Best products from r/Butchery

We found 21 comments on r/Butchery discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 17 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top comments mentioning products on r/Butchery:

u/JGardner35 · 3 pointsr/Butchery

Whole Beast Butchery is a pretty good resource, it doesn't have a lot of in depth diagrams but it shows you how to break down Beef, Pork, and Lamb and has lots of interesting recipes that are non-traditional. Each step has high resolution pictures and also gives easy to follow instructions as to what is going on in each frame. The only things it doesn't cover are poultry and fish, and things like rabbit or small game. It was a really good resource for me as I was starting out! Hope this helps!

u/little_my · 1 pointr/Butchery

So, this is a super late reply because I rarely check this sub, but I have to make a recommendation. I own all of the books in this thread and was taught butchery at the CIA according to that text, so they are definitely solid recommendations, but there is a much better series out there for you if you are still looking out for good instructional texts. Adam Danforth has authored a series of books entitled "Butchering: The comprehensive photographic guide to humane slaughtering and butchering". There is one for beef, and one for poultry, rabbit, lamb, goat, and pork. They are instructional, in-depth, and exactly what you want.

u/UberBeth · 1 pointr/Butchery

In addition to the book /u/sporkwobbler listed (which is great!), I like The Butcher's Guide to Well-Raised Meat and The Art of Beef Cutting

The first one touches on everything a little bit, gives you some to go on if you want to research in depth about a variety of meat-related things. The Beef book is a textbook for beef-breakdowns. My only complaint is that there's not much about the diaphram meats (hanger, skirt, flank, flap). It's absolutely fantastic otherwise. Breakdown by primals, subprimals, and lists ethnic cuts on the side too.

That all being said, they're all helpful as a guide, but I never fully learn until I've cut something up a couple times. Best of luck to you!

u/Craigenstein · 2 pointsr/Butchery

What kind of butchery are you doing? Is this going to be a shared knife? How heavily are you using this between sharpening?

I love having a nice honesuki in my kit for swiftly breaking down birds.

I also have an old stiff boning knife for doing joint work on hogs, it rusts quickly but it keeps an edge. It's probably older than me but the company is still around and sell them on amazon

If you have a dremel you can grind the handle into a nicer shape, I've also re-beveled mine a bunch of times and the thing is a workhorse.

u/theBoxy_Butcher · 1 pointr/Butchery

If you still haven't found a book that you like, I would recommend, " The Complete Book of Butchering, Smoking, Curing and Sausage Making: How to Harvest Your Livestock and Wild Game" by Philip Hasheider. It has wonderful pictures to go along with the text and includes a wide variety of animals. Check it out!

u/geelo · 3 pointsr/Butchery

While it is not exactly what you are looking for - on the topic of books, make sure you get the "River Cottage Meat Book". It's not a traditional butchery text book, but has loads of great meat information.

u/mr_manimal · 5 pointsr/Butchery

F. Dick Magicgrip Boning Knife - PICK YOUR COLOR AND STYLE - Ergonomic Handle With Unique Pressure Point Areas For Added Grip - High-Carbon Stainless Steel Blade (5" Curved Half Flex, Black)

for $9 its worth looking at