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The Bare Bones Process
USDA Inspected
Achieving a USDA Grant of Inspection certifies that a meat processing facility meets the stringent standards set by the USDA's Food Safety and Inspection Service (FSIS) for sanitation, food safety, and humane handling of animals.
Maintaining this certification requires unwavering dedication to mitigate the likelihood of cross-contamination or the entrance/growth of pathogens. Our team routinely samples small portions of beef and cooked products at random for submission to a USDA approved laboratory to test for strands of E. Coli, Bovine Spongiform Encephalopathy (BSE), Listeria and Botulism
Humane Handling
By following strict FSIS guidelines and best practices, we guarantee a stress-free environment that promotes the well-being of our livestock, resulting in superior quality meat products for our customers.
Our 10 stall barn is bedded, covered, and enclosed to protect livestock from the elements. Each morning the livestock are physically inspected for signs of disease, illness, or malformity and isolated if necessary.
Following slaughter, the carcass is skinned, split, and specified risk materials (SRMs) are removed from the carcass to safeguard against BSE. All SRMs are inedible and prohibited for use as human food.
All dirt, hair, and debris is removed from the carcass before receiving the "Zero Tolerance Examination" by an official FSIS inspector. Passing this inspection signifies that the meat has met safety standards, is free of harmful contaminants and disease, and is safe for human consumption or resale.
Lastly, the carcass is sprayed with an organic (lactic) acid solution before entering a cooler to rapidly chill the carcass. The organic acid assists in the intervention of microbial contamination and tenderizing of the meat during the dry age period.
Dry Aged Beef
Our chill cooler are designed to rapidly reduce the internal temperature to prevent outgrowth of bacteria and pathogens. All our beef are dry aged for a minimum of 14 days (exceptions available on request). Some benefits of dry aging beef are:
Enhanced Flavor: Dry aging intensifies the beef's natural flavors, creating a rich, complex taste profile. The process allows enzymes to break down muscle fibers, resulting in a more concentrated and robust flavor, often described as nutty or earthy.
Improved Tenderness: The enzymatic breakdown of muscle fibers during dry aging also contributes to a more tender texture. This makes the beef easier to chew and more enjoyable to eat.
Moisture Loss: While moisture loss might seem like a drawback, it actually benefits the beef by concentrating its flavors. The reduction in water content enhances the meat's overall taste.
During the dry age process, it is common for meat to 'shrink' anywhere from 5% to 8% as moisture leaves the carcass.
Crust Formation: During the dry aging process, a crust forms on the surface of the beef. This crust protects the meat and can be trimmed away before cooking, leaving the interior moist and flavorful.
Unique Flavor Development: The controlled environment of dry aging allows for the development of unique flavors through the interaction of natural enzymes and beneficial bacteria. This process is similar to the aging of fine cheeses.
Customized Cuts
At Bare Bones Butchering we believe that every order should be tailored to the customer and we pride ourselves on delivering a superior product.
With more than 30 year of experience our butchers strive to ensure every cut is "the best cut".
Choose from over 100+ options to customize your beef, pork, or lamb. Dial in your roast size, steak thickness, or packaging to best suite your family or freezer.
Ground, Bulk Sausage, Links, and Patties
Add value to your beef or pork with our custom ground options!
Pick from patties, links, and bulk sausage casing for easy cooked meals. Spice up your pork sausage with one of our savory seasonings.
Smoked Meats
Brining and Curing
Our smoke process begins with a wet or dry brining where the product is cured for 3-5 days.
Curing draws moisture out of the meat through osmosis, resulting in reduced water content. This dehydration helps to concentrate the flavors and creates a firmer texture. Salt and curing agent penetration both helps to create a more cohesive and uniform texture while creating an environment that is inhospitable to harmful bacteria.
The interaction of salt, sugars, and sometimes spices and herbs, with the meat leads to complex flavor development. Enzymatic reactions continue to break down proteins and fats, adding depth to the taste.
The curing process infuses the meat with salt and other curing agents, creating a rich, savory profile that is further enhanced by the smoking process.
The Smoking Process
Next fully cured products are prepared for the smokehouse. Once in the smokehouse products spend 6 hours, slow heated, with hickory sawdust smoke.
During this period the low, slow heat of smoking encourages the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This reaction enhances the taste and creates a beautiful, appetizing crust on the meat.
After completing the smoke cycle, the product is moved to a separate cooling unit. Here the internal temperature of smoked product is closely monitored as the meat is cooled at a specific rate to prevent bacteria outgrowth and preserve the flavor and integrity of the product.
The complexity of the smoky flavors adds depth to the meat, making it more interesting and satisfying to the palate. The slow cooking process also allows the meat to develop a rich, savory taste that is hard to achieve with other cooking methods.
Our Ingredients
Curious about our ingredients or curing agents?
Contact us for a listing of our seasonings, cures, and their individual ingredient lists.
Premium Packaging
Vacuum Sealed Freshness
All steaks, roasts, chops, and hams come vacuum sealed in 5 mil plastic wrapping.
Choose the best packing quantity to fit your freezer or make family sized packs.
Request additional packaging specifications by recording them on your cut sheet. *Be advised additional fees may apply.
Quality Assurance
Rest assured we will take EVERY step to provide the best quality meat Western New York can offer.
The health and welfare of our customers and their families is a top priority. Our processing operations are routinely monitored for cleanliness and prevention of bacteria outgrowth or cross-contamination.
Each order is physically checked for accuracy, presentation, and adherence to USDA and FSIS regulations before approval for sale.
Freezer Friendly Storage
No need to BYOB (Bring Your Own Box) - Every order comes packed and boxed at the time of pick-up!
All orders come boxed using 18x14x8 and 14x9x8 boxes.
Custom boxing can be arranged for an additional fee.