A Cut Above Processing & Meat Market

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A Cut Above Processing & Meat Market A Cut Above Processing & Meat Market is a new, family-owned 6,000 sq. ft. livestock processing facil

Shopping local does more than put food on the table. It supports the producers raising livestock, the skilled work of pr...
10/16/2026

Shopping local does more than put food on the table. It supports the producers raising livestock, the skilled work of processing and a stronger local food system here at home.

Our retail market will be open Saturday from 8:00 a.m. until 1:00 p.m. Stop in and see what is available this week.

Selection changes from week to week, and products are available while supplies last.

📍 A Cut Above Processing
Saturday retail hours: 8:00 a.m.–1:00 p.m.

Planning to process cattle or hogs before the end of the year?We currently have select processing openings available in ...
10/15/2026

Planning to process cattle or hogs before the end of the year?

We currently have select processing openings available in October, November and December. Availability varies by species, number of animals and requested hang time.

Contact us with the number and type of animals you have and your preferred timeframe, and we can let you know what may fit.

Reaching out before your animals are ready to haul gives us the best chance of finding a date that works with your plans.

Why can ground beef from your own animal look or eat a little differently from the ground beef you purchase at a grocery...
10/14/2026

Why can ground beef from your own animal look or eat a little differently from the ground beef you purchase at a grocery store?

Commercial ground beef is often blended from lean and fatty trimmings to reach a consistent fat level and texture. Those batches may also include beef from multiple animals.

When we process one beef for one customer, that customer’s ground beef comes from that single animal. Its final texture and composition are influenced by the animal’s age, finish and natural fat, along with the steaks and roasts selected on the cut sheet. The more whole muscles reserved for other cuts, the more the grind is built from the usable trim remaining from those choices.

That does not mean anything and everything goes into the grinder. Bone, cartilage and heavy connective tissue are not intended ingredients. However, usable beef trim is still valuable meat, and placing it in the grind helps preserve the customer’s take-home yield.

Commercial ground beef is often formulated for a consistent target. Single-animal ground beef reflects the usable trim and natural composition of that one carcass, so some variation is normal.

Why is there a 25-pound minimum for each sausage flavor and type?At A Cut Above, each sausage flavor is mixed as its own...
10/12/2026

Why is there a 25-pound minimum for each sausage flavor and type?

At A Cut Above, each sausage flavor is mixed as its own batch. Every batch must be weighed, seasoned and mixed separately so the seasoning is distributed correctly and the finished product is consistent.

For example, 10 pounds of breakfast sausage, 10 pounds of Italian sausage and 10 pounds of green-onion sausage may total 30 pounds—but they are still three separate flavors and three separate batches. They cannot be combined to meet one 25-pound minimum.

That is why each requested flavor requires at least 25 pounds of meat. If a hog does not provide enough sausage meat for several full batches, choosing one or two favorite flavors usually makes the best use of the available pounds.

Thinking through those choices before completing your cut sheet helps prevent surprises later.

Just a reminder—our retail storefront will be open tomorrow, Saturday, from 8 a.m. to 1 p.m.! 🥩🐷Stop by and stock your f...
10/09/2026

Just a reminder—our retail storefront will be open tomorrow, Saturday, from 8 a.m. to 1 p.m.! 🥩🐷

Stop by and stock your freezer with our selection of beef, pork, and chicken. Check out the graphic below to see what will be available tomorrow and our current prices. Selection is available on a first-come, first-served basis. We hope to see you!

📍6295 Caesar Necaise Rd., Perkinston, MS (Necaise Crossing, Hancock County)

A slaughter appointment reserves much more than one place on one day.When we schedule an animal, we are also planning fo...
10/08/2026

A slaughter appointment reserves much more than one place on one day.

When we schedule an animal, we are also planning for cooler rail space, aging time, a later cutting and packaging position, freezer space and the labor required at each stage. For federally inspected work, we must also coordinate the appointment with our inspection schedule.

That is why processing dates can fill several weeks before a producer expects the animal to be ready. The animal may arrive on one day, but its place in our workflow continues well beyond slaughter day.

If you are planning to process cattle or hogs this winter, it is better to contact us before the animals reach their ideal finish date. We can discuss the anticipated timeline and help you choose an appointment that fits your plans.

What does it mean when meat bears the USDA mark of inspection?When livestock are slaughtered and processed under federal...
10/07/2026

What does it mean when meat bears the USDA mark of inspection?

When livestock are slaughtered and processed under federal inspection, the animals and resulting products must meet USDA Food Safety and Inspection Service requirements. Inspection includes inspection of the live animal, post-mortem inspection of the carcass, and oversight of sanitation, food-safety procedures and labeling.

The USDA mark of inspection and establishment number on a package identify it as a product that was inspected and passed. Properly labeled federally inspected meat may be sold in commerce, including across state lines. That is different from custom-exempt processing. Custom meat belongs to the animal’s owner and must remain marked “Not for Sale.” It is intended for the owner’s household, nonpaying guests and employees.

A Cut Above Processing performs both federally inspected and custom-exempt work. The correct option depends on what the animal owner plans to do with the finished meat.

“Can I get 40 pounds of stew meat and still get all of my steaks and roasts?”Sometimes—but not always. Every beef provid...
10/05/2026

“Can I get 40 pounds of stew meat and still get all of my steaks and roasts?”

Sometimes—but not always. Every beef provides a limited amount of meat, and stew meat is not simply an unlimited pile of leftovers.

Quality stew meat comes from clean, usable muscle that is cut into cubes and trimmed appropriately. When most of the animal’s suitable muscles have already been designated for steaks and roasts, there is less quality meat available to cube for stew. The smaller the carcass, the more noticeable that limitation becomes.

If stew meat is a high priority for your family, let us know on your cut sheet. We may recommend turning one or more roasts into stew meat so we can give you a better quantity without sacrificing quality.

A beef can be cut many different ways—but every choice changes what remains for the other cuts.

Have cattle ready for processing? We have room for 2 additional custom beef slaughter appointments next week, the week o...
10/02/2026

Have cattle ready for processing? We have room for 2 additional custom beef slaughter appointments next week, the week of October 5, with our standard two-week hang.

We also have openings later in October and select dates in November. Contact A Cut Above Processing to check availability and get on the schedule!

It may not feel completely like fall on the Gulf Coast yet, but it is never too early to start planning those cooler-wea...
10/02/2026

It may not feel completely like fall on the Gulf Coast yet, but it is never too early to start planning those cooler-weather meals.

Our retail market will be open Saturday from 8:00 a.m. until 1:00 p.m. Stop in and see what is available for your weekend meals and freezer.

Selection varies from week to week, so come by early for the best selection.

📍 A Cut Above Processing
Saturday retail hours: 8:00 a.m.–1:00 p.m.

Address

6295 Caesar Necaise Road
Perkinston, MS

Telephone

+12283659291

Website

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