A skilled home or commercial butcher can make use of an entire animal. They may prepare cuts of meat and poultry with cooking, storing, and charcuterie in mind. Butchering requires skill, coordination, concentration, and the proper tools. Separating the edible parts of an animal from the rest without the two comminglings can only be done with a sharp, reliable, and perfectly balanced knife. Tools for cutting through bone and ligaments and not damaging edible meat make butchering possible. We have learned over the years what to do in the field and what comes home, which parts will be hung for months and sometimes years and what we will cook up that evening over a fire. A butcher understands that meat that is respected and appreciated will sustain us.