Spend a fraction of the money you would spend on individual steaks by buying primal cuts offered during Butcher Days and enjoy the added benefit of your primal being hand-trimmed by an expert butcher just the way you want it.
Pick out your primal & pay.
Take your primal to the butcher.
Let your butcher know how you'd like your primal cut!
Order your meat primal online and select your future pickup date!
Butcher Days is Tony’s Meats and Market’s biggest bulk meat sale of the year. You will select different whole primals to purchase (e.g. whole ribeye loin, yielding portion cut steaks, rib roasts, or both), and our butchers will cut and wrap them for your freezer however you like. It is a great way to fill your freezer and get a look into how we process our high-quality meats in our meat departments.
Tony’s Butcher Days is a busy event, generally speaking, the earlier you come into our stores, the less busy it’ll be. With that being said, wait times are variable.
We will have a full case of beef, lamb, and pork primals, and great savings on bulk purchases of ground beef, sausages, and chicken. For the bulk packages of sausages and chicken, we’re happy to repack these in whichever way works for you! If you love a particular steak, we’ll have whole primals of that particular steak at great savings which we will portion cut and package for you!
An easy tell of a great butcher is their ground beef. Our ground beef is made from all of our beef trimmings from all our high-quality beef, then leaned out with whole muscle lean beef chuck to achieve proper lean points. In our everyday ground beef, you will find blends of trimmings from beef tenderloin, ribeye, NY strip, brisket, and more.
When you shop at Tony’s we continuously strive to deliver the best product possible. This extends beyond the care in sourcing our meats to how we age, cut, trim, and process our meats, keeping all of your cooking applications in mind.
We will have a limited supply of dry aged loins available to purchase for butcher days. Bone-in NY strip, and bone-in ribeye primals will be available.
We plan to have primals of our American Wagyu beef as well, though these are subject to availability. Primal selection will vary by date and location.
Brisket - $6.98/LB | Avg. Wt. 7-9 LBS.
Flank Steak - $9.98/LB | Avg. Wt. 8-10 LBS.
Ribeye - $15.98/LB | Avg. Wt. 16-18 LBS.
Sirloin - $6.98/LB | Avg. Wt. 12-14 LBS.
Strip Loin - $13.98/LB | Avg. Wt. 12 LBS.
Tenderloin - $20.98/LB | Avg. Wt. 5-6 LBS.
Tri-Tip - $5.98/LB | Avg. Wt. 12-18 LBS.
Beef Chuck - $6.98/LB
Flap Meat - $10.98/LB
Sirloin Coulotte - $10.98/LB
IN-HOUSE DRY AGED PRIMALS
Dry Aged Ribeye* - $19.98/LB | Avg. Wt. 18-22 LBS.
* Extremely limited.
Boneless Loin - $5.98/LB | Avg. Wt. 8-12 LBS.
Shoulder - $3.98/LB | Avg. Wt. 14-18 LBS.
Tenderloin - $6.98/LB | Avg. Wt. 3-4 LBS.
Back Ribs - $4.98/LB | Avg. Wt. 2-9 LBS.
Italian Sausage - $4.98/LB | Avg. Wt. 7 LBS.
Bratwurst - $4.98/LB | Avg. Wt. 7 LBS.
Tony's Bulk Bacon - $7.98/LB | Avg. Wt. 5 LBS.
Leg Of Lamb - $7.98/LB | Avg. Wt. 9-12 LBS.
Lamb Rack - $19.98/LB | Avg. Wt. 2-4 LBS.
Boneless Skinless Thigh (bulk) - $4.98/LB | Avg. Wt. 7 LBS.
Boneless Skinless Breast (bulk) - $5.98/LB | Avg. Wt. 7 LBS.
Can't make the event? No problem! We'll have a selection of meat primal available to order online and pickup at a later date. Skip the line, order online and still enjoy the huge savings from buying quality meat in bulk!
Order Today!We source our beef from small family farms in the Washington and Idaho regions. All our steaks are Premium Choice or better, representing the upper 9% of the US beef market. The farms we work with pay the utmost attention and care toward their humanely raised beef, which earns them their Premium Choice designation.
We feature Heritage pork as the standard pork we offer our customers. This pork has superior marbling, a rosy, red hue, and a distinctly rich flavor profile. We source most of our pork from small family farms in the Nebraska-Iowa reigon. We deal with smaller boutique processors that take the extra time to do it right, which leads to an unforgettable pork-eating experience.
Not all chicken is created equal. We care about our chicken–where it comes from, how it was raised, and how it was processed. You can rest assured that chicken from Tony's is from animals raised to our standards:
- NO antibiotics–ever.
- NO animal byproducts in feed.
- NO supplemental growth hormones or steroids.
90% of the Lamb at Tony’s is raised and processed in Colorado. Occasionally, we’ll source from Wyoming and Utah. Our Rocky Mountain Lambs are grain-fed and an average of 45 days on feed before processing. Grain feeding produces a lamb product that is tender, delicious, and mild flavored.
We proudly offer a variety of house-made sausages and grinds produced fresh daily. Each market features the classics (like ground beef), customer favorites (like Mexican chorizo and Portuguese breakfast sausages), and specialty grinds like our Kobe-style wagyu patties and bison patties, all accompanied by a rotating selection of savory sausages. Our grinds are versatile, and our sausages are seasoned to perfection.
