In Store Butcher Team


While the other stores have their meat packed in central processing facilities, Tops has Real Butchers you can trust to serve the very best to your family.


  • Expert Butchers hand-cut fresh, high quality USDA Choice beef & Premium pork in-store daily
  • If you don't see what you need, custom cuts and special requests are welcome
  • Large assortment of all natural, grass fed, antibiotic free, and plant-based options for your family

Comparison chart


HOLIDAY TIP 1: When roasting larger beef cuts, opt for an ovenproof meat thermometer that stays snug in your roast throughout the cooking process - it's a game-changer! The secret to a perfect roast is keeping those savory juices locked in. Oven roasting is the easiest way to prepare beef - simply season and let the oven work its magic! Keep it effortless, keep it tasty.

+ Try these cuts of beef:
BOTTOM ROUND ROAST: Boneless and lean and best for slow-cooking.
TOP ROUND ROAST: A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.
SIRLOIN TIP ROAST: This boneless, lean cut is of great value. Best when roasted and carved into thin slices.
EYE ROUND ROAST: A lean, flavorful cut. Can be roasted or slow-cooked at home for an everyday meal.
RIBEYE ROAST: Savory and fine-textured with generous marbling. A classic holiday roast.

HOLIDAY TIP 2: At Tops, we're all about achieving that perfect, juicy pork! Give your pork the time it deserves to rest after cooking - it's the way to mouthwatering tenderness. When your pork stands, the flavorful juices settle back into the center, ensuring every slice is as succulent as it gets.

+ Try these cuts of pork:
PORK TENDERLOIN: The tenderloin is a highly versatile and tender cut known for its juicy texture. Its mild flavor complements well with spicy rubs, marinades, or sauces. Whether for entertaining or a swift family meal, the tenderloin offers a convenient option.
PORK LOIN ROAST: A loin roast prepared through brining, barbecuing, or stuffing consistently delivers an impressive presentation and delightful taste.
PORK CHOPS: Pork chops are a convenient and easy-to-cook option, providing numerous meal possibilities.

HOLIDAY TIP 3: For a juicy and flavorful holiday whole roasting chicken, consider brining it beforehand. A simple solution of water, salt, and your favorite festive spices can work wonders. Let the chicken soak in the brine for a few hours or overnight before cooking. This technique not only enhances the taste but also ensures a moist and succulent bird that will be the highlight of your holiday feast.

+ Try these cuts of chicken:
WHOLE ROASTING CHICKEN: Elevate your holiday table with our premium whole roasting chickens. Perfectly seasoned and ready to roast, these tender birds are the centerpiece your celebration deserves
BONELESS SKINLESS CHICKEN BREAST: For a lean and versatile option, our boneless, skinless chicken breasts are a go-to choice. Whether baked or pan-seared, they add a healthy and flavorful touch to your holiday menu.
BONE-IN CHICKEN THIGHS: Add juicy bone-in chicken thighs to your holiday menu. Versatile and packed with flavor, they're ideal for a variety of recipes, from hearty stews to perfectly roasted dishes.


TURKEY TIP 1: Ensure a stress-free Thanksgiving by planning ahead. Thaw your frozen turkey in the refrigerator, allowing 24 hours for every 4-5 pounds, for a perfectly ready centerpiece on the big day!

+ View Suggested Thawing Times:
8 to 12 pounds: 2 days
12 to 16 pounds: 3 days
16 to 20 pounds: 4 days
20 to 24 pounds: 5 days

TURKEY TIP 2: Temperature matters. Use a meat thermometer to guarantee your turkey is cooked to perfection. The internal temperature should reach 165°F in the thickest part of the thigh.

TURKEY TIP 3: For a golden, crispy skin, baste your turkey with melted butter throughout the roasting process. It adds flavor and keeps the meat moist. See how Chef Darian Bryan prepares his Thanksgiving turkey: click here to watch video

TURKEY TIP 4: Allow your turkey to rest for 20-30 minutes before carving. This ensures the juices redistribute for a moist and succulent result. Use a sharp carving knife for even, beautiful slices. Remove the legs and wings first, followed by the breast meat. Don't forget to collect those delicious drippings for gravy!