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Basic Guidelines

Appears in
Whole Beast Butchery

By Ryan Farr

Published 2011

  • About
There are no set rules (except to follow your stomach!), but these are the guidelines I always follow:
  1. Hatchet, saw, cleaver for bone; knife for flesh and skin.
  2. Leave on as much fat as possible; you can always trim it after cooking. I don’t like to trim off any flavor (fat) before cooking.
  3. The bottom line is that this is food. If you make the wrong cut, it’s no big deal; it’s all edible and still great tasting. You can eat everything but the oink.
  4. Always save the bones and trimmings for stock; waste nothing from these fine animals.
  5. The worst thing in any kitchen is an insecure or shaky knife. If you’re going to cut, just go at it with confidence. Be sure to keep all your body parts—fingers, hands, arms, and legs—away from the sharp cutting instrument.
  6. In the how-to pictures in this book, I tie up the roast right away to show you the technique, but in reality I always season before tying up a roast, and so should you.
  7. Salt is a tool; learn to use it. You can cut up the animal perfectly, but if you don’t know how to salt, it won’t be delicious.
  8. Ideally, cook in a convection oven; it’ll give you the crispiest skin.

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