Introduction

I’m excited to share my love of butchering and passion for whole-animal utilization. With this book you’ll learn how to break down a whole animal and utilize the entire carcass. I am going to cover the basic cuts and explain everything you need to get started.

The great thing about whole-animal utilization is that there are many different ways to approach breaking down the animal. In Whole Beast Butchery, I show you some of my favorite techniques. Because I’m a classically trained chef, my view of the animal is based on the end result. I look at how every single piece of the animal can be used and consumed without any waste. That’s why my approach is sometimes a little unconventional; it’s my own point of view, and it reflects how I developed my style. Once you have learned the basics, you can develop your own. My tutorials will help you reach that point by showing easy ways to break down a whole animal or a section, whether you’re a home cook or a professional working in a restaurant.