Discover the perks of buying from your local butcher.
Presented in partnership with the Missouri Beef Industry Council.
Max Carrillo and his wife, Danielle Carrillo, bought Clark’s Custom Meat Company, a meat market and custom meat processing plant, in 2023. Located in St. Joseph, Clark’s Custom Meat Company produces top-of-the-market quality beef, pork, lamb, goat, and wild game.
Association of Meat Processors Convention & Trade Show.
When it comes to educating customerson cuts of meat, the Carillos shine. They believe that educating customers about both the animal and the cuts it can provide ensures the best possible experience. “It’s always been such a huge part of our heart and mission around butcher shops—not just to know how to cut the meat and where it comes from but how to get those cuts, the value behind them, and cooking methods with each cut,” Danielle says.
With so many cuts of meat, picking the right one for a meal can be daunting. Oftentimes customers choose to avoid the butcher shop altogether out of fear that they may not know what to ask for. Yet, buying from a local butcher has its advantages.
Some benefits of buying from a local butcher shop, according to Max, include experiencing firsthand where your food comes from and receiving personalized advice when visiting. “The best part is when people come in and say, ‘Hey, I don’t know what to buy—can you help me figure it out?’” Max says. Danielle and Max recommend visiting your local butcher when selecting a beef cut, asking lots of questions, and reviewing a cut sheet: a diagram that shows which parts of the cow yield specific cuts.
Clark’s sells several varieties of steaks, including T-bone, prime ribeye, and KC strip.
Other benefits of buying meat locally from a butcher shop include gauging the animal’s treatment and diet before purchasing the meat in bulk. Because local butcher shops like Clark’s Custom Meat Company work with the ranchers in our state, the shops can select the highest quality beef possible, considering multiple factors including nutrition, treatment, and taste. When buying local, Max says that first-time visitors are shocked at the cheaper price of meat in the butcher shop in comparison to a grocery store. “It’s cool whenever people come in and they see the price difference from what they would be paying at the store,” he says.
Other cost-cutting opportunities include purchasing either a whole or a half cow from a butcher. In addition to providing customers with the convenience of a stocked freezer, they also get the chance to support a local businesses. “It’s all very connected and intimate,” Max says proudly. “You can see the meat, the butcher, or even see one of the farmers in the back of the shop.
BEST FOR BBQ: CHUCK, RIBS, PORK SHOULDER
Tip: For those who don’t love the texture of a brisket, Max recommends giving beef chuck a try for making delicious and tender burnt ends.
BEST FOR QUICK WEEKNIGHT COOKING: CHUCK, HAMBURGER
Tip: “Chuck might be my favorite cut for versatility,” Max notes. “You can smoke it, grill it, cube it for burnt ends, or throw it in the Crock-Pot. For how versatile it is, it’s hard to beat.”
BEST FOR SLOW BRAISES: BEEF SHANK, CHUCK
Tip: Because shank is a tough cut, Max recommends using the tough tissue to your advantage. As the shank cooks, the connective tissue will melt and tenderize the meat, making for a melt-in-the-mouth meal.
A GUIDE TO GREAT BUTCHERING
For great butchering that produces prime cuts of meat, Max suggests focusing on two elements: the sharpness of the knife and correctly dividing the animal. “A good butchery job comes down to being efficient with your cuts and your knife work,” Max says. “If your knife is sharp, you can do a lot better job, even if you’re not super skilled. But if your knife is dull, it’s hard for even someone who is good at butchering.” One sign of an excellent butcher, according to Max, is someone who produces clean cuts of meat that are free from jagged edges. Another element for great butchering is knowing where to divide meat from muscle. If a butcher does not divide the animal correctly, it can affect both the cooking experience and the consumption experience. “If I go to the store and buy a chuck roast, I don’t want half a chuck and half a neck muscle. Knowing where those separations are makes all the difference,” Max says.
8411 Southwest Highway 59, St. Joseph
All photos courtesy of Clarks’s Custom Meat Company.
This article was originally published in the January 2026 issue of Missouri Life.
The Missouri Beef Industry Council (MBIC) is a nonprofit organization responsible for administering programs of beef promotion, education, research, and consumer and industry information.
