The One Day Butcher Course:This course isan in-depth, intensive butchery course focused on one animal proteinin one day. This gives members a chance to look at butcheryin different waysfor menu enhancement, increasingprofitability by creating anin house butcheringprogramalong witha well- rounded staff! After completion you will receive a certificate of completion which carries 8 ACF continuing education points.
Topics covered: Methods of Butchering, Safe Handling, Safe Storage, and Whole Animal Utilization
SPRING 2015 Professional Butcher Course:This course is an in-depth,intensive butchery coursefocusedon beef, lamb,veal,pork, poultry and fresh sausage making. This gives members a more in-depth look at butcheryfor menu enhancement, increasing profitability’s andfull product utilization,by having in house butchering program and a well- rounded staff! After completion you will receive a certificate of completion whichcarries 64ACF continuing education points.
This course will be offered in two formats. Five day intensive (Monday – Friday), and Five Sundays. Current enrollment has begun for our next Spring Course.
Pricing: Please inquire with RMIM Director Jason Nauertjason@rockymountaininstituteofmeat.com
You will receive:Butchers Kit(Boning Knife, Breaking Knife, Steel, Cleaver and Case), Reading Materials, Hat, Patch and Certificate of completion
SPRING 2015 Dates:March 29th, April 12th, 19th, 29th, and May 3rd
Location: Project Angel Heart 4950 Washington Street, Denver, CO 80216
7 day field course: This course will give you the well-rounded educational experience you are seeking. The program is centered around the life cycle of pasture-raised animals, from birth to the finished product. You will learn the full scope of pasture-raised chickens, hogs, sheep, goats and cows. Following breakfast, you will attend lectures on the ins and outs of farming and the benefits of pasture-raised animals to your health, community and ecosystem. After lecture, you will be fully immersed with the animals in the field. You will get the hands-on experience feeding, moving and caring for the animals. After lunch, we begin our field harvest and processing class. Jason teaches you humane animal harvesting and how to do it safely. You will be hands on, side by side with Jason from the beginning to end. He will teach you how to bleed, hang, skin, and evisceration. From this point you will learn whole animal breakdown, safe storage, optimal animal utilization andcooking methods. The day ends with ameal fit for butchers.The animals you harvest will be the meats you eat!
Pricing: Please inquire with RMIM Director Jason Nauertjason@rockymountaininstituteofmeat.com
The field course cost will cover: Knife kit, jacket patch, hat and all reading materials (shirts and other productscan be purchased through the web site). We recommend you bring farm-friendly clothing, boots and rain gear:Weather in Colorado can change without warning. All wavers and lodging agreements will be signed when youarrive at the farm. Tuition is due 10 days prior to class unless other payment arrangements have been made.
