Butchering
Butcher Process
If you have never bought bulk meat, this section is for you. It can be intimidating to deal with a rancher and butcher, all while making an investment into your food bank. A little bit of explaining should help ease the nerves. Butchering beef & pork are relatively similar. They differ in curing times & processes , & cuts of meat. You will pay by the lb to the butcher & producer. Butchering can be basic & cheap, or detailed & expensive. Below I dive deeper into each process, and what you can expect.
Beef
https://breezy-hill-farm.com/where-cuts-come-from
I will let my Art explain where cuts come from, dry aging, and what a half of beef consist's of. Look around the breezy hill page while you're there!
Pork
When butchering a hog, there are 5 main areas your meat comes from. Shoulder, Loin, Sides (Bacon), Jowls, and Hams. You will also receive ribs. Your ham and bacon can be cured or fresh. Some things to be aware of. Your grind (ground meat) will be your choice of breakfast sausage or brats or any ground based product. Every cut can be customized to your liking. I prefer the shoulder cut into pork steaks and loin into pork chops. Don't forget about the organs! Reach out if you need further explanation, I will be happy to assist!
Delivery!
If you live within 10 miles of Warrensburg, I will deliver for free this labor day weekend! Message me to order!