As we buy whole carcasses, we pay one price per pound to the farmer. Thus we are paying the same price for bones, fat and tenderloin. Because of this, we have to structure our pricing a bit differently than traditional butcher shops, who buy meat by the box or the piece.
For our pricing model, we take multiple variables into account, including where the cut of meat is situated on the animal, the labor it takes to carve different cuts, the level of demand, and the limitations imposed by the reality that any given animal only comes with so much of any given cut. For example, you can’t get more than four trotters from a pig!
Our Butchery charts show where certain common cuts on an animal are located. If you have questions about your favorite cuts, just ask us we’re here to help you understand our methods.