A Cut Above Processing & Meat Market

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Perkinston, MS
A Cut Above Processing & Meat Market

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

10/23/2026

Need to restock the freezer or pick up something for next week’s meals?

Our retail market will be open Saturday from 8:00 a.m. until 1:00 p.m. Come by and browse this week’s selection of locally processed meat.

Inventory varies, and products are available while supplies last.

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

10/22/2026

By the time an animal arrives at our plant, a producer has already invested months—or years—of work.

There have been early mornings, feed bills, hay to put up, fences to repair, health decisions to make and weather that did not always cooperate. Processing is one important part of the local food chain, but it begins long before the animal reaches us.

We are grateful for the producers who trust us with the livestock they have worked hard to raise, and for the families who choose to purchase meat from local farms and businesses.

Local food does not happen by accident. It takes committed producers, skilled processing and customers who understand the value of keeping those connections close to home.

10/21/2026

Why must a half- or quarter-beef customer choose between T-bones or strip steaks and filets?

Those cuts come from the same part of the animal. A T-bone contains both the strip loin and a portion of the tenderloin with the bone between them. If that section is cut into T-bones, the same meat cannot also be removed and packaged as boneless strips and filets.

The same either/or rule applies to bone-in versus boneless ribeyes. Once the rib section is cut one way, it cannot also produce the other option from that same side.

A whole-beef customer has two sides available and may have each side cut differently—for example, T-bones from one side and strips plus filets from the other. Half- and quarter-beef orders share the cutting choices made for a single side, so those customers must choose one option from each pair.

It is not an arbitrary cut-sheet rule. It is simply the anatomy of the carcass.

10/19/2026

Live weight, hanging weight and take-home weight are three different numbers—and they should not be compared as though they are the same thing.

Live weight is the weight of the animal before slaughter.

Hanging weight is the weight of the dressed carcass after the hide, head, internal organs and other non-carcass portions have been removed.

Take-home weight is the packaged meat after aging, cutting, deboning where requested, fat trimming and other processing choices.

The final amount varies from animal to animal. Breed, finish, carcass composition, aging and the customer’s cut instructions all affect yield. A bone-in order will also place more pounds in the box than a heavily boned-out order, even when both begin with similar carcasses.

Packaged meat will always weigh less than the live animal and less than the hanging carcass. That difference is a normal part of turning a livestock carcass into trimmed, packaged cuts ready for the freezer.

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.

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.

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.

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.

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)

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.

Address

6295 Caesar Necaise Road
Perkinston, MS

Telephone

+12283659291

Website

http://cutaboveprocessing.com/

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