From the farm, our butcher shop is the next progression at Pono, where we skillfully break down and process the carcasses. Our beef is dry aged to enhance taste and tenderness before butchering. Once properly aged, our butchers break down the beef carcass and fill the case with cuts from the entire animal.
Our hogs are broken into primals within a couple days of being slaughtered. From there, they are cut into chops and roasts, while many of the cuts are reserved for processing. We produce bacon out of the belly, jowl, and shoulder, ham out of the hindquarter, and sausages from the trimmings. These products are all made in-house in small batches and smoked in our carousel smoker with apple and cherry wood.
All meat is cut, ground, cured, and smoked in-house. In our cases, you will find a rotating selection of fresh steaks, chops, roasts, grinds, and processed items including jerky, sandwich meats, and smoked sausages.
Since we are a whole-carcass butcher shop, some cuts may not be available on a daily basis. With proper notice, our butchers can take advance orders or special requests for those hard-to-find cuts or special roasts.