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Game Utilization
Field to Freezer Deer Processing and B&C Scoring
Registration Open   35 of 35 seats remaining
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LOCATION & SCHEDULE
Meeting on: Located at:
Start Time End Time
Forsyth High School Agriculture Classroom
178 Panther St
Forsyth, MO 65653
(417) 546-6382
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Additional Information: Instructed by:
Field to Table Deer Processing Are you interested in learning how to process your own harvested deer? If you are, this workshop is for you! Missouri Department of Conservation education staff members are partnering with the University of Missouri Extension to offer a deer processing workshop. Topics covered and demonstrated during the workshop: 1) Gutless method of skinning 2) Food safety to keep you harvested venison safe for consumption 3) The major muscle groups, common retail cuts and the preferred cooking method 4) Types of packaging and their advantages and disadvantages 5) Equipment needed and the demonstration of how to process * Ground product, solid muscle processing, Jerky, and summer sausage * Each participant will make and take-home summer sausage (beef) 6) Introduction to B&C trophy scoring Processing your own deer is a great way to ensure you enjoy your harvest while saving money! All the equipment that will be used to demonstrate the above products is non-commercial and available at many retailers. Lyle D Whittaker
Cancellation Policies:

You must cancel your registration before Tuesday, October 13, 2026.
Age Policy:

This event is open to all ages.