Through whole carcass butchery, our Meat and Seafood staff preserves connections with local farmers—and a unique skillset you can’t find at most conventional grocery stores. Our in-house meat cutters know our producers and can speak directly to how the animals are raised before they are sold in large pieces to Seward Co-op.
In many cases, co-op staff have visited the field or walked through the barn where the animals are raised. We know that while hogs from Pork & Plants may not be certified organic, the plants grown at that farm are, and the hogs are raised on that same land. At Peterson Craftsman Meats in Osceola, Wisconsin, beef is dry-aged for 21 days, a process that improves flavor and tenderness but isn’t necessarily called out on their packaging.
Thanks to our producers and skilled co-op staff, we’re able to create nutrient-dense foods at Seward: rendering fat for schmaltz, lard, tallow and duck fat, utilizing bones for collagen-rich broth, and making high-quality ground beef out of trim. Did you know that offal is available at your co-op? Seward’s sausage production team is featuring organ meat in chicken liver pate and a Haggis-inspired sausage.
Our staff is well-equipped to produce any cut you would like to special order. They are also happy to talk about preparation techniques that best suit the various cuts, or about alternate pieces you can substitute in your recipe.
Whole carcass butchery is an investment—in stronger ties to local producers, expertise that can be passed on to customers, and a more sustainable model with less waste. We encourage you to strike up a conversation with our knowledgeable staff, some of whom have more than 20 years of meat-cutting experience. Winter is the perfect time to try something new in Meat and Seafood.
Benefits of Whole Carcass Butchery
Seasonal Eating—Autumn and winter are great for stews, braises and roasts. These hearty meals create a warm,
aromatic atmosphere for sharing a meal together.
Sustainability—Whole carcass butchery supports small producers and utilizes all parts of the animal, making possible unique specialty products.
Value—Learn how to prepare more cost-effective cuts. Bonein is less expensive because you are paying for the weight of the bone, which can be used in your own bone broth. Save up to 25 percent with meat bundles. Or buy larger cuts to be prepared once and used in multiple meals.
Satisfaction—High-quality meat can be savored in smaller portions. Try a 4-6 oz. portion alongside mixed veggies roasted in animal fat or stewed in beef broth.
Nutrition—Found most concentrated in red meat, zinc is a vital nutrient, integral to immune system function and insulin effectiveness. Quality
meat provides iron and healthy fats. Bone broth contains collagen, great for skin and hair.
Expertise—Our staff knows exactly where your meat comes from and how to prepare different cuts to meet your needs.