The Complete Butchery Resource,
Accessible to Everyone
Your complete resource for mastering butchery — from knife techniques and cutting methods to whole-animal fabrication. Written by Elena Vasquez — Master butcher with 20 years of experience in whole-animal butchery.
Featured Guides
In-depth articles on beef cuts, grading, and preparation — written from decades of hands-on experience.
The Essential Butcher Knife Guide
A master butcher's comprehensive guide to essential butcher knives — their construction, steel types, blade geometry, and proper selection for different tasks.
Boning Knives: Selection, Technique, and Mastery
An expert guide to boning knives — their specialized geometry, steel selection, flexibility considerations, and advanced techniques for precise meat separation.
Breaking Down a Whole Beef: Step by Step
A master butcher's complete guide to breaking down a whole beef — from initial hanging to final primal separation, with detailed techniques for each step.
Knife Sharpening: From Whetstones to Steels
A complete guide to knife sharpening — from understanding grit progression to advanced techniques for maintaining razor-sharp edges.
About Elena Vasquez
Master butcher trained in Argentina and Spain with 20 years of experience in whole-animal butchery. I blend traditional South American precision with refined European methodology to share the art of butchery with home cooks and professionals alike.
Read My StoryAll Expert Guides
The Essential Butcher Knife Guide
A master butcher's comprehensive guide to essential butcher knives — their construction, steel types, blade geometry, and proper selection for different tasks.
Boning Knives: Selection, Technique, and Mastery
An expert guide to boning knives — their specialized geometry, steel selection, flexibility considerations, and advanced techniques for precise meat separation.
Breaking Down a Whole Beef: Step by Step
A master butcher's complete guide to breaking down a whole beef — from initial hanging to final primal separation, with detailed techniques for each step.
Knife Sharpening: From Whetstones to Steels
A complete guide to knife sharpening — from understanding grit progression to advanced techniques for maintaining razor-sharp edges.
Seam Cutting: The Art of Following Nature
An advanced butchery technique that follows natural muscle separations, maximizing meat yield while minimizing waste and preserving cut integrity.
The Complete Guide to Meat Cleavers
A comprehensive guide to meat cleavers — from design characteristics to proper technique for splitting bones and heavy-duty fabrication.
Meat Glossary
30 terms defined by an expert — from primal cuts to wagyu grading.
From the Blog
What My Argentine Grandfather Taught Me About Knives
In my grandfather's <em>carnicería</em> in Buenos Aires, I learned that a knife is not just a tool but an extension of the butcher's skill and respect for the craft.
The 3 Knives Every Home Cook Actually Needs
Forget the knife block sets — a master butcher reveals the three essential knives that will serve every home cook's needs effectively.
Why I Refuse to Use Electric Knife Sharpeners
A master butcher explains why electric sharpeners damage knives and compromise edge quality compared to traditional sharpening methods.