The Butcher Boys

04/07/2026

Hoyt is a wise boy! 😅

11/02/2025

For those who don't know us, we are a very small, CUSTOM BUTCHER SHOP way out in Greasy Creek. (Not far from Mona & Larrys store.)
Neil has been working in BUTCHER Shops since before he could even drive. First it was an English shop in South Florida called "The Butcher Boys." Then he was recruited to "Nebraska Meats."
He was close to purchasing Nebraska Meats (in South Florida) but TENNESSEE WAS CALLING!
He worked for Publix, Food Lion, Piggly Wiggly...... He managed MEAT departments for many years.
He strives to bring a RETAIL QUALITY to BUTCHERING!
His goal is to consistently provide the BEST service possible.
YOU WORK HARD CARING FOR YOUR LIVESTOCK.
Neil & Sam work hard to make sure every bit of your BEEF, DEER, LAMB or GOAT is cut the way you like it!
It's just the three of us here. SAM is our youngest son. (26 years young) He is the MARKSMAN & the MUSCLE behind our operation! We couldn't do this without him!
THANK YOU SO MUCH to ALL of our CUSTOMERS!

Please call if you are having a FARM EMERGENCY. We can HELP with stubborn cows, injuries, no trailer. Call or text us!
Our ONLY # now is: 423-599-3332 (TEXT if we don't answer!)
Phone Service here is often NOT reliable.
You can email or message us on Facebook as well.

Send a message to learn more

09/26/2025

We are OPEN for DEER SEASON! Please use the 423-599-3332 # (Send a TEXT if there is no answer.) Looking forward to seeing you all again!

Send a message to learn more

08/12/2025

Carne Asada! YUM!
There are more delicious steaks on the beef than just tenderloin, ribeye etc...Flat Iron is one of them.

Soy Sauce: Adds savory depth and helps tenderize the steak—kind of like a shortcut to flavor.
Lime Juice: Brings bright, citrusy flavor.
Vegetable Oil: The base of the marinade; also prevents the meat from sticking to the grill. (WE PREFER TALLOW)
Sugar: Balances the tang and salt in the marinade and helps the meat get that nice caramelized char on the grill.
Cumin: Adds warm, earthy flavor that gives the carne asada its classic seasoning profile.
Ancho Chile Powder: Lends a smoky note and a gentle kick—nothing too spicy, just enough to round things out.
Garlic: Brings bold, aromatic flavor that soaks into the meat as it marinates.
Flat Iron Steak: Skirt steak is the classic choice for carne asada, but unless it’s been commercially tenderized (like it is in restaurants), it can be tough and tricky to work with. Flat iron has the same bold flavor but is naturally tender, so you get great results without any extra fuss.
Here is a link to this amazing recipe:

https://www.onceuponachef.com/recipes/carne-asada.html

08/12/2025

Flat iron steaks are another awesome grilling steak!

08/12/2025

Denver steaks are awesome! We used to call chuck eyes a poor man ribeye.

08/11/2025

A rump roast has to be the best for a real roast beef! Cube steak is another one of my favorites.

08/10/2025

Busy weekend for goats and sheep!

07/21/2025

We get the nicest steers from rolling ridge farm in sweetwater tn. They are fed out beautifully. Their beef customer is going to be very happy with all there cuts. Its live weight 1350 and hung 840. Great looking beef!