The Choice Is Yours

The beauty of butchering the whole animal is that you are the boss when it comes to breaking it down, but you will need to understand all the different options in order to make the best decision based on your needs. Not every cut of meat with which you are familiar can physically come from the same animal. The animal only has a certain number of ribs, for instance. If you want tenderloin medallions or filet mignon, you won’t be able to cut porterhouse or T-bones from the same side of the animal.