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RETAIL

BEEF  |  PORK | BUNDLES

Located at 1195 E. State Street in Veedersburg, Indiana, our retail shop carries a large variety of locally sourced meats and features an assortment of products from other local businesses. We carry a full fresh meat counter on Thursdays, Fridays and Saturdays, and all our items are made in-house with the exception of hot dogs. Our retail hours are Monday-Friday 10 am-6 pm and Saturday 9 am-1 pm. Call 765-636-4014 to place Special Orders, or to order a bundle. Gift Cards are available for any amount.

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BUNDLES

$50 BUNDLE

1) 1-lb. pkg pizza burgers

1) 2-lb. pkg. porkburgers

1 pkg. pork bacon

2 lbs. ground beef

2 pkgs. tenderized pork chops (4/pkg)

$135 BUNDLE

2 pkgs. pork steaks (2/pkg)

2 pkgs. bone-in pork chops (2/pkg)

2 pkgs. boneless pork chops, tenderized (4/pkg)

1 pkg. bacon

10 lbs. sausage (1-lb. pkgs)

2 pkgs. fresh pork (1-lb. pkgs)

2 pkgs. brats

$150 BUNDLE

10 lbs. ground beef

1 arm roast

2 pkgs. bacon

2 pkgs. sausage (your choice: mild, med., hot, mild or hot Italian, chorizo)

2 pkgs. pork chops, boneless

1 pkg. steak tips

1 pkg. summer sausage

$350 BUNDLE

4 New York Strips

2 filets

2 ribeye steaks

2 top sirloin steaks

2 pkgs. cube steak, tenderized (4/pkg)

1 chuck roast

1 rump roast

1 pkg. steak tips

1 pkg. taco meat

3 pkgs. stew meat (1-lb/pkg)

20 lbs ground beef

Retail Beef

BEEF

GROUND BEEF

  • Ground Beef

  • Ground Beef, Lean

  • Ground Fillet​ (100% fillet)

  • Slider Ground Beef Patty

  • Smash Burger

  • 1/4lb Ground Beef Patty​

  • 1/3lb Ground Beef Patty

  • 1/2lb Ground Beef Patty

  • Brisket Burgers

  • 1/4lb Pizza Burgers (50% pork, 50% beef, pizza seasoning, mozzarella cheese, pepperoni)​

  • Bacon Swiss Brisket Burger (Ground Brisket Bacon & Swiss Cheese)

  • Jalapeno & Cheese Popper Brisket Burger (Ground Brisket, Dried Jalapeno, Pepperjack Cheese, Bacon)

  • Western Brisket Burger (Ground Brisket, Vidalia Onion, Cheddar Cheese, Bacon)

ROASTS

ARM ROAST

Flavorful, moist and very tender when braised as a pot roast, it can also be roasted and thinly sliced.

PICANHA

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Cap of the top sirloin, it's excellent in kabobs and for slow grilling.

RUMP ROAST

Boneless or bone-in, this is one of the more tender beef cuts; it's juicy and full of rich flavor due to all the marbling throughout.

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  • Arm Roast

  • Chuck Roast, Boneless​

  • Rump Roast

  • Sirloin Tip

  • Round Steak

  • Cube Steak (tenderized)

  • Picanha (top sirloin cap w/ fat cap)

  • Tri Tip Roast

SIRLOIN TIP 

This roast is cut near the sirloin section, making it one of the more tender round cuts. It can be oven-roasted is often used for kebobs.

TRI-TIP ROAST

This juicy and tender roast is cut from the bottom sirloin and is easily recognizable due to its triangular shape.

CHUCK ROAST

The cut for a classic pot roast; braising makes it tender and rich with flavor. It also shreds well for ground beef.

ROUND STEAK

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This thick steak cut from the top round is full of flavor. It is best marinated and can be broiled, braised, or cooked in soup or stew.

STEAKS

FILET

This is an individual portion cut from the tip of the tenderloin, a tender and incredibly lean area of the loin.

T-BONE STEAK

This well-marbled cut consists of two tender steaks, the strip and the tenderloin, connected by a T-shaped bone.

RIBEYE

Boneless or bone-in, this is one of the more tender beef cuts, juicy and full of rich flavor due to all the marbling throughout.

  • Fillet

  • New York Strip

  • T-Bone

  • Porterhouse

  • Ribeye

  • Rib Steak (Bone-in Ribeye)

  • Ribeye Steak Sandwich

  • Tomahawk

  • Sirloin Steak

  • Chuck Eye Steaks

TOMAHAWK STEAK

Essentially a long short-rib bone with the ribeye still attached, it's just as rich and juicy with plenty of marbling throughout.

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TOP SIRLOIN STEAK

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Boneless or bone-in, one of the more tender beef cuts. Juicy and full of rich flavor due to marbling throughout.

NEW YORK STRIP

This lean steak is known for its marbling and the strip of fat along one cut edge, giving it great flavor and tenderness.

PORTERHOUSE

Like the T-bone with strip and tenderloin steaks connected by a T-shaped bone, it contains more of the juicy tenderloin.

CHUCK EYE STEAK

Known as the "poor man's ribeye," this cut is an inexpensive version, and is well marbled and flavorful.

TENDERLOIN & PRIME RIB

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  • Whole Beef Tenderloin, trimmed or untrimmed

  • Prime Rib, bone-in or boneless

TENDERLOIN

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This is the most tender cut of beef and makes for a flavorful and succulent roast when cooked whole.

PRIME RIB

One of the most tender cuts of beef, the meat is fine-grained and well-marbled with rich flavor and juicy tenderness. Can be bone-in or boneless.

KABOBS

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  • Bacon-wrapped Filet Tips Kabobs

  • Bourbon Pepper Beef Kabobs

  • Garlic Butter Marinated Beef Kabobs

BRISKET

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  • Whole Brisket, trimmed or untrimmed

  • Brisket Point

  • Brisket Flat

  • Corned Beef - whole, point or flat (seasonal)

WHOLE BRISKET

This cut includes both the brisket flat and points, and is the cut traditionally used for corned beef.

BRISKET FLAT

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The leaner part of the whole brisket should be cooked low and slow to tenderize it well.

BRISKET POINT

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The richest and most flavorful part of the whole brisket, as it contains the most fat. Best when smoked or braised.

FAJITA MEAT, STIR FRY AND FLANK & SKIRT STEAKS

SUMMER SAUSAGE

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  • Fajita Meat

  • Stir Fry

  • Flank Steak

  • Skirt Steak

FLANK STEAK

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This cut is lean and flavorful and great for marinating. It should be sliced thin and carved against the grain. Good for fajita meat.

SKIRT STEAK

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This cut has a rich, beefy flavor and is good for strip fry. Best marinated before being grilled. The diaphragm muscle  made of coarse fibers, cut against the grain or it will be chewy.

  • Beef Summer Sausage

  • Jalapeno & Cheese Summer Sausage

SNACK STICKS

HOT DOGS

BRATWURST

ITALIAN BEEF & TACO MEAT

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  • Beef Snack Sticks

  • Regular Beef Snack Sticks

  • Beef & Cheddar Snack Sticks

  • Jalapeno & Cheese Snack Sticks

  • Honey BBQ Snack Sticks

  • Seven Pepper Snack Sticks

  • TexMex Snack Sticks

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  • Hot Dogs

  • All-Meat 1/8 lb.

  • All Beef 1/8, 1/6, 1/4 lbs.

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  • Prime Cut 41 Beef Bratwurst

  • Pit Smoked BBQ Beef Bratwurst

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  • Italian Beef (marinated in Italian seasoning and peperoncino peppers)

  • Taco Meat - taco meat already mixed - just brown and serve!

VARIOUS MEAT CUTS

DOG BONES

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  • Steak Tips

  • Shaved New York Strip

  • Shaved Ribeye

  • Short Ribs

  • Soup Bones

  • Stew Meat

SHORT RIBS

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These ribs can come bone-in or boneless and are very tender, moist and flavorful when braised. 

SOUP BONES

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Also known as "shank cross cut," this lean meat is very tender and flavorful when braised or cooked in a stew.

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  • Smoked dog bones - large and small

  • Dog Food - Beef organ meat, ground beef, bone meal

OFFAL

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  • Beef Marrow Bones

  • Whole Beef Head w/ Tongue

  • Liver

  • Tongue

  • Oxtail

  • Heart

  • Beef Suet (fat)

Retail Pork

PORK

PORK CHOPS

  • Bone-in Pork Chops​

  • Bone-in Pork Chops, smoked

  • Boneless Pork Chops

  • Boneless Pork Chops, tenderized

  • Boneless Pork Chops, smoked

  • Boneless Pork Chops wrapped in bacon

  • Deep South Bourbon Marinated Boneless Pork Chops

  • Prime Cut 41 Rub Boneless Pork Chop
  • Garlic Butter Marinated Pork Chops
  • Herb & Sun-dried Tomato Marinated Pork Chops
  • Stuffed Bone-in Pork Chops (seasonal)

PORK CHOPS

Pork chops can be bone-in or boneless. Best cooked quickly over high heat to maintain their tenderness and juiciness.

TENDERIZED BONELESS PORK CHOPS

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Great cutlets for grilling or for breading to make homemade breaded tenderloins

HAM

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  • Ham - cured & smoked in-house

  • Whole or half ham available

  • Ham Steaks 

  • Ham Hocks

HAM

Cured/smoked in-house. Can be served hot or cold.

HAM STEAK

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Thick slices cut from the center of a ham. Cured/ smoked in-house, they can be pan-fried, grilled or baked and are often served with glazes or sauces for added flavor. 

DICED HAM

Cured and smoked in-house, great for soups, ham & beans, and more.

HOCKS

Cured & smoked in-house. Great for seasoning in green beans, ham and beans, and more!

LOIN

  • Whole Pork Tenderloin

  • Pork Loin Roast

  • Pork Fillet

WHOLE PORK LOIN

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This lean cut is known for its tenderness and is ideal for roasting, grilling, or pan-searing.

PORK FILLET

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Fully trimmed of all exterior fat and sinew, pork fillet is one of the leanest cuts of pork. Can be roasted whole or cut into medallions.

BONE-IN LOIN ROAST

These ribs are smaller and leaner than spareribs, making them ideal for grilling or smoking. Cook low and slow until the meat is tender and pulls away from the bone.

RIBS

GROUND PORK

  • Spare Ribs

  • Baby Back Ribs

BABY BACK RIBS

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These ribs are smaller and leaner than spareribs, making them ideal for grilling or smoking. Cook low and slow until the meat is tender and pulls away from the bone.

SPARE RIBS

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Spareribs are larger and fattier than baby back ribs, making them perfect for slow-cooking methods like smoking or braising. The extra fat keeps the meat moist and flavorful, resulting in succulent, fall-off-the-bone ribs.

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  • Ground Pork Bulk

  • Ground Pork Patties

  • Ham Loaf - 50% ground pork, 50% ground ham

PORK BELLY

BACON

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  • Fresh Side (Pork Belly)

  •  Whole or Sliced

PORK BELLY

Pork belly is a decadent cut with layers of fat and meat. Slow-roasting or braising allows the fat to render and the meat to become meltingly tender. Finish with a crispy skin by searing it under the broiler, hot oven, or on a smoker for burnt ends.

  • Pork bacon - cured & smoked in-house - sliced thick or thin 

  • Pork Bacon Bits

BACON

Perhaps the most beloved pork product, bacon is made from pork belly, which has been cured & smoked.

COUNTRY STYLE RIBS, SHOULDER ROAST & PORK STEAK

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  • Country Style Ribs

  • Shoulder Roast

  • Pork Steak​

COUNTRY STYLE RIBS

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These steaks are well-suited for grilling or pan-searing. Consider marinating or tenderizing them before cooking to ensure tenderness.

SHOULDER ROAST

Also known as "Boston butt" or "picnic shoulder," pork shoulder is an inexpensive cut of well-marbled meat.

PORK STEAKS

These steaks are well-suited for grilling or pan-searing. Consider marinating or tenderizing them before cooking to ensure tenderness.

PORK BUTT

SAUSAGE

BRATWORST

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  • Pork Butt, bone-in

WHOLE PORK BUTT

Perfect for slow-cooking methods like braising, roasting, or smoking, the fat marbling ensures a juicy, flavorful result, and the meat becomes incredibly tender when cooked low and slow.  A favorite when making pulled pork.

  • Breakfast sausage - mild, medium, hot

  • Maple Breakfast Sausage Links

  • Chorizo, Mild Italian, Hot Italian, Sweet Italian, Bruchetta

  • Sweet Cherry Chipotle

  • Smoked Polish Sausage

  • Andouille Sausage

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  • Bratwurst - all made in-house

  • Pork Bratwurst

  • Apple

  • Cheddar

  • French Onion & Swiss

  • Jalapeno & Cheese

  • Mango Habanero

  • Nacho Supreme

  • Parmesan Garlic

  • Philly Cheesesteak

  • Pineapple Teriyaki

  • Pizza

MISC. PORK

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  • Breaded Tenderloin

  • Pulled Pork

  • Canadian Bacon

  • Pepperoni

  • Salami​

  • Bacon Grease ​​

  • Pork Fat

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