Butchering Equipment
(c) Gryph- if you repost this article, please post with a link back to my website.
First of all, start with VERY sharp tools if at all possible: the sharper the better. I like to keep a hand-held knife sharpener handy when I’m using my fixed-blade knives. Nothing will make your job harder than dull tools. The following tools and equipment are what I recommend for this entire process, and it’s best to have it all laid out and set up before you even put hands on your rabbits. My preferred knife is the Havalon Piranta Z Folding Blade Skinning Knife- purchased on Amazon for about $35.00. It has replaceable blades, making sharpening unnecessary. It comes with a sheath and 12 blades.
- Bucket to drain blood into and collect entrails or any unused part of the rabbit.
- Garbage can liners for bucket to make clean up easy (optional)
- Twine or other method to hang rabbit carcass
- Stationary object to hang rabbit from (a fence works great, or two nails/screws in a wall/tree)
- SHARP knife
- Knife sharpener (optional)
- Bypass pruners, heavy shears, or similar cutting implement
- Bar for cervical dislocation (rebar is fantastic- try to use metal if at all possible to prevent breaking)- rebar can be purchased in pre-cut lengths at most hardware stores in the cement section
- Meat storage method (I prefer Ziploc-style gallon bags for meat, pelts, and heads and quart bags for organs, feet, belly flaps, ears, etc)
- Table or other similar surface to rest bucket and cutting board on
- Cutting board
- Apron or other clothing covering (optional)
- Gloves (optional)
- Cooler with ice water or other cooling device
