Butchery at Home, Without the Fear

Breaking down your own game is less about strength and more about knowing where the seams are. Muscles come apart along natural lines, and a sharp boning knife follows them with almost no force.

Work clean and cold, keep the trim for grind, and label everything before it goes in the freezer. A quarter turns into steaks, roasts, stew meat, and burger in an afternoon.

The first time is slow and a little messy. By the third, it is a quiet, satisfying job you would not hand to anyone else.

Written by Cade Whitfield for Hunters & Anglers Kitchen.