meatsbg

OUR MEATS

Beef, lamb, pork, poultry, and anything in between...

PORK

We take pride in our large selection of Pork products.  We use our pork to create fresh house-made sausages and beautiful tied roasts with our house blend of spices, with no preservatives, filler, or nitrites.

We occasionally carry Suckling Pigs.  Whole pig purchase is available for advanced orders.

LEG

Leg Bone-In - Ham

Leg Bone-In - Ham

A whole leg can be used to cure for a ham or slow roast. It can be seen as a holiday center piece. Because the lean meat lay underneath a layer of its fat, marinating or brining may work best for this cut of pork.

Leg Boneless / Roast

Leg Boneless / Roast

A bone removed from the leg. Roll and tied.

Leg Steak / Rump Steak

Leg Steak / Rump Steak

The leg comes from the hip area toward the back of the loin. Because it has higher pecentage of bone, it has lots of pork flavor, but tough unless braised.

HOCK

Pieds / Trotter

Pieds / Trotter

Pigs foot - can be braised, pickled or added to stocks. Perfect to add a gelatinous character to your next stock.

Ham Hock / Shank

Ham Hock / Shank

A ham hock is a thick cut of pork that comes from a pig's leg, the area between the ham and the foot. With the bone in, it is a gelatinous piece excellent for braising. Meat can be lean and tough if cook incorrectly!

LOIN

Filet Mignon / Tenderloin

Filet Mignon / Tenderloin

The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. Its the most tender and relaxed muscle that you can replace for your "Chicken Breast". It usually weighs 1 -1 1/2 pounds whole.

Côte de Porc / Rib Roast

Côte de Porc / Rib Roast

The rack is found at the back of the animal. This is where you find your traditional pork rib chop. A whole roast is usually 10 - 12 ribs. When the pork rack is tied into a circle, it is called a Crown Roast of Pork

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Rib Chop

Rib Chop

The rib section of the loin, from the shoulder to the middle of the loin

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Center Loin / Boneless

Center Loin / Boneless

Fairly lean, mildly flavored meat with a thick cap of fat on top

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Porterhouse / Loin Chop

Porterhouse / Loin Chop

The hip and loin toward to the back of the animal. Depending on where they are cut from, the chops may have some pieces of tenderloin.

BELLY

Poitrine / Belly

Poitrine / Belly

The belly is from the base of the pig. It can be bone in or boneless. This is the cut in which bacon is cured and smoked from.

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Baby Back Ribs

Baby Back Ribs

Baby Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back ribs.

SPARE RIBS

Spare Ribs

Spare Ribs

Spareribs or country style ribs are the bones connected to the belly. These ribs are usually slow cooked, barbecued or baked slowly at a low temperature.

BLADE SHOULDER

Côte d'Échine

Côte d'Échine

A 1 inch or less bone in steak is cut from the chuck. It offers a particularly marbled steak tender and tasty. Rich and economic, it is best to simply grill it, pan sear or barbecue. Can be roasted whole or braised.

Echine / Chuck Roast

Echine / Chuck Roast

Echine is the part of the animal, between the neck and the fist ribs, above the shoulder. This part can be roasted or braised, as well as grilled or pan-seared when sliced into steaks. Pretty fatty, so not as dry as the "filet". This cut is full of flavor.

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Boston Butt / Pork Butt

Boston Butt / Pork Butt

Boston Butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Alternative cut would be a pork shoulder.

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SHOULDER

Shoulder Bone-In / Picnic

Shoulder Bone-In / Picnic

Pork shoulder is a hard-working muscle and the meat is pretty darn tough unless slow-roast, braised or smoked for tenderness.

Shoulder Steak

Shoulder Steak

Shoulder chops have lots of fat and connective tissues, and some blade bone.

Shoulder Roast / Boneless

Shoulder Roast / Boneless

Bone is removed and tied into a roast or can be cut into cubes for easier handling and quicker cooking.

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