KELLY CUMMINGS                      is a journeyman meat cutter who has been cutting meat since he was 16 years old.  He opened his first meat market in 1988, processing domestic meat and deer for friends. 

Through word of mouth, Kelly had deer hunters return time, after time, to watch him artfully and efficiently process their meat.  Through their encouragement and eagerness to learn, he created his first video in 1989 and from that video sprang the new After the Hunt Headquarters^TM DVD. 

Kelly's philosophy is to teach a hunter how to process a deer with an educational DVD and he can process deer for a lifetime.  

Kelly has been cutting meat for over 31 years, and now specializes in domestic and wild game meats.  He has also been certified by the Texas Department of State Health Services Food & Drug Licensing Group, which promotes food safety and health standards.

Kelly has trained professional meat cutters who are acclaimed in their fields all over the United States.   He has always been gifted in training others in the art of meat cutting, and he will teach you everything you need to know.

Kelly volunteers for Meals on Wheels and is an active member of his church. 

Kelly has developed several special techniques that make processing your animal easier and faster.  By learning all the meat cuts and how to portion the roast and steaks, you will be able to retrieve more of your meat, instead of grinding most of it for sausage and hamburger, thus saving you money!

Some of his techniques include:

 

• Boning from a hanging position
• Pointing out natural seams in the meat 
• Pointing out roast and steaks 
• Pointing out grinding meats 
• Meat wrapping techniques (to prevent  freezer burn)
• Identifying meat cuts properly
• Sanitation procedures & explanations