On Saturday, January 27th, the Antwerp Conservation Club held a free class on wild game meat processing and handling. Several members, along with a local business, were involved in pulling this together.
The evening started out with participants watching a deer processing video from the Ohio Division of Wildlife. The video was made by Outdoor Edge Knives. The video showed the entire process from field dressing to cutting the meat into final product. The video showed were the different cuts of meats come from and their different uses. Some cuts are best for steaks, others for roast, and others worked better for burger. The video was paused at different times so Steve and David could go into more depth on a specific topic and to answer attendees questions.
Steve DeVeau, Bill Boylan, Steve Jordan and David Bagley talked about different ways to cook the different cuts of meat. Each one showed off their culinary skills by making dishes. Some of the food available were a couple recipes of smoked ribs, two types pulled pork, summer sausage, snack sticks and two flavors of jerkey. Participants were able to sample all these amazing dishes.
I appreciate Kent Meeks and Payne Super Value, Steve and Jo DeVeau, Steve Jordan, David Bagley, Mark Rasey and Bill Boylan for all their time and support. The Antwerp Conservation Club is planning to bring you more instructional and training programs this year held at our facility. Please support our area businesses that help use bring you these programs. They are our neighbors, friends, and area employers.
—Gary Mabis,
President, Antwerp Conservation Clu
