Meat Basics

Explore the Range

Your guide to all the meat, from snout to tail.​

When cooking meat at home, a little bit of guidance can go a long way. A great rule of thumb for all cuts of meat is that the more the muscle works on the animal, the tougher it will be. The cuts which are more muscular will lend themselves best to slower cooking processes, whereas the cuts from less prominent muscles are best prepared grilled or pan-fried. The more tender the cut, the more you can expect to pay per pound.


There are eight main primal cuts of beef which include chuck, rib, loin, round, flank, plate, brisket and shank. Each has its own unique flavor, texture and marbling. Muscle and the way it is used dictates best preparation for the cut. At Island Prime Butcher we offer our customers both grass fed, pasture-raised beef as well as Certified Angus Beef.


It’s so much more than bacon – every part of the pig can be eaten, and we think it’s all delicious. From the head to the bones and tail, explore the larder from prime cuts to the beginnings of a great stew or stock.


We have five main primal cuts of lamb which include the shoulder, rack, shank/breast, loin and leg. As with beef, the more work a muscle does on the animal, the more it lends itself to slower cooking for tenderness.


The four main primal cuts of poultry include the breast, thigh, wing and drumstick and apply to chicken, turkey and duck. Check back often for specialty poultry like quail, pheasants and more – as we strive to offer unique products for you!


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