9:00am - 4:00pm
Class Size - Up to 25
Description: This hands-on moose meat processing workshop is designed to teach participants how to efficiently and respectfully break down a harvested moose from field to freezer. Through guided instruction and demonstration, participants will learn how to remove meat cleanly from the bone, including front shoulders, hind quarters, rib meat, backstrap, tenderloins, and neck meat. The workshop also covers cutting and packaging roasts, grinding your own meat, and best practices for maximizing yield and minimizing waste. Additional instruction includes making nutrient-rich bone broth and practical ways to utilize organs. By the end of the workshop, participants will gain the confidence and skills needed to process moose meat safely, ethically, and effectively at home.
Objective: to help participants understand the field-to-table process and develop the skills needed to responsibly process their own game meat, ensuring quality, safety, and full utilization from harvest to a delicious meal at home.
Note: This is part 2 of the moose hunting workshops. we are hopeful a moose will be harvested between workshop 1 & 2.
Workshop 1 is offered on January 17
The hunting team will conduct their hunts between January 30 - February 9th.