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Butchering Equipment


The art of butchery is a traditional trade that has been around for hundreds and hundreds of years. The butcher is the person responsible for preparing meats by selecting various sides from which prime cuts are made with the least amount of wastage. This process requires the use of various tools of the trade that butchers rely heavily upon. For those looking to prepare meats themselves, we will be discussing various butchering equipment necessary in butchery.


Scrapers: Butchers use meat scrapers in the preparatory stages of butchery. Scrapers are used to remove unwanted hairs from the hides of animals and are available in different styles.


Knives: Knives in the butchery spectrum come in various sizes and can perform many different functions which could include: cutting, boning, and skinning. The most important part of a butcher’s knife would be the edge, which is referred to as the “working part”. A knife’s edge can be either serrated or plain, with one being more advantageous than the other according to the task that is being performed. In general, a serrated edge is better for cutting through harder surfaces and the plain edge is good for jobs requiring push cuts.


Hook: A butcher’s hook is also essential in butchering tools. The essential function of a butcher’s hook is to hang carcasses and meat for draining, skinning, or chilling. “S” and Car hooks are commonly “S” shaped and can vary in size according to weight capacity and functionality. “S” hooks are sharpened on both ends while Car hooks are blunt on one end. Another variation of hook is a Gambrel hook which is double sided allowing the carcass to be hung in a spread or open position. A meat tree hook can hold several pieces of meat because they are multi-tiered and will often have 10-12 stainless steel hooks.  A "T" shaped Boning hook is used to hold or position carcass meat while boning with a knife.


Bone Saw: Designed to cut bone but will cut through meat as well. Saws, both hand and powered, are used to break down the carcass into smaller usable portions such as chops, steaks, roasts or hams


Bone Duster: A bone duster is used in the final stages and removes bone dust and unnecessary meat scraps from the surface of the meat. These butchering tools have reversible blades that permit for scraping with either side and some feature angled handles which helps in preventing arm fatigue.


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