Guns, food storage and so on is great but the stored food will run out and if you starve to death the guns do you no good, so in my opinion butchering is one of the most basic skills there is for survival and it also has the perk that you can eat great cheap. My family has a very low income and yet we eat steak, lamb, bison, sirloin roast, ham and so on as our standard fair because we can buy the animals from farmers or at auction and butcher them ourselves and put even the most expensive cuts of meat from the most expensive animals, in our area that would be porterhouse steaks from bison and lamb chops or rack of lamb, in our freezer and on the table for $0.75 or less per pound. Thats cheaper than the cheapest clearance hamburger at the store. So I decided that as I do my butchering this fall I will take pics and post them here with captions of what is going on so any one interested can learn to do this for them selves. While better tools will make the job a lot easier you can do this with tools as simple as a hacksaw, a hunting knife, a butcher knife, and freezer paper and duct tape. The tools I most commonly use is a hand bone/meat saw thats a little over 2 feet long, a GOOD skinning knife and boneing knife from the cutlarey shop, a sharpening steel, a gun to shoot the critter, a hoist of some kind and a tree limb or something to hang the critter from. I recently built the 'gallows' that show up in the pics since I will be doing a beef in the next month and dont have a limb that would support it as well as that its just a bit nicer since I butcher reagularly. I generaly keep the cuts simple. I count both T-bones and porterhouse steaks as T-bones since they both come from the back bone, but the basic cuts I normaly get are as follows: T-bones/porterhouse (chops from pigs and lambs), ribs, round steaks (called ham steaks on pigs), various roasts, and burger and stew meat as well as some soup bones for the dog or to season a soup or stew. So, lets get this started with the 250 pound lamb I picked up the other day for $100 (the most per pound I have ever paid for an animal) and butchered.