"If we start from the guts, we go back to our origin. It is the butchers, in the end, that bring our food back to the rusticness of the tribe." Italian butcher Dario Cecchini, guts a pig, and discusses the tradition and art of butchering and the importance of being "responsible carnivores...thankful for the gift." Cecchini is the "Dante-quoting butcher" featured in Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. And here's another video with a similar message, but a different piece of meat, more details about his village as a "tiny little gastronomic republic" and instructions on how to use every piece of the pig "in the best way."
Rob Levitt of Mado in Chicago butchering a pig. 19 more videos submitted by chefs and butchers to Protein University, a project that aims to "create an online resource populated with a family tree of butchery techniques from whole animal breakdowns to sausage making from across the globe". [more inside]
If you've got a live animal that you want to eat, you will need to kill it. Here's some people sharing ways to get the task done. Killing and dressing a chicken. Shooting and butchering a pig. A goat is slaughtered. Time.com on killing and roasting a goat.
How to Butcher a Chicken. From killing to plucking to gutting and freezing, Herrick Kimball takes the budding poultry farmer step by step through the process.