Rating
4.8
Students
1,560
Lessons
10 lessons
Duration
3 weeks
About This Course
Field gralloch to freezer. Learn gralloch technique, transport, hanging and ageing, butchery cuts and safe hygiene practices for venison, boar and fowl.
What You'll Learn
Perform a safe, hygienic gralloch in the field
Transport game correctly to the larder
Hang and age venison to optimum condition
Break down a full carcass into prime cuts
Apply food hygiene standards to game meat
Syllabus
1
Field Hygiene & Gralloch
- Equipment required
- Gralloch technique step by step
- Identifying abnormalities
2
Hanging & Ageing
- Temperature and humidity
- How long to hang by species
- Recognising spoilage
3
Butchery & Storage
- Primal cuts by species
- Vacuum packing and freezing
- Food safety certification
Price
€69
Duration3 weeks
Lessons10
LevelBeginner
FormatOnline, self-paced
Certificate of completion included
Instructor
M
Marco Ferretti
Master Butcher & Chef
Marco Ferretti has worked with game meat for 25 years, training butchers and hunters across Italy and France. Consultant to three Michelin-starred restaurants on wild game menus.