Expert Butcher Guides
In-depth articles on butchery techniques, knife skills, and whole-animal fabrication — written from 20 years 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.
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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.
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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.
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Knife Sharpening: From Whetstones to Steels
A complete guide to knife sharpening — from understanding grit progression to advanced techniques for maintaining razor-sharp edges.
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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.
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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.
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Frenching, Tying, and Presentation Cuts
Advanced techniques for frenching bones, proper trussing methods, and presentation cuts that enhance both appearance and cooking performance.
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Japanese vs Western Butcher Knives
A comprehensive comparison of Japanese and Western butcher knives — their design philosophies, steel types, and best applications.
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Setting Up a Home Butchery Station
Complete guide to creating a professional-quality home butchery station — from workspace setup to tool selection and safety considerations.
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The Butcher's Grip: Hand Position and Safety
Essential techniques for proper hand positioning, grip methods, and safety protocols that protect both the butcher and the product quality.
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