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Essential knives include a butcher's knife, for cutting large pieces of meat; a fillet knife, ideal for more precise cuts; and a boning knife, which makes it easier to work with bones and tough tissues, which is very common in game meat.
Cast iron and stainless steel pans are the most recommended. Cast iron maintains even heat, ideal for searing game meat, while stainless steel is easier to clean and offers precise cooking without altering flavors.
For game cooking, a 26-30 cm skillet is ideal, as it allows you to evenly distribute the cuts of meat without crowding them, ensuring even cooking. This size is especially useful for large pieces like chops or sirloins.
To prevent sticking, it's important to preheat the pan thoroughly and use an adequate amount of fat, such as oil or butter. Also, don't move the meat immediately; wait a few minutes for a natural crust to form before turning it.
The butchering knife should have a long, flexible blade to adapt to different cuts and follow the curves of the bones. It's also recommended that it have a sharp point to make it easier to work in difficult areas and an ergonomic handle for greater comfort.
Skillets, especially cast iron, should be seasoned with a coat of oil after each use to prevent rust. Avoid using harsh soaps, dry the skillet thoroughly after cleaning, and store it in a dry place to prolong its lifespan.






