When I started Field to Table in 2019, I’ll be the first to admit I was out of my element. I didn’t know the difference between an eye of round or a flat iron, much less where they lived on the animal or the best way to cook them. Like most hunters, my involvement ended the moment I dropped my wild game off at the processor with the standard request: "Give me some roasts, some steaks, grind the rest, and make some sausage."
I completely overestimated how difficult and time-consuming it would be to process my own game. Back then, I never imagined I’d be dissecting an animal at a level just a few steps below a professional!
That transformation is thanks to the incredible mentorship of our Chef Team, and specifically, my friend Chef Albert Wutsch. Because of his guidance, I’ve joined hundreds of other hunters who have moved past the "drop-off" phase to learn how to butcher, process, and cook wild game like true professionals. It has officially become my favorite part of what we do at Outdoor Solutions and Field to Table.
To see why we hold him in such high regard, I encourage you to read this fantastic feature from CARNIVORE Magazine:Chef Albert Wutsch: A Hunter and an Artist
Processing your own game is about more than just the meat; it’s about the right technique and the right tools. We are proud to partner with Made With Meat, whose professional-grade processing equipment makes it possible for hunters like us to achieve those chef-level results in our own kitchens.
Enjoy the article and the legacy of a man who truly understands what it means to take a harvest from the field to the table.
