WELCOME TO BUTCHER BLOCK QUALITY MEATS CUTTING FORM

please note that unless specified to the slaughter crew, we do not receive the following: head, foot, tail, any offal including stomach, intestines,  hearts, livers, or any other form of innards. If you would like something in the above process please call butcher and slaughter crew to make the necessary arrangements. Thank you.

* Please be aware that making either of the hams or roast options dramatically shortens your available trim necessary for sausages. if you are looking forward to a good amount of sausage bulk or links then please select grind for legs. each leg yields approximately 15-20 lbs of trim for sausage, based on a average 200 lb carcass.

SHANKS : USED FOR SAUSAGE

PORK TRI TIP : DICED / cubed

SHOULDERS : BOSTON PORK BUTT ROAST BONE- IN, wrapped individually

LOINS : BONE-IN PORK CHOPS, 3/4" THICK, 4 per pack

SPARERIBS : YES, wrapped individually

BELLY : NO BACON, FRESH SIDE, wrapped individually

LEGS : USED FOR SAUSAGE 

 

Please be aware that sausage selections have a limit. Also you are limited to how much meat you bring in or have left over. you can make multiple selections, but you are going to get what is available in options by firts choice. A batch is 25lbs of meat, also referred to as per flavor. 

example: if you have made all four choices, but have only enough for two flavors in trim, you will get the first choices made by default.

If you have over the amount you have picked in choices, you will be contacted to pick your other flavors. if we are not contacted back with choice, you will have a double batch of the first choice made. Also, it is possible to have a 1/2 batch of trim left over. which means simply that the flavor choice made after the full batches will be a 1/2 batch - 12.5 lbs of sausage- .