Get a good meat cleaver
I had a talk with a friend of mine who has been a butcher for many years. The discussion was on butchering large animals. Something most of us have very little experience at. He said that the tools you needed were a good bone saw and a good sharp 8-inch knife. A saw from a miter box will work. Most of us can get these easy enough. I see them every week in garage sales. A third tool that he suggested was a meat cleaver. A cleaver is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet.
In learning about cleavers, I found out there are two types, vegetable and meat cleavers. Vegetable cleavers are smaller and sharper. They are used for chopping up vegetables. The meat cleaver is used mostly for hacking through bones its broad side can also be used for crushing, such as using it to crush garlic.
A good heavy-duty meat cleaver can weigh two-pounds, have a full-tang with an 8-inch-bladed. It can be used for taking apart chickens, hacking through animal bones, mincing beef or pork for hand-chopped burgers or dumplings, and cleaving hearty vegetables.
In contrast to other kitchen knives, the meat cleaver has a tough edge meant to withstand repeated blows directly into thick meat, bone and dense cartilage. This is accomplished by using softer steel and a thicker blade. Harder steel and a thinner blade will fracture more readily. I have seen meat cleaver in which the back of the blade can be a ¼-inch thick. A meat cleaver is designed to be swung like a hammer.
The edge of a meat cleaver does not need to be extremely sharp, because the knife’s design, like that of a hatchet or an axe, relies on sheer momentum to cut efficiently. The momentum depends on how hard you swing, and how heavy the cleaver is.
I have seen someone who is experienced with a meat cleaver, cut up a chicken in way under a minute.
A meat cleaver is one of these items that are not necessary to your survival in an emergency, but may make your life a bit easier.