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 break down each animal into thirds: one price for the FRONT of the animal, one price for the MIDDLE and one price for the REAR. Our butchery charts designate which price area some of the most common cuts fall into. If you have questions about your favorite cuts, just ask us – we’re here to help you understand our methods.