Top products from r/Butchery
We found 21 product mentions on r/Butchery. We ranked the 17 resulting products by number of redditors who mentioned them. Here are the top 20.
1. Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
Sentiment score: 2
Number of reviews: 2
Chronicle Books CA
2. The River Cottage Meat Book: [A Cookbook]
Sentiment score: 1
Number of reviews: 2
Ten Speed Press
3. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Sentiment score: 2
Number of reviews: 2
4. 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)
Sentiment score: -1
Number of reviews: 1
6. The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Sentiment score: 1
Number of reviews: 1
7. Mercer Culinary Millennia 6-Inch Curved Boning Knife, Green
Sentiment score: 0
Number of reviews: 1
Ergonomic handle – a combination of Santoprene for comfort and polypropylene for durabilityTextured finger points provide slip resistance, grip, and safety. Protective finger guard.Hand wash knives for blade edge and surface careThe highest quality Japanese steel allows for easy blade maintenance ...
8. Ontario Knives Household Boning Knife
Sentiment score: 1
Number of reviews: 1
Has a Plain edgeHas a fixed lockFlat blade grindHardwood handle materialBrushed blade finish
9. F. Dick - 10" Breaking Knife, Hollow Ground, Kullenschliff
Sentiment score: 0
Number of reviews: 1
10" Breaking knifeHigh Carbon-No StainERGOgripMade in GermanyNSF
10. Weston Butcher Saw with 22 Inch Stainless Steel Blade (47-2201)
Sentiment score: 0
Number of reviews: 1
Field or farm to table - use for game in the field or when buying meat from a local farmStainless steel, durable construction resists corrosion and is built to lastEffortlessly cut meat into the perfect size and shape, just like a professional butcher22” stainless steel blade makes sharp cuts and ...
11. Wusthof Grand Prix II Boning Knife 4615 , 5", 5 in.
Sentiment score: 0
Number of reviews: 1
Part of the Grand Prix II series, these knives represents two centuries of unexcelled Wusthof craftsmanship.Hygienically seamless, full-tang, synthetic handles, which are ergonomically designed for a secure, comfortable gripForged from High Carbon German "X50CrMoV15" No Stain steelBlade, bolster & t...
12. Norton Abrasives IM313 Pro Multi-Oilstone Sharpening System c/w 11-1/2" Coarse Crystolon, Medium Crystolon and Fine India Stones, 4-1/2 Ounce Norton Oil, Plastic Angle Guide and Reservoir Uni
Sentiment score: 0
Number of reviews: 1
Self-contained bench sharpening unit with reservoir for oil and rotating axis that holds three stones in place for sequential useIncludes three sharpening stones: 100-grit silicon carbide stone for repairing, 150-grit silicon carbide for sharpening and maintaining, and 320-grit aluminum oxide for ho...
14. The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Sentiment score: 1
Number of reviews: 1
15. The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)
Sentiment score: 1
Number of reviews: 1
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!
http://www.amazon.ca/Whole-Beast-Butchery-Complete-Visual/dp/1452100594
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.
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!
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 https://www.amazon.ca/Ontario-Knife-Household-Boning/dp/B0014CZ65C/ref=sr_1_19?ie=UTF8&qid=1550728208&sr=8-19&keywords=boning+knife
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.
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!
http://www.amazon.com/Complete-Butchering-Smoking-Curing-Sausage/dp/0760337829/ref=sr_1_1?ie=UTF8&qid=1412799765&sr=8-1&keywords=the+complete+book+of+butchering
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.
http://amzn.com/1580088430
Check out this book.
http://www.amazon.com/gp/aw/d/0393068595?pc_redir=1410352835&robot_redir=1
I attended his class and read the book. Very useful.
i suggest the Wusthofs Grand Prix Boning Knife
http://www.amazon.com/gp/aw/d/B0001POJ0G?pc_redir=1414129701&robot_redir=1
Wife bought it for me when I got promoted to apprentice a while back https://www.amazon.com/Norton-IM313-11-5-Sharpening-System/dp/B0001MSA72/ref=mp_s_a_1_3?ie=UTF8&qid=1538708009&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=sharpening+stone+tri-hone&dpPl=1&dpID=41QN2JR02gL&ref=plSrch
http://www.amazon.com/Weston-Butcher-Stainless-Steel-Blade/dp/B000T3OV1C/ref=sr_1_1?ie=UTF8&qid=1368021617&sr=8-1&keywords=bone+saw
Not terribly expensive, 30.00. And you just buy replacement blades before they get dull/break.
https://www.amazon.com/F-Dick-Breaking-Hollow-Kullenschliff/dp/B000UBBW60
just ordered one for a coworker here's the link
https://www.amazon.com/gp/product/B005P0OPXS/ref=oh_aui_detailpage_o01_s00?ie=UTF8&th=1
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) https://www.amazon.com/dp/B079TB79NQ/ref=cm_sw_r_cp_apa_i_StEBCbF4NV39J
for $9 its worth looking at