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The Art of Backyard Butchering
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A Hunter’s Approach from a Chef’s Perspective
Featuring Chef Albert Wutsch
Professional chef and avid outdoorsman Chef Albert Wutsch demonstrates the field care techniques necessary to result in a wholesome quality cut of meat to start with in the kitchen. Learn field dressing, skinning and caping methods, butchering a hanging carcass to primal cuts and butchering primal cuts into sub-primal cuts such as steaks, chops and roasts. Learn to identify bone and muscle structures that dictate the fabrication methods, cuts and finished product.
An excellent companion to The Art of Cooking Venison and The Art of Barbecuing and Grilling Game, also by Chef Albert Wutsch.