Meat Counter


Country Style Ribs

Country-Style Ribs are the meatiest variety of ribs, and are sold either by the pound or by the number of individual ribs desired. Country-Style Ribs also provide more versatility in cooking methods than loin back (baby back) or spare ribs.  They cook well in slow-cookers and are perfect for those who want to use a knife and fork.


Center Cut Chops

Thick-Cut Loin Chops

Boneless Butterflied Chops

Pork Shoulder Steak

Shoulder Steaks (previously called pork steaks) are cut from the pork shoulder and contain the blade bone.

Shoulder steaks are flavorful because they are rich in marbling, which keeps them tender during cooking. Shoulder steak is a popular, quick-cooking cut for grilling, sauté ing, or braising as they are typically about 3/4 inch thick and weigh 12 to 16 ounces each..

Crown Roast

Crown roast is an attractive special-occasion entrée using a pork rib roast or rack of pork. This easy-to-cook crown roast is formed by tying a pork rib roast/rack into a circle, ribs up, with the bones "Frenched."

After the crown roast is cooked, the tips of the bones are often decorated with paper frills. The roast's hollow center section is often filled with mixed vegetables, seasoned rice or a sausage based stuffing.


Boneless Loin Roast

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

Loin roasts are delicious when brined or rubbed with a spice mixture and oven-roasted or barbecued over indirect heat.  

Pork Tenderloin

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.

Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.

Pork tenderloin has a mild flavor, so it’s best when prepared with an added spice rub, marinade, stuffing or flavorful sauce. To keep the tenderloin juicy, be careful not to overcook.


Boston Roast

Boston Roast is the top portion of the front leg of the hog. The lower ‘arm’ portion of the shoulder is most commonly called a picnic ham. The upper part of the shoulder contains the shoulder blade bone , and was previously  known as the "shoulder butt"  (or simply Pork Butt),
The Boston Roast is well-marbled. This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, Boston Roast becomes meltingly tender and deliciously flavorful. This inexpensive cut is available bone-in and is usually presented as a three pound roast, but can be sized up to about ten pounds. 


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. 

Freezer Bundle Add-Ons

  • 6 Boneless Butterflied Pork Chops
  • 8 Center Cut Bone-In Pork Chops
  • 2 Two lb. Pkgs. of Boneless / Skinless Chicken Breasts 
  • 4 Individually Wrapped 8 oz. Choice Black Angus Flat-Iron Steaks
  • 3 lbs. Thick Sliced Hickory Smoked Slab Bacon (1 lb. pkgs.) 
  • 2 Packages of 12 Country Biscuits
$ 6.95
  •  5 lbs. of Butcher Boys Market Sausage in 1 lb. pkgs.

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