17 07, 2016

Support Officer Mike Flamion

By | 2016-07-17T19:11:12+00:00 July 17th, 2016|News|0 Comments

Support Officer Mike Flamion At C&C Butcher, Ellisville, MO, we are grateful to be part of this community. We are thankful for the dedication of our local law enforcement and saddened by the recent events that changed the life of one of our own, Officer Mike Flamion. Next weekend, July 22nd - 24th 2016, we [...]

19 04, 2016

Beef Guide

By | 2017-04-10T09:38:55+00:00 April 19th, 2016|Beef Guide|0 Comments

Major Cuts of Beef The major cut, or the portion of the carcass where the meat is cut from, directly influences the tenderness, texture and flavor of the meat. The major cuts of beef are, from front to back: Chuck, Shank, Rib, Brisket, Plate, Short Loin, Flank, Short Loin, Sirloin/Tip, Rump, and Round (including the [...]

19 04, 2016

Pork Guide

By | 2017-04-10T09:38:56+00:00 April 19th, 2016|Pork Guide|0 Comments

Grading Pork is not graded in the same way that beef is graded. Basically, there are two types of pork – butcher hogs and sows. Butcher hogs are raised specifically for slaughter. They are bred to produce highly palatable meat. Sows are used to breed more pigs. When the sows are later slaughtered, their meat [...]