From Our Editors
Cattleman's Meat Company’s butchers tuck meticulously trimmed and seasoned steaks and chops into individual vacuum-sealed pouches, ensuring the meats avoid freezer burn over the course of their two-year/3,000-mile shelf life. Chicken breasts don italian and teriyaki seasonings, and pork finds itself sliced into precise portions of center-cut, boneless, and stuffed chops. Steaks, from T-bones to bacon-wrapped fillets, round out the proteinaceous bounty. The shop stocks its meats in its Nixa, Missouri, storefront and delivers parcels throughout the area.
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