Pork Cut Sheet

  • Pork Cut Sheet

  • Format: (000) 000-0000.

  • 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/grind/trim.

  • Pork Roasts

    The pork shoulder is home to the "pork butt" (or Boston Butt)--often used for pulled pork. The Sirloin is another roast which is a bit more sinewy than the shoulder roast. Choose below how you would like your pork roasts cut, or you can opt to have them added to your sausage/grind/trim.

    These cuts will be left Whole, Half or turned into trim.

  • Ham      

    Ham is always a favorite and a centerpiece for your holiday meals. If you choose to have your ham CURED & SMOKED, an additional charge of $1.50 PER POUND OF HAM will be incurred. If you select a whole ham, please note that it will be between 10-12 lbs. and it will be whole/unsliced. If you select ham STEAKS below, you will get ham steaks in the steak/chop thickness you selected previously.

  • Ribs

    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

    The cut known as the "hock" is traditionally smoked & technically still has the skin on; however, we do not leave the skin on following harvest. When the skin is removed, they are called "shanks", are usually sold raw, and respond very well to braising. Select if you would like skinless smoked "hocks" or fresh, raw shanks. Smoked hocks will incur an additional $1.50/lb charge.

  • Belly

    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, it will be cured, smoked & sliced, and the additional processing will cost $1.50 PER POUND OF PORK BELLY.

  • Ground Pork

    IF YOU ARE GETTING 1/2 A HOG, you have 2 choices to make: (1) whether you want bulk, links or patties; and (2) what seasoning you want.

    IF YOU ARE GETTING A WHOLE HOG, you get to choose TWO products (bulk, links or patties) and TWO seasonings to go with the 2 sausage products you select. For example: You want bulk sausage and full size links, you will select "bulk" & select what seasoning you would like, THEN you ALSO select links and what seasoning you want your links to be. 

    Seasoning for sausage will incur an additional $0.50/lb. Linking and patty making will also incur an additional $0.50/lb. (So a seasoned link or a seasoned patty would incur an additional $1.00 PER POUND OF LINKS OR PATTIES). Patties will be packaged in a stack of 4 patties per package; links are 4 to a pack.

  • Rows
  • Rows
  • Rows

  • Special Instructions

    Let our butchers know of any special cutting requests you have and we will do our best to accommodate them.

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