BOONE’S BUTCHER SHOP

TOP QUALITY MEATS FOR LESS.

PRODUCTS

WHAT’S ON THE MENU?

CUSTOM PROCESSING

WHATEVER YOU NEED, WE’LL MEAT YOUR SPECIFICATIONS

HOW CAN WE HELP YOU?

We harvest and custom process beef, hogs, lamb, goats and buffalo. We take your instructions on cuts and packaging and meet your exact specifications. In addition to standard cuts and products, we also offer several products that will add some excitement to your freezer. Products include:

  • Bratwurst
  • Sweet Italian
  • Zesty Italian
  • Chorizo
  • Cajun
  • Andouille
  • Polish Sausage
  • Mild, Hot and Extra Sage Breakfast Sausage

We also offer USDA inspection services for those wanting to sell their products to restaurants, at farmers’ markets and other venues. We work closely with our direct marketers to ensure that their customers are satisfied.

HARVEST SCHEDULE

MONDAY

Beef
Sheep
Goats
Hogs

WEDNESDAY

Beef
Sheep
Goats

THURSDAY

Beef
Sheep
Goats
Hogs

LIVESTOCK

By appointment only

WHOLESALE

LET’S RAISE THE STEAKS

BEEF BY THE SIDE OR QUARTER

Our beef by the side or the quarter is always purchased from local farms – just ask and we can tell you where the farm is and what kind of beef you’re getting. We provide a custom cut for sides or quarters of beef – you’ll tell us how thick you want your steaks, what size roasts you want, how much to a package, etc. Any cuts you don’t like can be ground into ground beef. Packaging is either freezer paper (lasts 6-8 months in the freezer) or vacuum packaging (lasts 12+ months in the freezer).

The National Livestock and Meat Board has a great beef chart to help you see the different cuts on a beef.  We also have a cutting instructions form that you can use to decide how you would like to have your beef cut.

GRAIN FINISHED BEEF

Pricing on Dressed WeightFreezer Paper WrapVacuum Pack
Side (average 300-400lbs.)$2.99/lb$3.10/lb
Front Quarter (average 150-220lbs.)$2.89/lb$2.99/lb
Hind Quarter (average 130-180lbs.)$3.29/lb$3.39/lb

GRASS FINISHED BEEF

Pricing on Dressed WeightFreezer Paper WrapVacuum Pack
Side (average 300-400lbs.)$3.44/lb.$3.54/lb.

HALF OR WHOLE HOG

We purchase hogs from a farmer right here in Nelson County every week, and you can buy them from us fully processed. We provide a custom cut, including making sausage. Our Pork cutting instructions form will help you decide how you would like your pork cut and packaged. Packaging is either freezer paper (lasts 6-8 months in freezer) or vacuum packaging (lasts 12+ months in freezer).

Pricing on Dressed WeightFreezer Paper WrapVacuum Pack
Half (average 90-110lbs.)$1.69/lb.$1.79/lb.
Whole (average 180-220lbs.)$1.64/lb.$1.74/lb.
Curing (optional on bacons and hams)$0.90/lb. on cured weight$0.90/lb. on cured weight
Links (quarter pound links - brats, Italian sausage, Chorizo, Andouille, Cajun)$1.50/lb. on linked sausage weight$1.50/lb. on linked sausage weight

WHOLE PIGS FOR BARBEQUE

Hogs we receive from our local farmers can also be purchased whole for your next barbeque. If you are unsure about what size to order, the chart below has the recommended weight according to the amount of people you are going to be serving. Please contact us at least 5 business days before the day you are planning to pick up to ensure it is ready.

PeopleWeight to OrderPeopleWeight to Order
2040lbs.125135lbs.
2550lbs.150150lbs.
3055lbs.175170lbs.
4065lbs.200175lbs.
5075lbs.225185lbs.
6090lbs.250190lbs.
80105lbs.265200lbs.
100120lbs.
WeightPrice
Under 25lbs.$6.00/lbs.
25lbs. - 49lbs.$5.25/lbs.
50lbs. - 74lbs.$3.20/lbs.
75lbs. - 99lbs.$2.80/lbs.
100lbs. - 149lbs.$2.30/lbs.
150lbs. and up$1.60/lbs.

CONTACT US

LET’S GET IN TOUCH

LET’S TALK

If you have any questions, please give us a call or shoot us an email.  We would be happy to help you.

Phone
(502) 348-3668
Email
info@boonesbutchershop.com

LOCATION

100 Old Bloomfield Pike
Bardstown, KY 40004

OUR HOURS

Mon—Sat
8am-8pm
Sunday
Closed

FAQ

WE’LL STEER YOU IN THE RIGHT DIRECTION

I just bought some fresh ground beef from Boone's. Why is it grayish-brown in the center and red on the outside?

The grayish-brown color of our fresh ground beef is completely normal! Unlike some of the big box stores, we do not add any preservatives or gases to our ground beef. We grind it fresh every single day, but don’t just take our word for it – the USDA has a more scientific explanation. Below is their explanation and you can get more great information on handling ground beef on their website at www.fsis.usda.gov under the topics section

“Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish-brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginnning to spoil”
– USDA Website

What do the Grades on the Beef Mean?

Grading is the way that the USDA informs customers about the quality of meat. The four grades that we carry in our store are: Prime, Choice, Select and A-Grade (our standard grade). For the most part, we use these to highlight the difference in cuts that you would cook as steaks. The prices of the steaks or whole loins reflect the grade (i.e. Prime is the most expensive and A-Grade is the least expensive). Here is how we describe the cuts:

Prime: This is the very best beef and the quality that you would find in the most expensive and fanciest steak houses. It’s definitely a special occasion steak (unless you’re Bill Gates). We typically have prime New York strip steaks and rib eye steaks.

Choice: This is a very high quality beef that is consistently flavorful and tender. This is ideal for gatherings where you want to impress, but not break the bank.

Select: This is a high quality beef and is typically flavorful and tender. We would suggest this grade for everyday meals and cookouts.

A-Grade: This is a good quality beef that offers the best value. The consistency in tenderness is lower than select, but it makes a great weeknight dinner option. It’s also great when you’re feeding a crowd. We’re always happy to suggest some great steak seasoning to take your steak up a notch!

We will not be harvesting hogs for BBQ roasts from November 9th through November 25th. The last day for pick up will be Saturday, Nov 10th, pick ups will resume Friday, Nov 27th.