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  • 5" T-shaped boning hook with polypropylene handle
  • Easily handle large cuts of meat
  • 5" hook, 1/4" diameter, hand ground point for sharpness
  • High carbon steel hardened to spring temper, fully sealed blade to handle for sanitation

Transport and handle large cuts of raw meat with ease using this Backyard Pro BH-5 Butcher Series 5" T-shaped boning hook with polypropylene handle.

At 5" in length with a 1/4" diameter, this hook has the size to penetrate and hold meat while you are carrying it from place to place or as you are carving and quartering it. This boning hook is the perfect tool for hunters, butcher shops, restaurant kitchens, grocery stores, delis, and other foodservice settings.

Hand-Ground Hook Point

The point of the hook is hand-ground for increased sharpness, ensuring it will pierce even the tougher cuts of meat in your shop.

Durable Construction

The high-carbon steel is hardened to a spring temper, giving the hook durability and resilience.

Fully Sealed

It is also fully sealed to the handle for proper sanitation without any cracks or crevices where bacteria could reside.

Comfortable Handle

The polypropylene handle is comfortable to hold with a wide design that is easy to grasp and grip while you are working with heavier and larger portions.

Overall Dimensions:
  • Length: 5 Inches
  • Diameter: .25 Inches

Customer Reviews

  • Overall User Rating: Backyard Pro BH-5 Butcher Series 5" T-Shaped Boning Hook with Polypropylene Handle

    5.0 stars from 3 reviews


    People Talk About:

    meat cuts hold hook loins gloves game everyday down cut
    if you butcher livestock everyday or even once every other year you should have this meat hook with your knifes so you can keep yourself save when working with big cuts of meat
    I use this a lot when breaking down slightly bigger game, to hold open and keep my hands out of the way, works really well. I also use it to move meat around, while not having to put gloves on.
    Nice boning hook, no complaints here. We use these to hold our loins from the left and the right sides both, so we can cut steaks out of the loins.

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