U.S. Prime is the highest quality available and makes up only 2 to 3% of the available beef on the market. In terms of flavor profile, ribeye delivers. The ribeye is known for its rich, buttery flavor and tender texture. In a variety of butcher's cuts, the ribeye delivers mouthwatering, juiciness, and flavor in every bite. Many steak aficionados affectionately refer to ribeye as the best steak on the menu due to its unmatched combination of flavor and tenderness.
Choice beef is high quality, but has less marbling than Prime. Choice steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. In terms of flavor profile, ribeye delivers. The ribeye is known for its rich, buttery flavor and tender texture. In a variety of butcher's cuts, the ribeye delivers mouthwatering, juiciness, and flavor in every bite.
Affectionately referred to as the “king of the steakhouse,” the porterhouse is a composite steak that's derived from a tenderloin steak (filet mignon) and a top loin (or New York strip steak). The taste is beefy and delicious due to the combination of fat, marbling, and tender texture. The strip side is usually tender, but nothing like the premium side of the Porterhouse.
This well marbled crosscut from the forward section of the short loin on a steer's middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. The extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. This steak is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work, and that spells tenderness every time.
The Tenderloin, aka Filet Mignon, is another classic steak, for many it’s the ne plus ultra that needs no introduction. Ours needs no knife because it is tender to the extreme, clean and smooth, with a rich, lean beef flavor profile that won’t overwhelm.
Slab Bacon actually comes from the pork belly with long layers of the fatty part which runs parallel to the hardtop layer known as the rind. Slab bacon is a common type of bacon in the United States. It is the same as the Salt pork since it is made from the same cuts, the difference is that salt pork is not smoked cured.
The center cut or pork loin chops include a large t-shaped bone. These chops are very tender, have a little more fat, and have a mild flavor.
Boneless pork chops consist of the same meat as the rib-cut pork chop, but they have the bone and excess fat removed. Since these chops are trimmed and ready to cook, they're perfect for quick weeknight dinners.
A meaty salmon cut. It is thick, flavorful, and succulent. It’s got a balanced fat-to-flesh ratio, making it a versatile option for most cooking styles. You can pan-sear, bake, poach, or grill it.
Fresh never frozen Gulf Shrimp! Gulf shrimp are found along the southeastern U.S. coast. Shrimp can be steamed at no extra cost!
Our Ahi Tuna Steaks are perfect for the Blackstone! These steaks are best served at a medium-rare and are so tasty!
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Pork butt, also known as Boston butt or pork shoulder, is a cut of meat from the upper portion of a pig's front shoulder. A good smoked Boston Butt is incredibly tender, juicy, and flavorful. Our Boston butt is smoked for hours in our hickory wood smoker.
Chicken that has been cured with smoldering, aromatic hickory wood in house at The Butcher Meat Co. The smoke from the burning wood gives the chicken a sweet, delicately smoky flavor and a tender texture.
Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. There is a covering of meat on top of the bones and also between them. Smoked Spare Ribs are a staple on BBQ menus because they are flavorful, juicy, and delicious!
A 2.5lb chub of Bologna. Perfect to eat right off the smoker or slice and fry it up for a double southern delicacy!
As with any smoked meat, our wings are heated, indirectly, using smoke from hickory wood in house. The key to smoked meat is to cook the meat for longer, at lower temperatures. The result is juicy meat packed with a tender smoked flavor.
Baby back ribs come from the parts of the ribs that are connected to the backbone, beneath the loin muscle, and are curved where the meet the spine. Smoked to perfection, moist, and tender!
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