Meat Services

Every piece is vacuumed sealed and flash frozen means freezing the products rapidly. This “quick-chill method” keeps ice crystals small, which prevents moisture loss in the meat when it thaws. This is the safest way and allows you to store it for up to 3- months.

Our sturdy boxes have thick foam cooler container provides maximum protection with gel or dry ice while shipping your products.

Our master butchers with over 15 years’ experience in the meat processing industry never cut corners. Our professional team are extremely gifted by their custom cuts and highly skilled carving to perfection to every ounce of steak, lamb, chicken, and pork.

Our meat is aged for maximum tenderness and the butcher’s technique adds to the exquisite richness, burst of  rich savory flavor in every bite.

American Meats and Produce Service is proud of our professional butchers and their high-end qualities, master skills and knowledge in the meat processing industry.

We appreciate everyone and thank you!


See our meat cuts below:

  1. Chuck – This area around the shoulders is used for some steaks, roasts, and ground beef.
  2. Brisket – This meat is below the chuck and just above the base of forelegs. It is a tougher cut of meat, which makes idea for barbecue cooking.
  3. Rib – This is meat behind the chuck and makes up a large section of the back. Here you will find the short ribs, prime rib, and ribeye steaks.
  4. Plate – This is the section below the rib and around the belly area. There are more short ribs, along with skirt steak.
  5. Short loin – This meat is farther along the back, behind the rib section. High Quality cuts such as T-Bone, and Porterhouse steaks come from this section.
  6. Flank – This is meat below both the short loin and the sirloin. You can get flank steak from this cut, which is a little tough. Best slow roasted on low heat.
  7. Sirloin – This is the next section of back, behind the short loins known for more steaks.
  8. Tenderloin – Tenderloin- is a cut from the loin of the cow. It comes from a short loin area.
  9. Top Sirloin – is a cut of beef from the primal loin or sub primal sirloin steak of gluteus and bicep femoris.
  10. Bottom Sirloin – steak cut from the back of the animal below the top sirloin and above the flank. Which can be roasted or grilled.
  11. Round – This is the hindquarters of the cow where meat is lean. Eye of round steaks and various roasts can be cut here.
  12. Shank – located beneath the brisket is cut from the leg above the knee to shoulder or hip. The meat is quite tough and suggest slow cooker to tenderize meat.
  1. Scrag – This is the portion immediately behind the head, at the top of neck. 
  2. Middle neck – This is the neck area and the base of the neck. You get chops and a small roast from the neck. 
  3. Best End – They are right behind the middle of the neck and across the back. 
  4. Shoulder – the different cuts are shoulder shanks. When blazed low you get full flavored gravy. 
  5. Loin – Most of the back region make-up of loin. Rack of Lamb is found here, as well as loin chops and tenderloin. 
  6. Chump – This is located behind the loin, just before the hindquarters.
  7. Leg – the hindquarters are back leg cuts such as steaks, roast comes from leg area. 
  8. Breast – This is roughly the stomach area. 
  9. Ground – Lamb can come from any of these parts. 
  1. Jowl – Pork jowl is a cut from the pig’s cheek. You can use it as a fresh cut or smoked and cured salt.
  2. Clear Plate – Just above the Boston-Butt is a section of fat called Clear Plate or called fat back used for making lard, adding sausage or ground pork.
  3. Boston-Butt – is slightly behind pig’s neck and is a wedge-shaped portion of pork shoulder above the standard picnic cut.
  4. Picnic Should or Cut – comes from the thinner, triangle shaped end of the pig’s shoulder, just above the front leg. It has less marbling and fat than pork butt.
  5. Loin – The loin of the pig is mostly made up of the back area where you find pork chops, rib roast, back ribs, tenderloin and loin roast.
  6. Spare Ribs – also called side ribs or Spareribs are a variety of ribs cut from the lower portion of pig or specifically the belly and breastbone, behind the shoulder and include 11 to 13 long bones.
  7. Bacon – can come from the pig’s belly, back or sides.
  8. Ham – is a pork from leg cut that has been preserved by wet or dry curing with or without smoking from the processing.
  9. Hind Feet (Pig’s Feet) – Need description

Other information

Shoulder – This section is the front area above the front legs but behind the head. Here is the blade roast, shoulder roll and the picnic roast.
Side – This is the area along the sides but lower than the loin region. Spareribs and bacon are found in this section.
Leg – The back haunches or upper leg area has the hams cutlets.
Ground pork – can be got from any cuts of meat.

Goat Cuts