Custom Cutting

Custom Cutting is something we specialize in at The Butchery!
Our Custom Cutting counter, located at the center of our store, is staffed with experienced butchers during all store hours. Along with cutting, our butchers are trained to assist our customers with choosing the best cut of meat for their needs.

And we stand by our motto: No order is too large or too small! So whether you are serving dinner for two or 200 we can accommodate your needs!

But we are not just custom cutting!
Often times you will see our butchers in the meat room cutting steaks, roasts and other items for the day’s retail sales.

Our Hamburg is ground daily, often times multiple grinds throughout the day! Our Hamburg is made from meat we buy to make Ground Hamburg, it is not a way of getting rid of old meat that doesn’t sell!

At The Butchery we keep our inventory levels “tight” bringing in product throughout the week, which allows us to keep our products as fresh as possible.

SUGGESTED COOKING DIRECTIONS
FOR MEDIUM RARE ROASTS

Roast Preheat Temp Min/lb. Max. Time

Tenderloin 325 15 min 1.5 hrs.
Sirloin Strip 325 15 min 2 hrs.
Standing Rib 325 18 min 3.5 hrs
Boneless Rib Eye 325 15 min 2.5 hrs.
Top Sirloin 325 15 min. varies
Face Rump 325 15 min. varies
Eye Round 325 15 min. 1 hour
Boneless Pork 325 30 min. 1.5 hrs.
Boneless Lamb 325 30 min. 2.5 hrs.

*USE A MEAT THERMOMETER FOR BEST RESULTS

A meat thermometer is the only sure test for doneness of meat. The minutes are per pound are only a guide. Size shape. fat covering and initial temperature of the roast influence the cooking period. Insert meat thermometer in center of the thickest part of meat, not touching bone or resting in fat.