We just took a course and processed a half of a beef carcass!! The instructor showed us how to remove the tenderloin...vs. letting us do it as it is a big $$ item in their market.
Texas aTm does a great job for a two day course! The knowledge you get from the talks and the hands on yield of a half beef!!! And, a prime rib dinner that was truly better than most restaurants- from start to finish I want to repeat it next year.
Sounds delicious we butchered our own deer and pigs, so i knew a little about it- but would certainly benefit from a class on it for sure