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
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 are a locally owned and operated store – there is only one Boone’s Butcher Shop. We don’t have a high paid CEO in another state or investors dictating how we run our business. We support our community and we appreciate our customers who support us.
A difference you can taste – We grind fresh ground beef in our store EVERY SINGLE DAY. We cut and package our fresh meats in our facility. If you don’t see what you want in our cases, just ask. We have skilled meat cutters and butchers here every day that can customize cuts for you.
We don’t use preservatives or chemicals to extend the life of fresh meat. You won’t see water, salt or other additives in our fresh meats.
We strive to provide the highest level of customer service. Our team includes associates who have been with us for decades. We’ve been in business since 1946, so we have a high level of expertise in fresh meats.
We have meat to satisfy every carnivore’s appetite and budget. We carry Prime steaks and loins if you’re looking to splurge and we have economy buys and meat bundles if you’re on a budget. We have the largest meat display in the state.
No, you don’t need to call ahead or pre-order any of our meat bundles. Most of the items in the meat bundles are pre-packaged and frozen, so we box them up when you order. We generally package cuts like pork chops or steaks in 1 lb. or 2 lb. packages, pork roasts are around 5 lbs., and beef roasts are 2 lbs. – 3 lbs. Ground beef and breakfast sausage are typically in 2 lb. rolls. We suggest you come to the black counter when you enter the store and order your meat bundle when you first arrive. It may take us 10-20 minutes to box up your bundle, so you can shop around the store while you wait.
WE HAVE STOPPED ACCEPTING WHOLE DEER THIS SEASON (2023/2024). WE ARE ONLY ACCEPTING QUARTERED AND BONELESS DEER MEAT.