6 Williams Branch Road
Barnardsville, NC 28709
(828) 263-4073

Weekly order

Tell us what you’d like and whether you want it by weight or by the piece. We cut steaks 1¼" unless you ask otherwise, and roasts run 2–3 lb.

Orders close Thursday at noon. Orders placed after that will be processed the following week. If you need something more urgently give us a call.
The total below is an estimate. Meat is sold by the pound and we don’t know the exact weight until it’s cut, so the final price is figured from the actual weight when we pack your order. We’ll confirm before you pay.

Your details

We deliver within 25 miles of the shop, in North Carolina.

Beef — Red Angus

Enter a number, then choose whether that’s pounds or pieces. Leave blank for anything you don’t want.

Beef primal chart showing chuck, rib, loin, sirloin, round, brisket, plate, flank and shank

Tap a section of the chart to jump to those cuts

Ground

SpecialGround beef — 20 lb bulk$8/lb  ·  $160 for the boxTwenty pounds of our ground beef, packed and ready for the freezer. Exactly 20 lb, so this price is firm.
Ground Beef$9/lbGround fresh from whole cuts. Our everyday workhorse.
Heritage Blend Ground Beef$11/lbGround beef blended four to one with heart and liver. The nutrient-dense grind.

Chuck — the shoulder

Delmonico$21/lbOur name for the chuck eye — ribeye flavour at a shoulder price.
Denver Steak$17/lbCut from under the blade. Tender, marbled, underrated.
Flat Iron$20/lbSecond most tender cut on the animal. Grill hot.
Shoulder Roast$13/lbHonest braising roast with plenty of flavour.
Pot Roast$12/lbCut for the Dutch oven. Brown it, then let it go.
Stew Beef$12/lbCubed and ready for the pot.
Kabob Cubes$14/lbCut and ready for skewers.
Stir Fry$12/lbSliced thin for a hot pan.
Steak Tips$16/lbTrimmed steak pieces. Marinate and grill on skewers.

Rib

Bone In Ribeye Steak$34/lbThe classic. Bone left on for flavour and a better crust.
Boneless Ribeye Steak$37/lbSame steak, bone off. Easier to cook evenly.
Beef ribs$12/lbBig, meaty, and made for the smoker.

Loin

NY Strip Steak$28/lbFirm, beefy, evenly marbled. The steakhouse cut.
Beef tenderloin$38/lbThe most tender cut there is. Whole or cut into filets.

Sirloin

Picanha$19/lbSirloin cap with the fat cap on. Score it and grill over coals.
Top Cap Steak$19/lbCut from the sirloin cap. Rich and well marbled.
Tri-Tip$18/lbSanta Maria cut. Grill whole, rest, slice across the grain.
Bavette$23/lbThe flap off the bottom sirloin. Marinate, sear hot, slice across the grain.
Top Sirloin Medallions$16/lbSmall round steaks. Quick in a hot pan.
Top Sirloin Roast$13/lbLean, even roast. Good rare, good cold the next day.
Sirloin Tip Steak$12/lbLean everyday steak. Don't take it past medium.
Sirloin Tip Roast$10/lbLean and affordable. Roast rare, slice thin.
Tip Roast$14/lbLean roast from the sirloin tip.

Round — the hind leg

London Broil$14/lbOur name for the top round. Marinate and grill, slice thin.
Top Round$9/lbLean roasting cut. Rare and thin-sliced.
Bottom Round Roast$9/lbLean and honest. Roast rare or slice thin for sandwiches.
Eye of Round Roast$13/lbVery lean. Roast rare and slice thin.

Plate & flank — the belly

Skirt Steak$22/lbThe fajita cut. Marinate, sear screaming hot, slice across.
Flank Steak$20/lbLean and grainy. Marinate, grill fast, slice across.
Hanger Steak$22/lbOne per animal. Deep, mineral flavour. Cook rare.
Short Ribs$12/lbBone-in, English cut. Braise or smoke.

Brisket & shank

Brisket$12/lbWhole packer trim. For the smoker, twelve hours or more.
Thor's Hammer$14/lbWhole shank on the bone. Braise it whole and serve off the bone.
Beef Osso Buco$14/lbCross-cut shank with the marrow in. Braises into something rich.

Offal & bones

Oxtail$10/lbBone, fat and collagen. The best braise on the animal.
Beef cheeks$10/lbAll connective tissue. Braise and it turns silky.
Tongue$6/lbSimmer for hours, peel, and slice. Worth the trouble.
Heart$5/lbLean and clean-tasting. Slice thin and grill fast.
Beef liver$6/lbFresh liver. Soak in milk, fry with onions.
Marrow Bones$7/lbSplit lengthways. Roast and spread on toast.
Knuckle Bone$6/lbBig joint bone. Roast first, then simmer for stock.
Bones for Stock$6/lbMixed bones for a long, slow pot of stock.

Pork

Pork primal chart showing Boston butt, picnic shoulder, loin, spare rib, side and ham

Tap a section of the chart to jump to those cuts

Shoulder

Boston Butt$7/lbThe upper shoulder. Overnight in the smoker for chopped BBQ.
Pork shoulder$7/lbWhole shoulder. The cut for chopped BBQ.
Ground Pork$10/lbFresh ground shoulder. For meatballs, sauce, or your own sausage.

Loin

Bone-In Pork Chop$12/lbThick cut on the bone. Brine first if you have time.
Boneless Pork Chop$12/lbQuick in a hot pan. Don't overcook it.
Pork tenderloin$16/lbLean and quick. Sear and finish in the oven.

Belly & ribs

Pork belly$11/lbSkin on. Slow roast, braise, or cure your own.
Pork spare ribs$9/lbMeatier and fattier than baby backs. Smoke them.

Leg, shank & the rest

Ham$9/lbFresh ham, uncured. Roast it like pork.
Pork shank$10/lbBraise until it falls off the bone.
Pig feet$3/lbCollagen for stock, or braise them whole.
Pork ears$3/lbFor the dogs, or crisped up for you.
Pork liver$3/lbFor pate, or fried with onions.

Lamb — Katahdin & Dorper

Raised on our pasture. Same as above — a number, then pounds or pieces.

Lamb primal chart showing neck, shoulder, rib rack, short loin, sirloin, leg, shank and brisket

Tap a section of the chart to jump to those cuts

Shoulder

Lamb neck$14/lbBraise it slow. One of the best cuts on the animal and the cheapest.
Shoulder, bone in$14/lbWhole shoulder for a long roast or a braise.
Shoulder, boneless$17/lbRolled and tied. Easy to carve, good on the grill butterflied.
Shoulder chop$16/lbWell marbled and full flavoured. Grill hot and fast.
Round bone chop$16/lbCut across the arm. A working cut with plenty of taste.

Rack & loin

Rack of lamb$24/lbThe showpiece. Roast whole and carve at the table.
Rib chop$22/lbRack cut into chops. Quick in a hot pan.
Loin chop$23/lbThe little T-bone of the lamb. Cook it pink.
Loin, boneless$28/lbLean and tender. Sear hard, rest, slice.

Leg & sirloin

Leg of lamb, bone in$17/lbThe Sunday roast. Garlic, rosemary, a hot oven.
Leg of lamb, boneless$18/lbButterflied or rolled. Good over coals.
Lamb sirloin$22/lbSmall, lean roast from the top of the leg.
Lamb shank$17/lbBraise until it falls off the bone.

Ground, sausage & the rest

Ground lamb$17/lbFor kofta, meatballs, or a shepherd’s pie.
Lamb spareribs$17/lbFatty and rich. Slow roast or smoke.
Lamb bones$10/lbFor stock.

Prepared foods

Made in our kitchen. Sold by the jar, tub or piece rather than by weight, so these prices are firm.

Spreads & sauces

Big Ivy pimento cheese$7 / 8 oz
Big Ivy bolognese sauce$11 each
Chimichurri$8 each
Garden goddess dressing$8 each
Garden salsa verde$8 each
Bread & butter pickles$6 / 8 oz

From the deli

Roast beef$12 each
Pork smoked ham$9 each
Lamb ham$10 each
Bologna$10 each

Pantry

Tallow$11 each

Anything else

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