A Cut Above Processing & Meat Market

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Perkinston, MS
A Cut Above Processing & Meat Market

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

05/29/2026

This Saturday you'll get a rare sighting around A Cut Above Processing...

🐄 The man behind the slaughter floor will be behind the retail counter.

I'll be spending the day cheering Claire on at dance recital, so Dustan will be running the store from 8 AM to 1 PM.

Most weeks he's the one handling livestock, maintaining equipment, and doing the behind-the-scenes work that keeps everything moving. He's also the one responsible for our smoked products. If you've enjoyed our bacon, smoked sausage, ham, or other smoked items, Dustan is the guy who makes them happen. He even mixes our curing recipes from scratch before the products ever make it to the smokehouse.

He doesn't spend much time up front, so if you've ever wondered who I keep talking about in posts, Saturday is your chance to meet him.

We'll have a selection of beef, pork, smoked products, pet chews, and other frozen items available.

Stop by, say hello, and pick up something good for the freezer while you're there!

05/27/2026

It may feel early, but this is about the time of year when fall processing plans start to take shape.

As summer moves along, a few things tend to happen:

• Animals get closer to finishing
Decisions that felt a long way off start coming up quickly.

• Schedules begin to tighten
As more producers start thinking about the same timeframe, available dates move further out.

• Timing becomes more important
Lining up your processing date with when an animal is ready takes a little more coordination than most people expect.

We’re currently booking into late-July (with only a few scattered openings before then), and this is typically when we start seeing fall dates fill in behind that.

If you’re feeding now or planning ahead for later in the year, it’s not too early to start looking at dates and getting something lined up.

Planning ahead helps you stay on your timeline — instead of having to adjust to what’s left available.

📞 Call or message us to check availability

05/26/2026

A few weeks ago we talked about why steaks don’t always look the same…

Let’s take that a step further and look specifically at ribeyes.

Even within the same animal, ribeyes can vary quite a bit in shape. That comes down to a few key factors:

• Eye Size
The center “eye” of the ribeye can be larger or smaller depending on the animal.

• Cap Size
The outer portion (the ribeye cap) can vary quite a bit — sometimes it’s thick and prominent, other times it’s more minimal.

• Location in the Rib Section
Ribeyes cut closer to the shoulder will look different than those cut further back toward the loin.
As you move through the rib section, the shape of the muscle naturally changes.

That’s why when you get your boxes home and lay your ribeyes side by side, they don’t always match perfectly — even though they all came from the same side of beef.

It’s just the natural anatomy of the animal.

05/25/2026

This Memorial Day, we pause to remember and honor those who gave their lives in service to our country.

Their sacrifice is the reason we’re able to gather with family and friends and enjoy the freedoms we have today.

As many spend the day together around the table or the grill, we hope it’s also a moment to reflect and remember what the day truly represents.

We’re grateful to those who served — and especially to those who gave everything.

05/23/2026

One thing that makes local processing a little different than what most people are used to seeing…

It’s not a warehouse system.

Every animal is processed individually, and every order is built around that specific animal — not pulled from a larger inventory.

That means:

• Your cuts reflect that animal’s size, shape, and finish
• Inventory isn’t unlimited or always uniform
• Timing is based on real scheduling, not shelf stock

In a warehouse model, product is standardized and always available.

In local processing, it’s more of a small-batch harvest — built around real animals, real timelines, and individual customer preferences.

That’s part of what makes it different, and why no two orders ever look exactly the same.

05/22/2026

As we head into the holiday weekend, our retail market will be open Saturday from 8 AM–1 PM.

We’ve got the freezers stocked with:
• Steaks
• Ground beef
• Pork cuts
• Cajun smoked sausage
• Smoked boudin eggrolls
• Pet chews for dogs of all sizes

Whether you’re firing up the grill, stocking the camp freezer, or just trying to avoid grocery store crowds, we’d love to help you shop local this weekend.

Most importantly, we want to remember and honor the men and women who gave their lives in service to this country. We’re grateful for the freedoms their sacrifice secured.

📍 A Cut Above Processing - 6295 Caesar Necaise Rd. Perkinston, MS (Necaise Crossing Community)

05/20/2026

When it comes to beef, fat plays a much bigger role than most people realize.

It’s not just about flavor — it actually protects the meat throughout the entire process.

Here’s how:

• During Aging
Fat cover helps shield the muscle as it hangs in the cooler, slowing down moisture loss and protecting the meat underneath.

• During Cutting
Fat helps maintain structure and keeps muscles from drying out as they’re broken down into individual cuts.

• During Cooking
Fat acts as a natural barrier, helping meat retain moisture and preventing it from drying out on the grill or in the pan.

That’s why animals with a good, even fat cover tend to produce beef that holds up better from start to finish.

It’s something people don't always consider — but it makes a noticeable difference in the end result.

05/18/2026

Not all bones are the same when it comes to processing — and how they’re cut makes a big difference.

Our soup bones are typically cross-cut sections (like shank) that are cut flat and uniform.
They package well, stack cleanly, and hold up much better in vacuum-sealed bags.

“Extra bones”, such as knuckle bones are a little different.

These are irregular pieces from throughout the carcass — and they tend to have sharp edges and uneven shapes.

That creates a couple challenges:

• They usually puncture vacuum bags, causing the seal to fail
• They don’t stack or store as easily

We’re always happy to include a few bags of extra bones if requested, but we don’t cut down the entire skeleton.

Running all of those bones through the saw is:
• Very hard on equipment
• And increases risk on the saw for our butcher

That’s why most customers who want bones choose soup bones — they’re more practical to package, store, and use.

If you have questions about what to select on your cut sheet, we’re always happy to help you decide what makes the most sense for your order.

05/16/2026

Your Cut Sheet Matters More Than You Think

When we ask customers to fill out a cut sheet, it’s not just paperwork — it’s how we make sure your beef is cut the way you actually want it.

We often hear, “Just cut it into steaks and roasts.”

And we can do that — but there are still a lot of choices inside that request.

For example:

• Bone-in or boneless?
• How thick do you want your steaks?
• How many steaks per pack?
• Do you want every roast possible, or would you rather have more grind?
• Do you want stew meat, fajita meat, short ribs, brisket, soup bones, etc.?
• How large do you want your roasts packaged?

There are hundreds of ways a beef can be cut, and no two families use their freezer beef exactly the same way.

We know the time, money, and care it takes to raise an animal. The more information we have on the front end, the better job we can do matching your order to your preferences.

And if you’re not sure how to fill it out — that’s okay. Cut sheets are not always intuitive, and we’re happy to answer questions or walk you through it.

We also have a step-by-step beef cut sheet video posted here on our page if you’d like to watch before filling yours out.

05/15/2026

Saturday Retail Reminder 🥩🐾

Our retail store is open today from 8am–1pm!

We’ve got steaks, ground beef, pork, sausage, freezer fillers, box specials — tri-tip back and a fresh batch of pet chews just finished up too!

We currently have both small and large chews available for dogs of all sizes.

Small-batch operation and inventory can change quickly so get here early for the best selection!

Come see us this morning and stock up for the weekend!

📍 A Cut Above Processing
📞 228-365-9291

Address

6295 Caesar Necaise Road
Perkinston, MS

Telephone

+12283659291

Website

http://cutaboveprocessing.com/

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