ANGUS BEEF

Joe's Meat Shoppe sells only the best tasting and highest quality Angus beef certified by USDA inspectors. To make sure the cuts you take home are the most tender and flavorful available, we hang and dry-age our quarters of beef for a minimum of 7 days to improve the quality of the retail cuts we sell. This process is only followed by an increasingly rare group of fine butchers like your friends at Joe's. That's just one part of our total commitment to giving you the best quality products and service.

Want to learn more and see the cuts of beef available to you? Click here.

PORK

Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for "extra lean". In total, six pork cuts meet this guideline with less than 10 grams of fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving.

Want to learn more about pork products and see cuts available at Joe's, like back ribs, tenderloin and hams? Click here.

LAMB, VEAL AND POULTRY

Just like there's a clear difference between Joe's beef and what you'll find at your local supermarket, there's also a big quality difference with the other meats we sell. Our years of experience in the meat business have shown us that only a few premium meat and poultry growers in the country adhere to the quality standards that we expect in order to deliver the best products to you, our customers.

Our poultry products come from two excellent companies, Bell & Evans for all natural fresh chicken and Plainville Farms for all natural fresh turkeys . Our lamb is only USDA-certified choice American Lamb, not the New Zealand variety commonly found in supermarkets. Our veal also comes from the premier gorwers of naturally-fed veal in America - Provimi Foods of Seymour, Wisconsin.

Want to learn more about our lamb cuts, veal cuts and poultry? Click here.