Foodservice & restaurants
Standing orders and portion cut built around your menu, your line, and your delivery window.
- Primals to portion-cut
- Standing weekly orders
Stafford Springs, Connecticut · USDA inspected
Whole-animal butchery, at wholesale scale.
Beef, pork, lamb, goat, and poultry — cut by hand to your spec, packed for your channel, priced on your contract.
- One roof Slaughter, cut, wrap, label
- By hand No machines, no robots
- On site USDA inspection & documentation
- Beef
- Pork
- Lamb & goat
- Poultry
- Co-packing
- Private label
- Export documentation
Who we serve
Four programs, one standard.
The same floor, the same butchers, and the same inspection regime serve every channel — from a restaurant line to an export container.
Retail & butcher shops
Case-ready and retail-ready packs that hold margin and still look like a butcher made them.
- Case & retail-ready packs
- Counter-ready subprimals
Co-pack & private label
Your recipe and your label on our floor, with a guaranteed return on the animals we process.
- 65%+ guaranteed return
- Label & compliance support
International export
Export-eligible beef and pork with the paperwork handled in the same building as the cut.
- Export documentation
- Qurbani programs by reservation
On the floor
Cut by hand. No machines, no robots.
Good old-fashioned butchers doing what we love — full transparency from the farm to your customer's plate.
Slaughter & chillUnder one roof, with inspection on site.
Cut & grindSpec'd to your cut sheet, portion by portion.
Pack & labelCase, vacuum, or retail-ready — your label or ours.
“Just good old-fashioned butchers doing what we love.”
By the numbers
500+ farms
In New England and surrounding states supply our processing floor.
65%+ return
Guaranteed for co-packing clients on the animals we process.
6days a week
The counter and receiving dock are open — Monday through Saturday.
How it works
From first call to first delivery.
Open the account
Tell us your volume, your cuts, and your delivery window — we price the program.
Load your cut sheet
We spec cut styles, case packs, and packaging together, then load account pricing to your order screen.
Order online
Add lines, set your cases, and send it. Receiving and dispatch run Monday through Saturday.
Cut to order
Nothing sits. We cut against your order and stage it for your route or your counter.
Retail & home
Not buying by the case? The counter is open to you.
The same cutting floor serves your table. Reserve cuts ahead for counter pickup in Stafford Springs, or stop in Monday through Saturday, 9 to 5.
Counter pickupReserve ahead and collect at the shop.
Custom cutAsk for the cut, thickness, and pack you want.
SeasonalEid al-Adha Qurbani, reserved before the season.
Start the conversation
Tell us your volume. We'll build the program.
Wholesale ordering
Your program, in one order screen.
Add lines, set your cases, and send the request. Pricing loads from your contract at sign-in — never a consumer checkout.
Programs
Built around how you sell.
Beef
Primals & subprimals
Whole primals, subprimals, or portion-cut — aged and cut to your spec sheet.
Cut stylesWhole · Primal · Portion
PackagingCase · Vacuum · Retail-ready
Pork
Carcass & case-ready
From carcass to retail-ready packs, cut and wrapped on the same floor.
Cut stylesCarcass · Case-ready
PackagingCase · Vacuum · Retail-ready
Value-added
Ground & formed programs
Grinds, patties, and portions to your blend — packed for the case or the line.
Cut stylesGround · Patties · Portions
PackagingTube · Case · Retail-ready
Poultry
Whole & portioned
Whole birds or portioned to spec, packed to your case count and label.
Cut stylesWhole · Portioned
PackagingCase · Retail-ready
Order builder
Build the week's order.
Add lines from the full program list. Item pricing is loaded from your contract at sign-in.
| Program | Cut styles | Packaging | Add |
|---|---|---|---|
| Beef — primals & subprimals | Whole, primal, portion | Case, vacuum, retail-ready | |
| Beef — ground programs | Ground, patties, portions | Tube, case, retail-ready | |
| Pork — carcass & case ready | Carcass, case-ready | Case, vacuum, retail-ready | |
| Poultry — whole & portioned | Whole, portioned | Case, retail-ready | |
| Lamb & goat — year-round and Qurbani | Whole, primal, portion | Case, vacuum | |
| Private label — retail ready | Your label, your cut spec | Color or black-and-white |
Built for buyers
Fewer middlemen. Better margins.
Heavy discounts
Bulk pricing that protects your bottom line, from primals to case-ready.
Fast turnarounds
Slaughter, cut, and pack on one floor — no broker in between.
Exclusive products
Account-only items, promotional products, and tailored programs.
Order reporting
Custom reporting on every order so you know your numbers.
Next step
Ready to price a program?
Retail & home
The counter in Stafford Springs.
The same cutting floor that serves restaurants and shops serves your table. Monday to Saturday, 9 to 5.
At the counter
Cut to order, not to a planogram.
Counter stock moves with the week's animals. Call ahead for a specific cut and we will have it ready for you.
Beef
See the cut
Steaks & roasts
Rib steaks, strips, and roasts — cut to the thickness you ask for.
CounterCut to order
Ask aboutDry-aged selections
Pork
See the cut
Chops, ribs & roasts
Hand-cut chops and ribs, packed fresh at the counter or vacuum sealed.
CounterCut to order
PackFresh · Vacuum
Poultry
See the cut
Whole & cut-up
Whole birds, quarters, and cut-up packs — your choice of pieces.
CounterWhole · Cut-up
Ask aboutSeasonal birds
Ground
See the cut
Ground & custom blends
Ground fresh through the day — pick your blend and your fat ratio.
CounterGround to order
Ask aboutCustom blends
Three ways to buy
Reserve it, or walk in.
Wholesale discipline at retail volume: every order is cut against your request, not pulled from a freezer.
Counter pickup
Call or reserve ahead with your cut list, and collect at the shop when it suits you.
Custom cut
Thickness, trim, pack style, and case size are yours to specify — we cut it that way.
Eid al-Adha Qurbani
Qurbani products are reserved ahead of the season — ask at the counter to hold your order.
Visit us
30 Furnace Hollow Rd, Stafford Springs.
Address30 Furnace Hollow Rd, Stafford Springs, CT 06076
Phone(860) 684-3505
HoursMonday – Saturday · 9 am to 5 pm
Bone-in rib steak, hand-cut
Beef · Primal & subprimals
Dry-aged bone-in ribeye
The cut we are asked for most — dry-aged on the bone, then hand-cut to your thickness and packed for the case or the line.
On the floor
How this cut reaches you.
Buying by the case
Wholesale & foodservice
Account pricing loads to your order screen at sign-in. Build the week's order in lines and cases, and we cut against it.
Open the order builderBuying for the table
Retail counter & home
Reserve this cut for counter pickup in Stafford Springs, or ask for it cut to your thickness — Monday to Saturday, 9 to 5.
Reserve a counter pickupElsewhere on the floor
Related cuts & programs.
Every program is cut and packed on the same floor — see a cut, then build the whole order in one place.
Next step