Cooking by Cut: A Modern Guide to Big Game Butchery & Cooking

Most hunters know the backstrap. Few know the Denver steak.

Fewer still know what to do with the neck, tongue, liver, caul fat, shanks, or the dozens of other cuts that too often end up in the grinder or the gut pile.

Cooking by Cut isn't just another wild game cookbook. It's a complete guide to understanding, butchering, and cooking big game, one cut at a time.

Instead of organizing recipes by species or meal, Cooking by Cut is organized around the cuts themselves. Learn where each cut comes from, how to identify and remove it, and which cooking techniques bring out its best.

Whether you're processing deer, elk, moose, bear, wild pig, sheep, or goats, you'll learn to break down the animal with confidence and give every cut the preparation it deserves.

Inside Cooking by Cut, you'll discover:

• Step-by-step big game butchery and cut identification

• Species-specific anatomy for deer, elk, moose, bear, wild pig, sheep, and goats

• Hanging, aging, preservation, and processing techniques

• 40+ globally inspired wild game recipes

• Wine pairings selected for every recipe

• Historical and cultural insights that explore how people around the world butcher and cook these cuts

Go Beyond Backstrap

Drawing inspiration from culinary traditions around the world, Cooking by Cut moves far beyond familiar venison steaks and chili.

Learn how to turn individual cuts into dishes like Italian osso buco, Vietnamese pho, Hungarian pörkölt, Cypriot sheftalia, Dominican lengua, Greek pastitsio, Puerto Rican pique, and dozens more; each chosen to showcase the unique strengths of the cut.

You'll also learn to confidently use some of the animal's most overlooked parts, including heart, liver, tongue, kidneys, caul fat, bones, shanks, trotters, and more, transforming them into meals worthy of the harvest.

Understand the Animal. Waste Less. Cook Better.

More than a collection of recipes, Cooking by Cut explores the anatomy, butchery, history, and culinary traditions behind the animal. It gives hunters and wild game cooks the knowledge to understand what they're holding in their hands—and what to do with it.

Whether you're butchering your first whitetail or your hundredth elk, Cooking by Cut will change the way you see every animal you harvest.

Stop asking, "What animal do I have?"

Start asking, "What cut do I have?"

Every cut tells a different story. Learn them all.