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The Shop

We are a whole animal butcher shop. We source pasture raised animals from our farm in Kentwood, Louisiana. Specific cuts will vary from day to day. If you don’t see the cut you are looking for, we will be happy to suggest an equally tasty alternative.

Grass Fed Beef

Brisket

Brisket is a large, flavor-packed cut often prepared cured or smoked, but it's also one of the best cuts for braising and slow cooking.

Loin

This is where the most tender (and most expensive) cuts are found. Some of the best known steaks are cut from here because this section is tender enough for grilling, but they should be cooked rare or they'll get tough.

Sirloin

Cuts from the this section are tender, but less tender than from the Loin because they are closer to major movement muscles in the Round.

Plate

The Plate is cut from the belly of the cow. It is used for two kinds of steak: skirt steak, used for fajitas, and the hanger steak.

Flank

The Flank is a relatively thin region below the Loin. Cuts from this section are popular in Mexican and Chinese cuisine.

Round

This cut includes the rump and most of the rear leg. This is a major movement muscle area so meat from this cut is lean and can be tough. Wet cooking methods such as braising should be used.

Oxtail

Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. It is a traditional stock base for a soup.

Pastured Pork

Jowl

Pork jowl (alternately called jowl bacon or hog jowl) is cured and smoked cheeks of pork. Jowl is a staple of soul food.

Boston Butt

Boston butt, or pork butt, is the cut of pork that comes from the upper part of the shoulder from the front leg. Boston butt is the most common cut used for pulled pork, a staple of barbecue.

Picnic Shoulder

The picnic shoulder, or picnic ham, is the lower part of shoulder. This is a relatively tough and fatty cut, though it is often sold bone-in.

Loin

The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts.

Spare Rib

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs.

Belly

The belly is the fattiest part of the animal and is the source of bacon and spareribs.

Ham

The rear legs are often referred to as “ham.” This primal cut is sold as large roasts, is available fresh or cured, and is surprisingly low in fat.

Pastured Poultry

Wing

Wings are often served as a light meal or bar food.

Thigh

The thigh is dark meat from the upper part of the leg.

Leg

The leg, or drumstick, is dark meat and the lower part of the leg.

Breast

The breast is the portion of the chicken lowest in fat and the most popular.

Photo by Ischelle Martin

4765 Perkins Road
Baton Rouge, LA 70808
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Phone
(225) 349-8200
Email
galen@iverstinefarms.com
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Hours

Sunday 10 am - 3 pm
Monday 9 am - 6 pm
Tuesday 9 am - 6 pm
Wednesday 9 am - 6 pm
Thursday 9 am - 6 pm
Friday 9 am - 6 pm
Saturday 9 am - 4 pm
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