Chops, Steaks, & Roasts
All chops and steaks will be cut the same thickness, and roasts will be cut to approximately the same weight. Select how thick you would like your chops and steaks below, and how large you would like your roasts. We recommend 1” chops, and including a few extras in each package, because sometimes one per person just isn’t enough! We recommend allowing ½ to ¾ pound per person when deciding what size roast you need.
Pork Loin Chops
Pork chops are everyone’s favorite and make a quick meal on the grill. If you would rather not have pork chops, we will add them to your sausage.
The pork shoulder is home to two different cuts of meat. The pork butt or Boston butt is often used for pulled pork. The picnic roast comes from the thinner end of the shoulder and is better for cooking whole. Both the butt and the picnic benefit from long and slow cooking. The sirloin is a bit more sinewy than the shoulder roasts. Choose below how you would like your pork roasts cut, or you can opt to have them added to your ground sausage.
Ham is always a favorite and a centerpiece for your holiday meals. If you choose to have your ham smoked, an additional charge of $1.00/lb will be incurred.
Select which rib cuts you would like below. Any you do not want will be added to your sausage grind. Pork spare ribs are dense and meaty, and popular for the tender-chewy texture they can attain with long and slow cooking. Pork back ribs are often called baby back ribs. They are smaller and leaner than spare ribs. Note that if you select Back Ribs, your Pork Loin Chops will be Boneless and you will receive your Pork Tenderloin whole.
Pork Hocks vs. Shanks
Hocks, technically, still have the skin on them, and are usually sold smoked. When the skin is removed, they are called shanks, usually sold raw and respond very well to braising. Select if you would like pork hocks or fresh shanks. Smoked hocks will incur an additional $1.00/lb charge.
You can choose to have your pork belly made into bacon, fresh side, or have it added to your sausage grind. If you chose bacon, the additional processing will cost $1.00/lb.
Select one option below for your sausage if you are getting ½ hog. Select two options if you are getting a whole hog. Seasoning for sausage will incur an additional $0.50/lb. Linking and patty making will also incur an additional $0.50/lb. Patties will be flash frozen and packaged in a sleeve.
Let our butchers know of any special cutting requests you have and we will do our best to accommodate them.