closes On
Wednesday, October 7, 2026 @ 11:59 PM

Schedule Information

Date(s) Class Days Times Location Instructor(s) Instructional Method
10/7/2026 - 10/7/2026 Weekly - Wed 05:00 PM - 08:00 PM Fennimore, Building 400 - College Connection Center  Map, Room: Room 430 Heather Burkholder  Face to Face