Deborah Dumoo is used to getting her hands dirty.Ms Dumoo, who goes by Deb, was born and raised in the remote Northern Territory community of Perrederr, where she learned how to forage for food alongside her elders and relatives.Earlier this year Ms Dumoo travelled nearly 4,000 kilometres from her home in Wadeye, located in the north-west of the NT, to learn a whole other skill – butchering.”Before coming here I had zero experience [in] preparing meat,” Ms Dumoo said.”But today, I’m helping to make sausages.”Ms Dumoo, and six other Indigenous youths from the Top End, arrived in the north-east Victorian town of Beechworth in May and spent 10 weeks learning to prepare and process meat in a mobile butcher shop.Beechworth butcher Luke Brock sharing his craft with Indigenous youth. (Supplied: Luke Brock)The program was run by Kerrupjmara man and Beechworth butcher, Luke Brock, in partnership with a Bright-based Indigenous organisation.”I came up with the idea for a mobile butcher van during the COVID pandemic and just kept building on it,” Mr Brock said.When he reached out for help, the Thamarrurr Youth Indigenous Corporation decided to get on board.Focus on food securityMr Brock said butchering was a helpful, albeit uncommon, skill for people to learn in remote communities like Wadeye.”In many Indigenous communities people will just go out to forage what they can eat for the day and that’s it,” he said.”But these guys are down here to learn all about packaging, hygiene, and making their food last.”The program is led by Beechworth butcher Luke Brock (sixth from right) in partnership with the Aboriginal-led Thamarrurr Development Corporation. (Supplied: Luke Brock)Under Mr Brock’s watchful eye, Ms Dumoo and her fellow trainees made everything from sausages to burger patties.”[It] involves handling the meat, cutting it into pieces, and putting it in grinders,” Ms Dumoo said.”And making sure you don’t put your hand in, of course.”Mr Brock said local livestock producers provided all the meat for the course.”I’ve got three farmers that supply me and they’ve been fantastic supporters of the program,” he said.”They essentially donate meat and we turn it into something we can all enjoy together.”More than meatVeronica Munar grew up on the remote outstation of Wudapuli near Wadeye and is now on the board of the Thamarrurr youth foundation.Over the last decade, the foundation has connected the Wadeye and communities in Victoria’s High Country to help nurture the next generation of Aboriginal leaders.Ms Munar said the program aimed to equip the trainees with knife – and life – skills.Deborah Dumoo learning how to use a butcher machine. (Supplied: Luke Brock)”Our goal … is to change young people’s lives because where we’re from there’s a lot of bad things – like fighting, drinking, and drugs,” she said.”So, we hope this course will help young people work towards their future.”Mr Brock, who worked in the Indigenous health, justice, and environment sectors for two decades, wanted the program to be about more than just meat.”My mum’s Aboriginal and here in Victoria we face similar challenges to the ones these guys experience up north,” he said.”So, we talk a lot about being good citizens, being good peers, and how to positively influence other people.”Mr Brock hoped to expand the program, with the help of both the Victorian and Northern Territory communities.”We’re looking for support, financial or otherwise, from like-minded people who want to help these young people make change in their communities,” he said.