Essential Butchery Tools?

[Andy_J]

Hi all!

As a bloke just starting out and with limited cash to spend (well, that's what the Mrs thinks...) what would everyone recommend as 'essential' home butchery equipment?

Clearly a knife or two are going to come in handy, but what kind etc? Then there's boards, butcher's blocks, s-hooks, vacuum sealers... The list goes on!

What tools do I absolutely need to butcher the odd deer at home, in my fairly normal sized kitchen?

Thanks in advance!

 

[Eddie P]

There is a video floating around where someone does a great job with an opinel pen knife.

 

[Klenchblaize]

There is a video floating around where someone does a great job with an opinel pen knife.

Nothing less will do plus bone saw and matching expedition sharpening kit!

Only joshing. Someone will be along shortly to help and with a sensible reply.

K

 

[palmer_mike]

Somewhere to hang a deer whilst skimming and a gambrel to hang it by (or a couple of s hooks).

a wipe clean table to butcher the deer on.
a sharp knife, could be a mora no need to get too flashy.
That’s about it!

 

[Andy_J]

Klenchblaize's butcher's kit is what Mrs J fears when I say 'I'm going to buy some new stuff'...

 

[sauer]

Go onto YouTube and subscribe to Scott Rea of the Scott Rea Project
A master butcher and he says all you need
Is a 5” or 6” semi flex boning knife say victorinox cheap and used by butchers all over country

A steak knife again victorinox or similar

And a bone saw ......go to monarch country products on here & rob & Jessica sort you out with a cracking near full size bone saw good price


Paul

 

[2130martin]

One 6inch boning knife and a steel will get you going.

 

[Sash]

One 6inch boning knife and a steel will get you going.

+1.
I went down the route of multiple knives, saw etc.
Then I went on a butchery course (Roth Bar & Grill, Bruton, Somerset). It was a complete revelation: ALL we used all day was an Opinel Inox boning knife, on fallow and roe.
Other than that, a gambrel, and you are away.
No real need for vacuum machine, but I would REALLY recommend large freezer bag labels and a good pen: even after one roe I forget what all the cuts and bags are!

 

[Klenchblaize]

+1.
I went down the route of multiple knives, saw etc.
Then I went on a butchery course (Roth Bar & Grill, Bruton, Somerset). It was a complete revelation: ALL we used all day was an Opinel Inox boning knife, on fallow and roe.
Other than that, a gambrel, and you are away.
No real need for vacuum machine, but I would REALLY recommend large freezer bag labels and a good pen: even after one roe I forget what all the cuts and bags are!

You are of course right but nothing wrong with enjoying the benefits of a tripe knife when running a blade beneath fur, a Stratton breast bone ripping saw for large and old beasts, a sweeping skinning blade for easing tuff hides over ancient hind quarters and your beloved Opinel for working around the you know what rear bits.

K

 

[John Gryphon]

Klenchblaize's butcher's kit is what Mrs J fears when I say 'I'm going to buy some new stuff'...

Wot! And do a Sweeney on her ha ha!

 

[.25-06]

Essential a sharp edged tool such as

Victorinox Evolution 14 in red - 2.3903.E

Everything else is optional, although will speed up the process
Just as Eddie said in post#2

 

[gelert]

David Stretton,who wrote the Level 2 manual has quality knives and gambrels for sale.(Donnington Deer Management)
Smithfield of Sheffield a simple boning knife under £10,his saw for £20 and your away.
A good washable food grade choping board is a good idea too from say Nisbets along with a cheap apron.
Although not essential a vac packer will transform how you utilise and store processed venison,again no need to spend big a simple Andrew James one does the job nicely.

 

[roryh]

I carry a few meters of paracord, a Mora and an Opinell (can't remember the number but the little sharp *******)

The rest I make in the field.

*note* I am only taking easily manageable Roe on my perms so no need for Gambrels and fancy stuff.

 

[shakey jake]

Personally i use a skinning knife on muntys to then break the carcas down with a boning knife taking shoulders off, loin out then legs off the hip bone, i save the steaks and legs and mince the rest. There is no need to chop bone unless you want to.
Its very easy to get carried away and buy lots of bits, other than a boning knife, steel, and board, half decent mincer could be a sound buy
Good luck shakey

 

[75]

Assuming you've got somewhere to hang your deer to skin it then you can do all the butchery with a flexible boning knife, but as others have said, nice-to-haves are:

- Bone saw - helps with cutting ribs if you're doing cuts like spare ribs or racks. Also helps when dividing front end from back, but this can definitely be done with a knife.
- Vac wrapper - helps with the presentation of venison and also how long and well it keeps in the freezer.
- Steak knife - good for dicing meat for stewing or cutting steaks from haunches etc.

 

[FISH BOY]

Can go massively OTT...

Only things i use is the tripe knife to unzip the fur, thin paring knife to skin, the thick paring knife to do all of the cutting and the saw for boning.

As mentioned before - go Vic Nox, they really are very good and very affordable.

 

[sy247]

I generally just use a Mora. I've got a couple of gambrels and some S hooks and chain to hang up the carcass for skinning. I've got a More skinning knife which I find useful. I've got a bone saw which is handy but not essential. Good strong freezer bags and a Sharpie pen to mark them up.

 

[Big Mat]

Aldi and Lidl sometimes have vacuum packers in their special buys, I think around £20. I have one here and it seems big enough for all my needs, wide enough to fit 2 rabbits in a bag and seal

 

[lochty]

Mora or similar knife, diamond steel from Amazon or similar, decent saw and cutting board. Shop around and you will be processing deer for around £40 to 50. Anything else is a nice luxury but I would add that something like an Andrew James mincer means that you can also do burgers and not waste the flanks etc. Good luck, Dave

 

[TomDeer]

Having acquired a number of different butchers knives over the years, I generally find that I reach for the same knife in my case for almost every butchery task. It's the one that seems to 'fit' best, holds its edge and is also easiest to put a serious edge on (after seriously abusing it). It's been used on pigeon, rabbit and deer.

I can't remember what brand it is but it's a 'cheapie' boning knife. It does everything asked of it including skinning deer. I don't know whether it's objectively a good knife or just the one I am most used to working with (and get the best results from because of that). Either way, it does the job.

Years ago when I 'dabbled' in that pestilential past time known as golf, the pro who was trying to teach me told me to stick with one golf club and master that rather than changing club for every shot. I guess I have applied the same logic to butchers knives.

Definitely a +1 for getting an electric mincer. Whilst a hand cracked one is fine, you don't half feel like you've had a serious work out after you've minced even a small muntjac through one!

P.s. I was crap at golf - but great at using a 9 iron