Processing Organs, Blood, and Byproducts in ButcherCraft

Harvesting Organs

After slaughtering an animal, use the Gutting Knife on the carcass to open it and remove the organ items: Liver, Heart, Kidney, Lung, Stomach, Intestines, Brain, Eyeball, Tongue, and Oxtail. Each organ has a raw and cooked form — Cooked Liver, Cooked Heart, Cooked Kidney, Cooked Lung, Cooked Stomach, Cooked Intestines, Cooked Brain, Cooked Eyeball, Cooked Tongue, and Cooked Oxtail. Cook them on a campfire, in a furnace, or in a smoker just like any other cut.

Collecting Blood

Hold a Bottle of Blood or Bucket of Blood while processing to catch blood from the carcass. Blood is the key ingredient in Blood Sausage Mix, which is then linked into Linked Blood Sausage and cooked into Cooked Blood Sausage. If you do not have a container ready, the blood is lost — always carry bottles or a bucket to the slaughter.

Fat, Hide, and Binding Agents

Processing also yields Lard, Gelatin, and Leather Cord. Lard and Gelatin are binders used when stuffing Sausage and Blood Sausage Mix. Leather Cord comes from hide and is used in linking sausages and in crafting the Butcher's Apron, Butcher's Gloves, and Butcher's Boots. Store Lard, Gelatin, and Leather Cord near your Butcher Block so they are on hand the moment you start a sausage batch.