12 animals · 200 cuts · since the first counter
Know exactly what to ask your butcher for
Tap any part of the animal, see the meat that comes out of it, and walk in with a sheet your shop already understands.
Livestock
A whole animal, wrapped and labeled the way you eat
Wild game
What you took home from the field, handled right
Poultry
Birds, whole or broken down however you want them
No guessing at the counter
Three things you'll know before you go
Skip the awkward conversation
Every term explained in plain words, so you never have to nod along again.
See your real take-home
Enter a hanging weight and see pounds of steaks, roasts and ground meat.
Know what you'll cook
Each cut comes with the dishes it's famous for and how to cook it right.
Start here
Pick your animal
Everything a butcher processes — farm animals, wild game, birds and small game.
Livestock
Beef
The full steak playbook — plus roasts, burger, and bones
11 sections · 36 cuts · hangs 600–900 lb
Pork
Bacon, hams, chops, sausage — the most versatile order in the shop
7 sections · 27 cuts · hangs 170–220 lb
Lamb
Small animal, big flavor — racks, legs, shoulders, and merguez
6 sections · 19 cuts · hangs 55–80 lb
Goat
The most eaten meat on earth — lean, clean, and made for slow cooking
4 sections · 11 cuts · hangs 30–60 lb
Wild game
Deer (venison)
Backstraps, tenderloins, and a freezer full of sausage
5 sections · 17 cuts · hangs 80–150 lb
Elk
Beef-sized game with backstraps the size of a pork loin
5 sections · 18 cuts · hangs 280–550 lb
Wild hog
Leaner, darker, and more flavorful than farm pork — built for sausage and slow smoke
5 sections · 17 cuts · hangs 50–165 lb
Bear
Fatty, pork-like game — the best game fat there is, and it all must be cooked through
5 sections · 15 cuts · hangs 95–290 lb
Poultry
Chicken
Whole bird, halves, quarters, or eight-piece cut — plus the parts everyone forgets
4 sections · 11 cuts · hangs 3.5–7 lb
Turkey
Whole bird for the holiday, or broken down so the breast and legs cook right
4 sections · 10 cuts · hangs 10–24 lb
Duck & goose
Two birds in one: breast cooked rare like steak, legs cooked long like pork
4 sections · 10 cuts · hangs 3–10 lb
Why we built this
“A good butcher will tell you anything you ask. The hard part is knowing what to ask. That's the whole reason this exists — so the person on your side of the counter walks in as sure as the person behind it.”
The CutSheet family · small-town America
In their own words
What came back from the butcher
First half a beef I ever ordered without feeling stupid at the counter. I handed them my sheet and they said it was the clearest one they'd had all season.
The weight estimate was almost dead on. I knew how much freezer room I needed before the animal ever went in.
Filled out my deer's paperwork in the truck with cold hands. Two boxes and it was done, and the shop already had everything they needed.
Don't have an animal yet?
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One note when a half or a quarter opens up near you, plus the plain-words guide to every cut. Nothing else, ever.