Join Reformation Acres in Ohio each December to learn how to butcher a hog and the art of Charcuterie with Hand Hewn Farm.
Quality carbon steel knives.
Sharp knives are humane knives. Keep your knives sharp on butchering day.
A bone saw is necessary for butchering large livestock like hogs or beef.
Easy to carry, easy to clean. Lots of totes are helpful on butchering day.
Clean bone dust off meat after sawing.
An outdoor burner has more uses than on butchering day so we use it instead of a turkey fryer.
After trying every method of packaging out there, we came back to using coated butcher freezer paper as the best for freezing meat (except for whole chickens and ground meat.)
Our favorite way to package whole chickens. Easy and no freezer burn!
Easiest way to package ground meat.
For using with the ground meat freezer bags.
We still use a vacuum sealer for curing bacon, guanciale, pancetta, and hams.
Great for butchering chickens. Keeps them from slipping all over and the faucet & drain keeps the workspace clean.
Once you butcher chickens with a plucker, you’ll never go back to hand-plucking.
Use for dunking chickens prior to plucking, making headcheese or stock, for packaging chickens in the poultry shrink bags.