The Corner Butcher Shop carries USDA Choice and Prime grade beef. We price our PREMIUM product to be competitive with the supermarkets lower quality beef. Our beef is guaranteed to be fresh and premium quality. We grind our own burgers guaranteeing no fillers or additives. We custom cut our roasts several times daily - always fresh.
Rib eyes, Porter house, T-bones, filets, etc, we custom cut it in front of you, to your specifications. We will hand rub or marinate for you, and can tell you how to cook it to perfection!
When you go to the meat case to purchase beef, there are a wide variety of options from which to choose. All of these options can make it confusing if you don't know what to look for. If you understand what the names mean, you'll be one step closer to proper selection.
• "Loin" and "Rib" are clues that the beef is a more tender cut.
• "Chuck", "Round" and "Flank" indicate a less tender cut.
Less tender cuts will require marinating or a slower, moist cooking method. The USDA has three grades that they generally give beef for retail consumption:
• Prime - Found in some fine restaurants and occasionally in specialty meat stores
• Choice - fine restaurants, meat markets, and some grocery stores
• Select - Most commonly found in grocery stores
Grades are determined by the amount of marbling (flecks of fat within the meat), the texture of the meat and its color and appearance. Prime meat has the most marbling and Select has the least. Less marbling means less fat, therefore Select has fewer calories. But remember, it may not be as tender, juicy or flavorful as Choice or Prime.
If you must buy pre-packaged product, there are a few things to watch for no matter what grade or cut you choose:
• Choose beef that is bright red in color in the fresh meat case. Remember, vacuum packaged beef in the self-serve case will be maroon because it has not been exposed to oxygen.
• Choose beef that is firm to the touch.
• Choose beef that has little or no excess liquid in the package.
• Look for packages that are cool to the touch and have no wear or punctures.
 
The Corner Butcher Shop
brings in fresh pork
many times weekly. We make our own fresh sausage (over 60
varieties!) We can bone and roll roasts, custom cut chops, hand rub
or marinate any purchase and more. Pork is never dry aged like beef
and lamb. It is best when fresh as possible and must always be kept
cool (38F degrees or below) pork will last two to three days at this
temperature.
The Pork industry has responded to the consumer's desire for lean
pork products. Fresh pork grown in the United States is on average
29% lower in saturated fat than it was just 20 years ago. Pork can
be a positive part of an eating plan that promotes weight loss. A
three ounce pork chop only has about 170 calories.
• Trim visible fat before cooking
• Portion control, three ounces is
about the size of a deck of cards
• Low fat preparations include:
broil, grill, roast on a rack or stir fry in minimal oil.
• Marinate lean cuts for extra
flavor
• Use herbs and spices to season
instead of high fat sauces
Do not overcook pork! Cook until internal
temperature is 160 degrees Fahrenheit. This will keep pork juicy and
tender. At 160 degrees pork is fully cooked and will be slightly
pink inside.
 
The Corner Butcher Shop carries all
natural poultry. Natural poultry is often raised in portable grazing
pens in open grassy fields. The poultry gets plenty of fresh air and
room to roam. Our poultry is free from hormones, antibiotics and
will always be juicy and tender. The Corner Butcher Shop
brings in our poultry fresh many times weekly. We always merchandise our
poultry on ice. This keeps it fresher and juicier than the plastic
wrapped chicken often found in grocery stores.
 
Sausage lovers need to look no further
than The Corner Butcher Shop to enjoy homemade specialties,
including Polish sausage, Boudin, Chorizo, Italian and country farm
sausage. We can custom make more than 60 varieties of fresh and
smoked sausage. All of our smoked sausages are prepared on site with
premium meats the old fashion way, in an actual smoke house!
The 60 sausages listed below are some of our favorites. You will
find many of them in our store everyday. The rest we can make in
small batches, often while you wait!
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