Hunters and community members from across the region gathered on Saturday for a hands-on Deer Processing Class hosted at Johnson’s Deer Processing & Taxidermy, located at 520 W Mountain View Road in Corryton. The class was led by Tyler Johnson, who provided a live demonstration and detailed instruction on how to properly and safely field dress a deer.

Participants learned valuable techniques as Tyler walked through each step of the process, explaining how to safely remove the internal organs, prevent contamination, and handle the carcass to ensure quality, safe meat. Tyler also emphasized best practices for knife safety, keeping the work area clean, and quickly chilling the meat to maintain freshness and prevent spoilage.

In addition to Tyler’s demonstration, Rick Roberts, Union County TWRA Officer, attended the event and shared his expertise with participants. Attendees had the opportunity to ask questions about proper tagging and documentation of harvested deer, the use of the TWRA On the Go app, and general hunting regulations. Officer Roberts also distributed copies of the Tennessee Fishing, Hunting, and Trapping Guide for participants to take home. His presence provided an excellent opportunity for hunters to learn directly from a trusted wildlife officer.

Another highlight of the class featured Brandon Webster and his skilled tracking dog, Copper, from Rack Rescue Tracking Service. Brandon explained how Copper tracks downed deer using a combination of scents—particularly the unique odor produced by the deer's interdigital glands, found between the hooves, as well as the scent of blood and hair. Brandon even brought a deer hoof to show participants exactly where the gland is located. His demonstration provided a fascinating look at how tracking dogs play an important role in reducing game loss and supporting ethical hunting.

Abigail Thomas, Union County Family and Consumer Sciences Agent with UT Extension, provided participants with educational handouts on safe venison preservation and food safety practices. These publications offered practical guidance on how to prepare, store, and preserve venison for long-term use.

“This class was a wonderful success,” said Thomas. “We had an outstanding turnout, great participation, and several knowledgeable partners who helped make this event possible. It’s rewarding to see hunters eager to learn about food safety and responsible harvesting.”

The Union County Extension Office would like to extend a special thank-you to Johnson’s Deer Processing & Taxidermy for hosting the event and to all those who attended and assisted during the class.

For those interested in learning more about food preservation or upcoming Extension programs, please contact Abigail Thomas, Union County Family and Consumer Sciences Agent, at 865-992-8038 or email athom237@utk.edu.