Reserve Meats and Sides for Your Holiday Meal

The Shop

We are a whole animal butcher shop. We source pasture raised animals from farming partners in Louisiana, Texas, and Mississippi. 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 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.


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.


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.


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.


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


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 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


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.


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.


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


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


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


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


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


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

Photo by Ischelle Martin

7731 Perkins Road, Suite 100
Baton Rouge, LA 70810
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(225) 349-8200
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Mon - Fri 9am - 6pm
Sat 9am - 4pm
Sun (No Custom Cuts) 10am - 3pm

Market & Deli

Breakfast Mon - Sat 7am - 10am
Lunch Mon - Sat 11am - 3pm
Brunch Sun 10am - 2pm
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