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Our Livestock Cutting Methods

Our own cuts

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Wholesale special cuts

Retail special cuts

Kosher cuts

Custom Cuts

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Charts of Our Cuts

Cuts of Beef

Beef Cutting Form

Cut	Descriptions	Cooking Methods
Ribeye	A tender, well-marbled cut from the rib section, known for its rich flavor and juiciness. Popular as steaks.	Grilling, Pan-searing, Roasting
Sirloin	A leaner, but still flavorful cut from the rear portion of the cow. Can be divided into top sirloin (tender) and bottom sirloin (more flavorful).	Grilling, Roasting, Pan-searing
T-bone / Porterhouse	A large, bone-in cut with both the striploin (New York strip) and tenderloin on either side of the bone. The porterhouse is a larger version of the T-bone.	Grilling, Roasting, Pan-searing
Filet Mignon	A very tender, lean cut from the tenderloin, known for its mild flavor. Often considered the most luxurious beef cut.	Grilling, Pan-searing, Roasting
New York Strip	A cut from the short loin that is flavorful, with moderate marbling. Known for a firmer texture compared to ribeye.	Grilling, Pan-searing, Roasting
Flank	A lean, long cut from the abdomen, flavorful but tough. Best when marinated and cooked quickly. Ideal for fajitas or stir-fries.	Grilling, Broiling, Stir-frying, Braising
Skirt	A thin, flavorful cut from the diaphragm, often used for fajitas. It has a coarse grain and is best when cooked quickly at high heat.	Grilling, Stir-frying, Broiling
Chuck	A tougher, flavorful cut from the shoulder. It has a lot of connective tissue and fat, making it ideal for slow cooking.	Braising, Stewing, Roasting, Ground for burgers
Round	A leaner cut from the rear leg, typically tougher but more affordable. Best for roasting or slow cooking.	Roasting, Braising, Stewing
Short Ribs	Cut from the rib area, these are meaty ribs that are rich in flavor. They are often braised or slow-cooked to tenderize the tough connective tissue.	Braising, Stewing, Grilling
Ground Beef	Made from various cuts, often from the chuck, round, or sirloin. Can be lean or fatty, depending on the cut used.	Burgers, Meatballs, Meatloaf, Tacos, Stews
Offal	Internal organs such as liver, kidneys, heart, and tongue. These cuts are often used in stews, pâté, or grilled preparations.	Grilling, Braising, Stewing, Pâté

Cuts of Lamb

Lamb/Goat Cutting Form

Cut	Descriptions	Cooking Methods
Leg	A popular and versatile cut, ideal for roasting or grilling. Can be cut into shanks or leg steaks. Lean but flavorful.	Roasting, Grilling, Braising
Shoulder	A flavorful cut, typically boneless, that can be slow-cooked or braised. It’s tender and juicy after long, slow cooking.	Slow-cooking, Braising, Roasting
Rack	A premium, tender cut that includes the ribs. It can be roasted whole or cut into individual chops. Often considered the “fancy” cut.	Roasting, Grilling, Pan-searing
Loin	One of the most tender cuts, usually sold as chops or a boneless roast. Great for quick cooking methods.	Grilling, Roasting, Pan-searing
Ribs	Often sold as a rack or in individual rib chops. Full of flavor and perfect for grilling or braising.	Grilling, Braising, Roasting
Flank	A lean and flavorful cut, but tough, so it’s better suited for slow cooking or braising.	Slow-cooking, Braising, Stews
Neck	Similar to goat, the neck is a flavorful, tough cut with connective tissue, best suited for slow cooking or braising.	Braising, Stewing, Slow-cooking
Breast	A fatty cut with a lot of flavor, usually braised or slow-cooked to tenderize. Sometimes boneless and rolled.	Braising, Stewing, Roasting
Shank	A tough cut from the leg, best for slow cooking, which allows the connective tissue to break down and the meat to become tender.	Braising, Stews, Slow-cooking
Ground Lamb	Made from various cuts of lamb, often from the shoulder or leg. Ground lamb is rich in flavor and versatile for many dishes.	Burgers, Meatballs, Kebabs, Stews
Offal	Internal organs such as liver, kidneys, heart, and sweetbreads. Often used in stews or made into pâté.	Grilled, Braised, Stewed, Pâté

Cuts of Poultry

Poultry Cutting Form

Cut	Descriptions	Cooking Methods
Whole Turkey	The entire bird, typically roasted for holidays or large gatherings. Can be stuffed and cooked whole.	Roasting, Grilling, Smoking
Breast (Bone-in)	The lean, tender meat from the turkey’s breast, often sold with the bone in. This cut is slightly juicier than boneless.	Roasting, Grilling, Baking
Breast (Boneless)	A lean and tender cut without bones. Often sliced for sandwiches or used in casseroles. More prone to drying out due to its leanness.	Roasting, Grilling, Sautéing, Pan-searing
Thigh (Bone-in)	Rich in flavor and juicier than the breast, with a slightly darker meat. Often preferred for braising or roasting.	Roasting, Braising, Grilling
Thigh (Boneless)	A versatile, tender cut that is boneless and often used for grilling, stir-frying, or stuffing. Slightly fattier than the breast.	Grilling, Sautéing, Stir-frying, Braising
Drumsticks	The meaty, flavorful lower portion of the leg. Known for being hearty and full of dark meat. Great for casual meals or BBQ.	Roasting, Grilling, Braising, Smoking
Wings	Small but flavorful cuts, often used for appetizers or finger food. Can be cooked whole or separated into drumettes and flats.	Grilling, Roasting, Baking, Frying
Back	The less meaty part of the turkey, often used for stock or soup. Contains a lot of bones and some connective tissue.	Boiling, Making Stock, Stews
Neck	Another bony, connective cut that is rich in flavor. Typically used for making turkey stock or as part of the giblet pack.	Boiling, Making Stock, Stews
Giblets	Internal organs (heart, liver, gizzards) often packaged inside the turkey. Can be used to make gravy, stuffing, or as part of the stock.	Sautéing, Boiling, Making Gravy or Stock
Ground Turkey	Minced meat from various parts of the bird, available in lean or regular versions. It can be made from both white and dark meat.	Burgers, Meatballs, Tacos, Casseroles, Stir-fries, Sausages

Cuts of Fish

Fish Cutting Form

Cut	Descriptions	Cooking Methods
Whole Fish	The entire fish, which can be cooked as is, with scales, bones, and fins intact. It’s often roasted, grilled, or steamed.	Grilling, Roasting, Steaming, Poaching, Baking
Fillet	A boneless, skinless cut of fish taken from one side of the fish. Most common and versatile fish cut.	Grilling, Pan-searing, Baking, Broiling, Frying
Steak	A thick, cross-cut slice of fish, usually taken from larger fish like tuna, salmon, swordfish, or halibut. Often has the bone intact, but it’s cut perpendicular to the spine.	Grilling, Broiling, Pan-searing, Roasting
Loin	A boneless, skinless cut from the upper portion of the fish, often taken from larger fish like tuna or salmon. Generally a tender, high-quality cut.	Grilling, Searing, Sautéing, Roasting
Tail	The tapered end of the fish, typically a thinner and more delicate part. It can be used for making soups or stocks, or roasted/baked whole in some cases.	Grilling, Roasting, Frying, Poaching, Stock-making
Head	The head of the fish, often used to make stock or broth. It contains the cheeks, which are tender and flavorful. In some cultures, fish heads are a delicacy.	Making Stock, Poaching, Braising, Grilling
Bone-In Fillet	A fillet that still has the bones intact, usually with the skin left on. These cuts require some extra care to remove bones while cooking, but they’re flavorful.	Baking, Grilling, Pan-searing
Skin-On Fillet	A fillet where the skin is still attached to the flesh. The skin can add texture and flavor, especially when crisped.	Pan-searing, Grilling, Baking
Fish Chunks	Pieces of fish cut into bite-sized portions, often used for stews, soups, or kebabs. Can be made from any part of the fish, often from fillets or steaks.	Skewering, Stewing, Frying, Grilling
Fish Roe	The eggs of fish, a delicacy in many cuisines. Can be prepared in various ways depending on the species.	Boiling, Grilling, Pickling, Caviar-making
Fish Collars	The meaty part of the fish around the gills and neck, sometimes called the “fish cheek.” Known for its rich flavor.	Grilling, Braising, Roasting

Processing Fees

Butcher/cut/sealed/ Box/ labor and overhead only

Livestock Name	Butchering Fees	Processing Fees
Angus	$350 for 4 pcs (Wholesale: $250)	$1.25/lb (Wholesale: $0.80)
Beef	$250 for 4 pcs (Wholesale: $160)	$1.25/lb (Wholesale: $0.80)
Will	$200 for 4 pcs (Wholesale: $120)	$1.25/lb (Wholesale: $0.80)
Lamb/Sheep/Deer/Goat	$35 for 1 pc (Wholesale: $25)	$1.50/lb (Wholesale: $1)
Poultry	$5 for 1 pc (Wholesale: $3)	$2.5/lb (Wholesale: $1.5)
Quail and Other Birds	$3.5 for 1 pc (Wholesale: $2.5)	$3/lb (Wholesale: $1.5)
Smoking	–	$1.25/lb (Wholesale: $0.80/lb)

Additional Details

Head	Fees
Vac-pack	$0.50/lb
Credit Card Fee	5%
Delivery Charges	Based on weight and distance
Holding Fee	$0.10/lb per day after 1 week
Returned Check Fee	$80

Cuts of Lamb

RACK OF LAMB

Recipes of Rack An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of...

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LAMB LOIN CHOPS

Recipes of Loin Chops One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and...

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Bone-In Leg Recipes

Recipes of Bone-In-Leg Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone...

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RACK OF LAMB

Recipes of Rack An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of...

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LAMB LOIN CHOPS

Recipes of Loin Chops One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and...

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Bone-In Leg Recipes

Recipes of Bone-In-Leg Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone...

Check Recipes