It’s All Edible

Cutting up a whole animal may seem a little daunting at first, so to help you conquer your fear, this book will provide you with step-by-step instructions, as well as plenty of visual aids. Remember, there’s no such thing as a mistake and no set rules of butchery, except for what your stomach says.

The wonderful thing about the animals we eat is that virtually everything is edible. If you make a cut in the wrong place or your roast looks a little sloppy, no worries; it’ll still taste great. So, cut with confidence, plan your next move, and make straight cuts. As you come to understand the musculature of each animal and the characteristics of each of its parts (Is it lean or well marbled? Is it a hard-working muscle that requires slow-and-low cooking to retain tenderness?), you will come to intuit the correct method for cooking your “mistakes” and the various off-cuts that might have gone to waste. That’s what whole-animal utilization is all about.