🥩
Butcher Bud
· Academy ·
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40+ Professional Courses
Earn Your Diploma
Butchering · Wild Game · Knives · Farming · Curing
Real Lessons. Real Tests. Real Credentials.
All-Access for $8/week
Join the Hall of Graduates
40+ Professional Courses
Earn Your Diploma
Butchering · Wild Game · Knives · Farming · Curing
Real Lessons. Real Tests. Real Credentials.
All-Access for $8/week
Join the Hall of Graduates
🎓 Butcher Bud

Master
The Craft.

Professional courses in butchering, wild game processing, knife skills, livestock, curing & more. Complete lessons, pass tests, ace the final exam — earn a diploma and your place in the Hall of Graduates.

40+
Courses
6
Disciplines
$8
Per Week
∞
Diplomas
Start for $8/week → Browse Courses
The Process

From Beginner to Certified

Every course follows the same proven path — no shortcuts, no fluff.

01
📖
Lessons
Work through structured video and written lessons at your own pace. Each module builds on the last.
Self-Paced
02
📝
Module Tests
Pass a graded quiz at the end of each module. Tests reinforce the material and track your progress.
Graded
03
🎯
Final Exam
Prove your mastery with a comprehensive final exam covering everything in the course. Must score 70%+.
Must Pass
04
🎓
Diploma + GPA
Earn a Butcher Bud diploma, a calculated GPA, and a permanent spot in the Hall of Graduates.
Verified
Your Credential

A Diploma
Worth Earning

Every diploma is tied to your account, timestamped, and listed publicly in the Hall of Graduates. Your GPA reflects every course you've completed — so the more you learn, the stronger your record.

GPA is calculated on a 4.0 scale based on your final exam scores across all completed courses. A 90%+ final earns a 4.0 in that course. Below 70% and you'll need to retake the exam.

🥩
Butcher Bud
This certifies that
Jake T. Morrison
Has successfully completed
Professional Deer Processing
GPA: 3.8 / 4.0
March 2025  ·  Butcher Bud
Simple Pricing

One Decision.
Easy Math.

We made the math obvious on purpose. One course costs $28. Everything costs $8/week.

Individual Course
$28 / course
Buy one course, keep it forever. No subscription needed.
  • Full course access (lessons + tests)
  • Final exam included
  • Official diploma upon passing
  • Listed in Hall of Graduates
  • Access to all other courses
  • New courses as they release
  • All-Access member pricing
Browse Courses
All-Access Weekly
$8 / week
Every course. Every diploma. One low weekly charge to your card.
  • All 40+ courses — unlimited access
  • All lessons, tests & final exams
  • Every diploma you earn
  • Hall of Graduates profile
  • New courses added automatically
  • Cancel anytime
Start All-Access →
⚠️ If your card fails or you cancel, your account cannot return to All-Access pricing. Future courses must be purchased individually at $28 each.
The math
1 course individually$28
3 courses individually$84
10 courses individually$280
ALL 40+ courses (All-Access)$8/wk
Course Bundle — 5 Pack
$98 one-time
Pick any 5 courses. Pay once. Own them forever. No recurring charge.
  • 5 courses of your choice
  • Full lessons + tests + exams
  • All 5 diplomas upon passing
  • Hall of Graduates profile
  • Access to remaining courses
  • New courses as they release
Choose Your 5
Save $42 vs buying individually  ·  $19.58/course
The Curriculum

40+ Courses Across
6 Disciplines

Every course built around real-world skills — the kind that actually get used.

📥 Free Resources — No Account Required
Beef Breakdown The Butcher's Brief The Preview Hog Butchery The Butcher's Brief The Preview Academy One-Pager
🥩
Butchering
Whole Beef Breakdown
Primals, sub-primals, seam butchery, and retail cuts — start to finish on a full carcass.
8 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐷
Butchering
Whole Hog Butchering
From hanging carcass to pork chops, roasts, and belly. Includes lard rendering.
9 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐑
Butchering
Lamb & Goat Butchering
Full breakdown of small ruminants for retail and home processing.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🥩
Butchering
Dry Aging Beef at Home
Setup, humidity control, timing, trimming, and when to toss. Full dry-age process.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🍔
Butchering
Custom Burger Blends
Ratios, cuts, fat percentages, and grinding technique for restaurant-quality ground beef.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Field Dressing a Deer
From the moment the trigger is pulled — field dressing, skinning, quartering, cooling.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Full Venison Processing
Breaking down a deer at home: steaks, roasts, ground venison, sausage, and jerky.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐗
Wild Game
Wild Boar Processing
Hog hunting harvest to table — including tusk removal, skinning, and cuts.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦃
Wild Game
Turkey & Waterfowl Processing
Plucking vs skinning, aging birds, and breaking them down for the table.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🔪
Knives & Tools
Knife Sharpening Mastery
Whetstones, steels, strops, and edge geometry. Get razor-sharp results every time.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🗡️
Knives & Tools
Butcher Knife Guide
Breaking knives vs boning knives vs slicers — what to use when and why it matters.
4 Lessons2 TestsFinal Exam
🎓 Diploma
⚙️
Knives & Tools
Home Butcher Station Setup
Block choice, saw types, grinders, stuffers — how to set up a serious home operation.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Buying a Beef Share
How to find farms, negotiate pricing, understand cuts, and freeze your whole or half cow.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Raising Cattle for Beef
Breed selection, pasture management, finishing, and working with a processor.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐖
Livestock & Farming
Raising Pigs for Meat
From piglet to pork — breeds, feed, pasture, and harvest planning at home scale.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🐂
Livestock & Farming
Livestock Auction Basics
How to bid, read livestock grades, know market prices, and avoid rookie mistakes.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🥓
Curing & Smoking
Homemade Bacon from Scratch
Dry cure vs wet cure, smoke temps, and slicing. Make better bacon than the store.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🌭
Curing & Smoking
Homemade Sausage & Brats
Grind ratios, casings, fat content, seasoning, smoking, and food safety basics.
6 Lessons3 TestsFinal Exam
🎓 Diploma
🥩
Curing & Smoking
Beef Jerky — Dehydrator & Smoker
Cut selection, marinades, dry rubs, dehydrating vs smoking, and shelf life.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🧄
Curing & Smoking
Charcuterie Fundamentals
Salami, coppa, and bresaola — old world curing for the modern homesteader.
8 Lessons3 TestsFinal Exam
🎓 Diploma
📦
Meat Business
Start a Meat CSA Box
Pricing, fulfillment, customer acquisition, and USDA compliance for a subscription box.
7 Lessons3 TestsFinal Exam
🎓 Diploma
🏪
Meat Business
Sell Direct from Your Farm
USDA labeling, state exemptions, pricing strategy, and building a customer list.
6 Lessons2 TestsFinal Exam
🎓 Diploma
💰
Meat Business
Pricing a Beef Share
Cost per pound math, processing fees, hanging weight vs take-home weight. Price it right.
4 Lessons2 TestsFinal Exam
🎓 Diploma
Hall of Graduates

People Who Did the Work

Every graduate listed here passed their exams and earned it. Your name could be here.

JM
Jake Morrison
📍 Bozeman, MT
Venison Processing Field Dressing Wild Boar
GPA 3.9 3 Diplomas
SR
Sara Reyes
📍 Amarillo, TX
Whole Beef Breakdown Dry Aging
GPA 4.0 2 Diplomas
TK
Tom Kessler
📍 Nashville, TN
Homemade Bacon Sausage & Brats Charcuterie Beef Jerky
GPA 3.6 4 Diplomas
AB
Amanda Burke
📍 Wichita, KS
Raising Cattle Beef Share Pricing Sell Direct
GPA 3.8 3 Diplomas
DH
Derek Holt
📍 Helena, MT
Knife Sharpening Butcher Knife Guide
GPA 4.0 2 Diplomas
LW
Lisa Whitmore
📍 Lexington, KY
Whole Hog Raising Pigs Meat CSA
GPA 3.5 3 Diplomas
🎓
Your Name
Could Be Here
Questions

Answered

What happens if I cancel my subscription? ▼
If you cancel or your card doesn't go through, your All-Access ends immediately. Any diplomas you've already earned are yours to keep. However, that account cannot re-subscribe at the All-Access rate — you would need to purchase any future courses individually at $28 each. This policy exists to protect the value of the subscription for members who stay.
How is GPA calculated? ▼
Your GPA is calculated on a 4.0 scale using your final exam scores. A 90–100% earns a 4.0 for that course. 80–89% earns a 3.0. 70–79% earns a 2.0. Below 70% means you need to retake the final exam — no diploma until you pass. Your cumulative GPA is the average across all completed courses and shows on your graduate profile.
Are diplomas official or just for fun? ▼
Butcher Bud diplomas are industry credentials specific to the craft — not a state license or USDA certification. They demonstrate real knowledge, verified by exam, in a niche where most people learn by trial and error. They're meaningful to farms, processors, hunters, and anyone in the meat community who knows what the coursework actually covers.
Can I buy courses one at a time? ▼
Yes. Individual courses are $28 each and you keep access to them forever. There's also a 5-course bundle for $98 (saving $42). But if you're planning to take more than 4 courses over your lifetime, the $8/week All-Access subscription pays for itself in under 2 weeks.
How long does each course take? ▼
Most courses are designed to complete in 2–6 hours of total study time. You can work through them at your own pace. Some students blitz through a course in a weekend; others take a module per week. There's no time limit and no expiration.
What if I fail the final exam? ▼
You can retake the final exam as many times as needed while your subscription is active. If you're on an individual course purchase, you get 3 attempts included — after that, a retake is $8 per attempt. The exam exists to mean something, so we don't give it away.
Ready to
Get Serious?

40+ courses. Real diplomas. A permanent record of your craft.
Everything for less than a lunch out.

All-Access  $8 / week  · Individual  $28 / course  · 5-Pack Bundle  $98
Start All-Access — $8/week → Browse All Courses

Cancel anytime · Card billed weekly · No refunds on completed exam attempts

The Butcher's Brief The Preview
🥩
Butchering
Whole Beef Breakdown
Primals, sub-primals, seam butchery, and retail cuts — start to finish on a full carcass.
8 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐷
Butchering
Whole Hog Butchering
From hanging carcass to pork chops, roasts, and belly. Includes lard rendering.
7 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐑
Butchering
Lamb & Goat Butchering
Full breakdown of small ruminants for retail and home processing.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🥩
Butchering
Dry Aging Beef at Home
Setup, humidity control, timing, trimming, and when to toss. Full dry-age process.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🍔
Butchering
Custom Burger Blends
Ratios, cuts, fat percentages, and grinding technique for restaurant-quality ground beef.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Field Dressing a Deer
From the moment the trigger is pulled — field dressing, skinning, quartering, cooling.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Full Venison Processing
Breaking down a deer at home: steaks, roasts, ground venison, sausage, and jerky.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐗
Wild Game
Wild Boar Processing
Hog hunting harvest to table — including tusk removal, skinning, and cuts.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦃
Wild Game
Turkey & Waterfowl Processing
Plucking vs skinning, aging birds, and breaking them down for the table.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🔪
Knives & Tools
Knife Sharpening Mastery
Whetstones, steels, strops, and edge geometry. Get razor-sharp results every time.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🗡️
Knives & Tools
Butcher Knife Guide
Breaking knives vs boning knives vs slicers — what to use when and why it matters.
4 Lessons2 TestsFinal Exam
🎓 Diploma
⚙️
Knives & Tools
Home Butcher Station Setup
Block choice, saw types, grinders, stuffers — how to set up a serious home operation.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Buying a Beef Share
How to find farms, negotiate pricing, understand cuts, and freeze your whole or half cow.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Raising Cattle for Beef
Breed selection, pasture management, finishing, and working with a processor.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐖
Livestock & Farming
Raising Pigs for Meat
From piglet to pork — breeds, feed, pasture, and harvest planning at home scale.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🐂
Livestock & Farming
Livestock Auction Basics
How to bid, read livestock grades, know market prices, and avoid rookie mistakes.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🥓
Curing & Smoking
Homemade Bacon from Scratch
Dry cure vs wet cure, smoke temps, and slicing. Make better bacon than the store.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🌭
Curing & Smoking
Homemade Sausage & Brats
Grind ratios, casings, fat content, seasoning, smoking, and food safety basics.
6 Lessons3 TestsFinal Exam
🎓 Diploma
🥩
Curing & Smoking
Beef Jerky — Dehydrator & Smoker
Cut selection, marinades, dry rubs, dehydrating vs smoking, and shelf life.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🧄
Curing & Smoking
Charcuterie Fundamentals
Salami, coppa, and bresaola — old world curing for the modern homesteader.
8 Lessons3 TestsFinal Exam
🎓 Diploma
📦
Meat Business
Start a Meat CSA Box
Pricing, fulfillment, customer acquisition, and USDA compliance for a subscription box.
7 Lessons3 TestsFinal Exam
🎓 Diploma
🏪
Meat Business
Sell Direct from Your Farm
USDA labeling, state exemptions, pricing strategy, and building a customer list.
6 Lessons2 TestsFinal Exam
🎓 Diploma
💰
Meat Business
Pricing a Beef Share
Cost per pound math, processing fees, hanging weight vs take-home weight. Price it right.
4 Lessons2 TestsFinal Exam
🎓 Diploma
Hall of Graduates

People Who Did the Work

Every graduate listed here passed their exams and earned it. Your name could be here.

JM
Jake Morrison
📍 Bozeman, MT
Venison Processing Field Dressing Wild Boar
GPA 3.9 3 Diplomas
SR
Sara Reyes
📍 Amarillo, TX
Whole Beef Breakdown Dry Aging
GPA 4.0 2 Diplomas
TK
Tom Kessler
📍 Nashville, TN
Homemade Bacon Sausage & Brats Charcuterie Beef Jerky
GPA 3.6 4 Diplomas
AB
Amanda Burke
📍 Wichita, KS
Raising Cattle Beef Share Pricing Sell Direct
GPA 3.8 3 Diplomas
DH
Derek Holt
📍 Helena, MT
Knife Sharpening Butcher Knife Guide
GPA 4.0 2 Diplomas
LW
Lisa Whitmore
📍 Lexington, KY
Whole Hog Raising Pigs Meat CSA
GPA 3.5 3 Diplomas
🎓
Your Name
Could Be Here
Questions

Answered

What happens if I cancel my subscription? ▼
If you cancel or your card doesn't go through, your All-Access ends immediately. Any diplomas you've already earned are yours to keep. However, that account cannot re-subscribe at the All-Access rate — you would need to purchase any future courses individually at $28 each. This policy exists to protect the value of the subscription for members who stay.
How is GPA calculated? ▼
Your GPA is calculated on a 4.0 scale using your final exam scores. A 90–100% earns a 4.0 for that course. 80–89% earns a 3.0. 70–79% earns a 2.0. Below 70% means you need to retake the final exam — no diploma until you pass. Your cumulative GPA is the average across all completed courses and shows on your graduate profile.
Are diplomas official or just for fun? ▼
Butcher Bud diplomas are industry credentials specific to the craft — not a state license or USDA certification. They demonstrate real knowledge, verified by exam, in a niche where most people learn by trial and error. They're meaningful to farms, processors, hunters, and anyone in the meat community who knows what the coursework actually covers.
Can I buy courses one at a time? ▼
Yes. Individual courses are $28 each and you keep access to them forever. There's also a 5-course bundle for $98 (saving $42). But if you're planning to take more than 4 courses over your lifetime, the $8/week All-Access subscription pays for itself in under 2 weeks.
How long does each course take? ▼
Most courses are designed to complete in 2–6 hours of total study time. You can work through them at your own pace. Some students blitz through a course in a weekend; others take a module per week. There's no time limit and no expiration.
What if I fail the final exam? ▼
You can retake the final exam as many times as needed while your subscription is active. If you're on an individual course purchase, you get 3 attempts included — after that, a retake is $8 per attempt. The exam exists to mean something, so we don't give it away.
Ready to
Get Serious?

40+ courses. Real diplomas. A permanent record of your craft.
Everything for less than a lunch out.

All-Access  $8 / week  · Individual  $28 / course  · 5-Pack Bundle  $98
Start All-Access — $8/week → Browse All Courses

Cancel anytime · Card billed weekly · No refunds on completed exam attempts

The Butcher's Brief The Preview
🥩
Butchering
Whole Beef Breakdown
Primals, sub-primals, seam butchery, and retail cuts — start to finish on a full carcass.
8 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐷
Butchering
Whole Hog Butchering
From hanging carcass to pork chops, roasts, and belly. Includes lard rendering.
7 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐑
Butchering
Lamb & Goat Butchering
Full breakdown of small ruminants for retail and home processing.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🥩
Butchering
Dry Aging Beef at Home
Setup, humidity control, timing, trimming, and when to toss. Full dry-age process.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🍔
Butchering
Custom Burger Blends
Ratios, cuts, fat percentages, and grinding technique for restaurant-quality ground beef.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Field Dressing a Deer
From the moment the trigger is pulled — field dressing, skinning, quartering, cooling.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Full Venison Processing
Breaking down a deer at home: steaks, roasts, ground venison, sausage, and jerky.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐗
Wild Game
Wild Boar Processing
Hog hunting harvest to table — including tusk removal, skinning, and cuts.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦃
Wild Game
Turkey & Waterfowl Processing
Plucking vs skinning, aging birds, and breaking them down for the table.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🔪
Knives & Tools
Knife Sharpening Mastery
Whetstones, steels, strops, and edge geometry. Get razor-sharp results every time.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🗡️
Knives & Tools
Butcher Knife Guide
Breaking knives vs boning knives vs slicers — what to use when and why it matters.
4 Lessons2 TestsFinal Exam
🎓 Diploma
⚙️
Knives & Tools
Home Butcher Station Setup
Block choice, saw types, grinders, stuffers — how to set up a serious home operation.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Buying a Beef Share
How to find farms, negotiate pricing, understand cuts, and freeze your whole or half cow.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Raising Cattle for Beef
Breed selection, pasture management, finishing, and working with a processor.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐖
Livestock & Farming
Raising Pigs for Meat
From piglet to pork — breeds, feed, pasture, and harvest planning at home scale.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🐂
Livestock & Farming
Livestock Auction Basics
How to bid, read livestock grades, know market prices, and avoid rookie mistakes.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🥓
Curing & Smoking
Homemade Bacon from Scratch
Dry cure vs wet cure, smoke temps, and slicing. Make better bacon than the store.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🌭
Curing & Smoking
Homemade Sausage & Brats
Grind ratios, casings, fat content, seasoning, smoking, and food safety basics.
6 Lessons3 TestsFinal Exam
🎓 Diploma
🥩
Curing & Smoking
Beef Jerky — Dehydrator & Smoker
Cut selection, marinades, dry rubs, dehydrating vs smoking, and shelf life.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🧄
Curing & Smoking
Charcuterie Fundamentals
Salami, coppa, and bresaola — old world curing for the modern homesteader.
8 Lessons3 TestsFinal Exam
🎓 Diploma
📦
Meat Business
Start a Meat CSA Box
Pricing, fulfillment, customer acquisition, and USDA compliance for a subscription box.
7 Lessons3 TestsFinal Exam
🎓 Diploma
🏪
Meat Business
Sell Direct from Your Farm
USDA labeling, state exemptions, pricing strategy, and building a customer list.
6 Lessons2 TestsFinal Exam
🎓 Diploma
💰
Meat Business
Pricing a Beef Share
Cost per pound math, processing fees, hanging weight vs take-home weight. Price it right.
4 Lessons2 TestsFinal Exam
🎓 Diploma
Hall of Graduates

People Who Did the Work

Every graduate listed here passed their exams and earned it. Your name could be here.

JM
Jake Morrison
📍 Bozeman, MT
Venison Processing Field Dressing Wild Boar
GPA 3.9 3 Diplomas
SR
Sara Reyes
📍 Amarillo, TX
Whole Beef Breakdown Dry Aging
GPA 4.0 2 Diplomas
TK
Tom Kessler
📍 Nashville, TN
Homemade Bacon Sausage & Brats Charcuterie Beef Jerky
GPA 3.6 4 Diplomas
AB
Amanda Burke
📍 Wichita, KS
Raising Cattle Beef Share Pricing Sell Direct
GPA 3.8 3 Diplomas
DH
Derek Holt
📍 Helena, MT
Knife Sharpening Butcher Knife Guide
GPA 4.0 2 Diplomas
LW
Lisa Whitmore
📍 Lexington, KY
Whole Hog Raising Pigs Meat CSA
GPA 3.5 3 Diplomas
🎓
Your Name
Could Be Here
Questions

Answered

What happens if I cancel my subscription? ▼
If you cancel or your card doesn't go through, your All-Access ends immediately. Any diplomas you've already earned are yours to keep. However, that account cannot re-subscribe at the All-Access rate — you would need to purchase any future courses individually at $28 each. This policy exists to protect the value of the subscription for members who stay.
How is GPA calculated? ▼
Your GPA is calculated on a 4.0 scale using your final exam scores. A 90–100% earns a 4.0 for that course. 80–89% earns a 3.0. 70–79% earns a 2.0. Below 70% means you need to retake the final exam — no diploma until you pass. Your cumulative GPA is the average across all completed courses and shows on your graduate profile.
Are diplomas official or just for fun? ▼
Butcher Bud diplomas are industry credentials specific to the craft — not a state license or USDA certification. They demonstrate real knowledge, verified by exam, in a niche where most people learn by trial and error. They're meaningful to farms, processors, hunters, and anyone in the meat community who knows what the coursework actually covers.
Can I buy courses one at a time? ▼
Yes. Individual courses are $28 each and you keep access to them forever. There's also a 5-course bundle for $98 (saving $42). But if you're planning to take more than 4 courses over your lifetime, the $8/week All-Access subscription pays for itself in under 2 weeks.
How long does each course take? ▼
Most courses are designed to complete in 2–6 hours of total study time. You can work through them at your own pace. Some students blitz through a course in a weekend; others take a module per week. There's no time limit and no expiration.
What if I fail the final exam? ▼
You can retake the final exam as many times as needed while your subscription is active. If you're on an individual course purchase, you get 3 attempts included — after that, a retake is $8 per attempt. The exam exists to mean something, so we don't give it away.
Ready to
Get Serious?

40+ courses. Real diplomas. A permanent record of your craft.
Everything for less than a lunch out.

All-Access  $8 / week  · Individual  $28 / course  · 5-Pack Bundle  $98
Start All-Access — $8/week → Browse All Courses

Cancel anytime · Card billed weekly · No refunds on completed exam attempts

The Butcher's Brief The Preview
🥩
Butchering
Whole Beef Breakdown
Primals, sub-primals, seam butchery, and retail cuts — start to finish on a full carcass.
8 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐷
Butchering
Whole Hog Butchering
From hanging carcass to pork chops, roasts, and belly. Includes lard rendering.
7 Lessons3 TestsFinal Exam
The Butcher's Brief The Preview
🎓 Diploma
🐑
Butchering
Lamb & Goat Butchering
Full breakdown of small ruminants for retail and home processing.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🥩
Butchering
Dry Aging Beef at Home
Setup, humidity control, timing, trimming, and when to toss. Full dry-age process.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🍔
Butchering
Custom Burger Blends
Ratios, cuts, fat percentages, and grinding technique for restaurant-quality ground beef.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Field Dressing a Deer
From the moment the trigger is pulled — field dressing, skinning, quartering, cooling.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦌
Wild Game
Full Venison Processing
Breaking down a deer at home: steaks, roasts, ground venison, sausage, and jerky.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐗
Wild Game
Wild Boar Processing
Hog hunting harvest to table — including tusk removal, skinning, and cuts.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🦃
Wild Game
Turkey & Waterfowl Processing
Plucking vs skinning, aging birds, and breaking them down for the table.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🔪
Knives & Tools
Knife Sharpening Mastery
Whetstones, steels, strops, and edge geometry. Get razor-sharp results every time.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🗡️
Knives & Tools
Butcher Knife Guide
Breaking knives vs boning knives vs slicers — what to use when and why it matters.
4 Lessons2 TestsFinal Exam
🎓 Diploma
⚙️
Knives & Tools
Home Butcher Station Setup
Block choice, saw types, grinders, stuffers — how to set up a serious home operation.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Buying a Beef Share
How to find farms, negotiate pricing, understand cuts, and freeze your whole or half cow.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🐄
Livestock & Farming
Raising Cattle for Beef
Breed selection, pasture management, finishing, and working with a processor.
8 Lessons3 TestsFinal Exam
🎓 Diploma
🐖
Livestock & Farming
Raising Pigs for Meat
From piglet to pork — breeds, feed, pasture, and harvest planning at home scale.
6 Lessons2 TestsFinal Exam
🎓 Diploma
🐂
Livestock & Farming
Livestock Auction Basics
How to bid, read livestock grades, know market prices, and avoid rookie mistakes.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🥓
Curing & Smoking
Homemade Bacon from Scratch
Dry cure vs wet cure, smoke temps, and slicing. Make better bacon than the store.
5 Lessons2 TestsFinal Exam
🎓 Diploma
🌭
Curing & Smoking
Homemade Sausage & Brats
Grind ratios, casings, fat content, seasoning, smoking, and food safety basics.
6 Lessons3 TestsFinal Exam
🎓 Diploma
🥩
Curing & Smoking
Beef Jerky — Dehydrator & Smoker
Cut selection, marinades, dry rubs, dehydrating vs smoking, and shelf life.
4 Lessons2 TestsFinal Exam
🎓 Diploma
🧄
Curing & Smoking
Charcuterie Fundamentals
Salami, coppa, and bresaola — old world curing for the modern homesteader.
8 Lessons3 TestsFinal Exam
🎓 Diploma
📦
Meat Business
Start a Meat CSA Box
Pricing, fulfillment, customer acquisition, and USDA compliance for a subscription box.
7 Lessons3 TestsFinal Exam
🎓 Diploma
🏪
Meat Business
Sell Direct from Your Farm
USDA labeling, state exemptions, pricing strategy, and building a customer list.
6 Lessons2 TestsFinal Exam
🎓 Diploma
💰
Meat Business
Pricing a Beef Share
Cost per pound math, processing fees, hanging weight vs take-home weight. Price it right.
4 Lessons2 TestsFinal Exam
🎓 Diploma
Hall of Graduates

People Who Did the Work

Every graduate listed here passed their exams and earned it. Your name could be here.

JM
Jake Morrison
📍 Bozeman, MT
Venison Processing Field Dressing Wild Boar
GPA 3.9 3 Diplomas
SR
Sara Reyes
📍 Amarillo, TX
Whole Beef Breakdown Dry Aging
GPA 4.0 2 Diplomas
TK
Tom Kessler
📍 Nashville, TN
Homemade Bacon Sausage & Brats Charcuterie Beef Jerky
GPA 3.6 4 Diplomas
AB
Amanda Burke
📍 Wichita, KS
Raising Cattle Beef Share Pricing Sell Direct
GPA 3.8 3 Diplomas
DH
Derek Holt
📍 Helena, MT
Knife Sharpening Butcher Knife Guide
GPA 4.0 2 Diplomas
LW
Lisa Whitmore
📍 Lexington, KY
Whole Hog Raising Pigs Meat CSA
GPA 3.5 3 Diplomas
🎓
Your Name
Could Be Here
Questions

Answered

What happens if I cancel my subscription? ▼
If you cancel or your card doesn't go through, your All-Access ends immediately. Any diplomas you've already earned are yours to keep. However, that account cannot re-subscribe at the All-Access rate — you would need to purchase any future courses individually at $28 each. This policy exists to protect the value of the subscription for members who stay.
How is GPA calculated? ▼
Your GPA is calculated on a 4.0 scale using your final exam scores. A 90–100% earns a 4.0 for that course. 80–89% earns a 3.0. 70–79% earns a 2.0. Below 70% means you need to retake the final exam — no diploma until you pass. Your cumulative GPA is the average across all completed courses and shows on your graduate profile.
Are diplomas official or just for fun? ▼
Butcher Bud diplomas are industry credentials specific to the craft — not a state license or USDA certification. They demonstrate real knowledge, verified by exam, in a niche where most people learn by trial and error. They're meaningful to farms, processors, hunters, and anyone in the meat community who knows what the coursework actually covers.
Can I buy courses one at a time? ▼
Yes. Individual courses are $28 each and you keep access to them forever. There's also a 5-course bundle for $98 (saving $42). But if you're planning to take more than 4 courses over your lifetime, the $8/week All-Access subscription pays for itself in under 2 weeks.
How long does each course take? ▼
Most courses are designed to complete in 2–6 hours of total study time. You can work through them at your own pace. Some students blitz through a course in a weekend; others take a module per week. There's no time limit and no expiration.
What if I fail the final exam? ▼
You can retake the final exam as many times as needed while your subscription is active. If you're on an individual course purchase, you get 3 attempts included — after that, a retake is $8 per attempt. The exam exists to mean something, so we don't give it away.
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