humanely raised
HAND CRAFTED
FREQUENTLY ASKED QUESTIONS
What is "Whole Animal Utilization"?
Pine Street Market has been practicing Whole Animal Utilization since we opened in 2008. Whole Animal Butchery is a craft recognized by the Butcher’s Guild, which was established in 2011 after recognizing the growing trend of local butcher shops that are committed to practicing butchery this way, and to help to preserve the craft and ensure that the next generation can carry on the art.
In practice, that means we design our cutting, curing, and cooking around the whole animal, not just the most popular cuts. We turn trim, bones, and underutilized muscles into sausages, pâtés, rillettes, summer sausage, bone broth, rendered tallow and leaf lard, and other provisions that showcase the full flavor and value of the animal.
As Butcher Rusty is known for saying, “If we aren't minimizing waste, we aren't doing our job."
This approach is more labor-intensive and requires skilled butchers who understand how to work with a wide range of cuts, textures, and fat levels. We choose it because if an animal has been raised for food, we believe the most respectful—and most sustainable—thing we can do is make sure as much of it as possible ends up nourishing people, not going to waste.
Whole Animal Utilization also depends on local infrastructure: independent farmers, processors, and distributors, which in turn means local jobs and stronger regional economies. A few generations ago, these were mainstays in almost every town, but our food system has become increasingly centralized. In recent years, more people have started asking where their food comes from, how animals are raised, and what impact their choices have on the environment. For us, making the most of every animal is one of the most tangible ways to reduce waste, support responsible farming, and enrich the everyday eating experience.
Does your meat contain added hormones or antibiotics?
NO.
We do not source meat from animals raised with added growth hormones, and we do not buy from programs that use routine, sub-therapeutic antibiotics to promote growth or compensate for poor living conditions. When animals in our supply chain need medical treatment, that care is overseen by a veterinarian and managed according to strict withdrawal times so that no unsafe antibiotic residues enter the food supply, as required by federal law.
In the United States, hormones are not allowed at all in poultry or pork production, so any “no hormones added” claims on those species are really just restating existing law. Where hormones are legal—most commonly in conventional beef—we choose to work with farmers who do not use added growth hormones. Across the board, we work with farms that focus on good husbandry, pasture access where appropriate, and low-stress environments.
If you ever want specifics about how a particular farm manages animal health, we’re happy to talk through it at the counter or over email so you can make choices that align with your values.
What exactly does pasture-raised mean and why does it matter?
“Pasture-raised” means animals spend most of their lives on living pasture or have meaningful daily access to it, rather than being continually confined indoors. Pasture is more than just “outside”—it’s rooted, vegetative ground where animals can move, graze or forage, and express more of their natural behaviors.
This is not how most conventional meat is produced, where animals often live in crowded barns or feedlots with little or no true outdoor access. Well-managed indoor housing can protect animals from extreme weather, predators, and some diseases, and can support good welfare when it provides enough space, ventilation, clean bedding, and enrichment. But many high-density systems fall short on those basics, which is why we seek out farms that combine thoughtful housing design with low-stress handling and careful attention to animal health.
Pasture-raised meat and fat also tend to have different nutrition profiles. Studies have found higher levels of omega-3 fatty acids, more favorable fat ratios, and increased vitamins and antioxidants in many pasture-raised products compared with those from confinement systems. These differences support better overall diet quality when pasture-raised products are part of a balanced way of eating, rather than a magic bullet on their own.
For us, pasture-raised is about that full picture: animals with space and fresh air, farmers managing land in ways that build soil and biodiversity, and meat that reflects that care in both flavor and quality. When you choose pasture-raised meats, you help support farming systems that prioritize animal well-being, environmental stewardship, and truly good food.
Why do you brine pork and poultry?
Brining makes lean meats like turkey, chicken, and pork juicier, more flavorful, and more forgiving to cook. When meat rests in a salt-and-water solution (or is dry-brined with salt), the salt helps the muscle proteins hold on to more moisture and seasoning so they stay tender instead of drying out in the oven, smoker, or on the grill.
In simple terms, brining gives you a bigger “margin of error.” Even if your chops, loins, or whole birds cook a little longer than planned, they’re more likely to come out juicy and well-seasoned all the way through rather than bland and chalky at the center.
Check out Rusty's Know Your Butcher post on how to roast a whole chicken so brining tips, including a basic brine recipe.
Is your meat humanely raised?
Yes. We care deeply about animal welfare and choose to work with farms that share that commitment. The partners we work with focus on lower-stress environments, clean housing, quality feed, and careful handling throughout the animals’ lives.
For us, “humanely raised” is not just a label—it’s about relationships and accountability. We know our farmers, visit their operations when we can, and look for practices that support animal comfort and natural behaviors, like access to the outdoors where appropriate, good footing and bedding, appropriate group sizes, and prompt veterinary care when needed.
We’re proud to support these farms because their work goes beyond animal care; it also strengthens local economies and produces better-tasting meat. If you’d like more detail about how a specific farm raises animals, just ask us and we’ll happily walk you through it.
Do you do special orders?
We welcome special orders and we will do our best to fulfill your request or recommend another option. Inquire via email: info@pinestreetmarket.com
What's the best way to cook a steak?
This is one of the most common questions we get asked! Visit our Know Your Butcher "Recipes" page for Butcher Rusty's Steak Cooking Tips!
What's the best way to cook sausage?
Have you ever had a cookout and ended up serving leathery, dry sausages? It makes for a sad moment. Butcher Rusty recommends grilling your sausages and then braising them in a beer bath where they can stay warm and juicy until you're ready to serve! See our Know Your Butcher Recipe page for Rusty's Beer Braised Sausage recipe!
What is the best way to cook bacon?
This is a question we’re often asked! Is there a right way to cook bacon? We don’t know if it’s the “right way,” but it’s how we do it!
Stove Top: Start with a room temperature sauté pan. Lay the bacon in the pan side-by-side and avoid over-crowding. Cook the bacon on medium heat, flipping occasionally for even cooking.
Oven: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or aluminum foil and lay out the bacon side-by-side and avoid overcrowding. Bake in the oven for approx. 10 min and flip. Monitor the bacon every couple of minutes until it reaches the desired doneness.
Does your meat contain sodium nitrate/nitrite?
USDA regulations require that all dry-cured meat products contain sodium nitrate/nitrite for consumer safety.
For food safety, traditional dry-cured meats like salami, bacon, and whole-muscle cures are made with carefully measured amounts of sodium nitrate and/or sodium nitrite in the cure. These compounds help prevent the growth of dangerous bacteria and are used at very low levels; the residual amount in the finished product is small. For perspective, leafy vegetables such as spinach, beets, and lettuces can naturally contain many times more nitrate per serving than a serving of cured meat.
You may see products in the marketplace labeled “No Nitrates or Nitrites Added.” In most cases, those products are still cured using vegetable ingredients such as celery powder or juice, which are naturally high in nitrate. The fine print usually reads “except those naturally occurring in sea salt or celery powder,” because they are still using the same nitrate compound—just from a different source. In other words, it’s still a nitrate-cured product; the label is about the source of the nitrate (vegetable vs. curing salt), not the absence of nitrate itself.
We choose to be direct about our use of nitrate and nitrite, and we use them within strict safety limits to produce dry-cured meats that are both safe and delicious.
What is sodium nitrate/nitrite and why is it used in dry-cured meat products?
Sodium nitrate and sodium nitrite are closely related compounds that have been used for more than a century to make dry-cured meats safe and stable. They are naturally occurring; plants pull nitrate from the soil, so vegetables like beets, celery, and leafy greens can contain far more nitrate than cured meats ever do. When we eat those vegetables, our bodies convert some of that nitrate into nitrite, the same compound used in curing.
In curing, nitrate is slowly converted to nitrite, and nitrite then plays the key roles. It is especially effective at stopping the growth of Clostridium botulinum, the bacteria that produce botulism toxin, one of the most dangerous foodborne toxins. As curing progresses, nitrite is further reduced to nitric oxide, which reacts with myoglobin (the red pigment in muscle) and helps create the familiar color and flavor of cured meats.
Nitrite is used together with salt and controlled fermentation to guide the curing process. Salt draws water out of harmful bacteria and slows their growth, while beneficial bacteria (such as Lactobacillus) ferment sugars in the cure, lowering the pH and creating a more acidic, hostile environment for pathogens. This combination—salt, nitrite/nitrate, and fermentation—helps prevent spoilage, reduces the risk of serious foodborne illness, and contributes to the tangy, complex flavors in many dry-cured products.
The use of nitrate and nitrite in cured meats is strictly regulated. In the United States, their levels in finished cured products are capped (typically at or below 200 ppm), and actual residual amounts are usually well under that. For perspective, a serving of spinach, beets, or lettuce can naturally contain several times more nitrate than a serving of cured meat.
How long can I keep meat in the refrigerator?
Generally, your Pine Street Market meats will stay fresh in their vacuum sealed packaging for up to a week in the refrigerator. That being said, there are a few specific recommendations for certain types of products.
We recommend consuming or freezing fresh poultry products within 3-4 days of receipt. Fresh pork cuts and fresh sausages, such as Bacon Burger, Country, Mexican Chorizo, and Italian should be consumed or frozen within 5-7 days of receipt. Fresh Beef (whole muscle, not ground) should be consumed within 10 days of receipt. Sausage Links, such as Bratwurst, Whole Hog Sausage, and Smoked Chicken Sausage will last for up to 2 weeks in the refrigerator. Our Heritage Bacon will last in its original vacuum sealed packaging for up to 3 weeks in the refrigerator. Sliced cured meats, such as Coppa, Speck, Bresaola will last for 3 weeks (Because our artisan cured meats are sliced thin, once they are opened, they will be prone to drying out, so we recommend eating them once opened. We can’t resist eating the whole package in one sitting!)
If you anticipate holding on to any of your Pine Street Market meats, it’s perfectly fine to go ahead and freeze them until you’re ready to enjoy!
How can I tell if my meat arrived in good condition?
Please note that meat items will ship frozen and will be packaged with freezer gel packs in natural, environmentally friendly packaging material made from corn that dissolves with water to keep your meat cool. When your order arrives, the meat should be cool to the touch and vacuum sealed for freshness. If any seals are broken or something just doesn’t seem right, please email us at theshop@pinestreetmarket.com or call us at (404) 296-9672 – we’re happy to address your concerns to make sure you are satisfied with your purchase.
What should I do if I suspect the meat is bad?
We maintain strict USDA standards and quality control, so if you receive meat that you suspect may be bad, please email us at theshop@pinestreetmarket.com or call us at (404) 296-9672 so that we can go over the issue with you personally. We want you to be happy with your purchase.
How can I find out about special offers?
Stay up to date on all the meaty Pine Street Market news by subscribing to our newsletter or following us on Facebook and Instagram. We promise not to go “hog wild” with too many e-mails!
What kind of farms do you work with?
We take a lot of pride in our partnerships with local and regional farmers and ranchers. We know our farmers by name and they know your butcher. We visit each farm before agreeing to partner and we routinely visit to make sure our collective commitment to sustainability and humane farming does not waiver.
Where do you ship?
We ship all over the USA except for Alaska, Hawaii, and Puerto Rico.
When will my order ship?
All orders will ship via FedEx 2-Day Delivery due to the perishable nature of the product.
Orders placed before 5p ET Tuesday will ship the same week the order was placed. Orders placed after 5p ET Tuesday will ship the following week to ensure orders do not end up in a FedEx facility over the weekend. Please note, holidays may alter this shipping schedule (e.g. Thanksgiving and Christmas).
If you require overnight shipping or have an order that requires expedited processing, please email us at info@pinestreetmarket.com and we will do our best to accommodate. Please note, overnight delivery and/or expedited processing may incur an additional fee.
How will my order ship?
Due to the perishable nature of the products, we hand pack every order in insulated shipping boxes with re-useable freezer gel packs to keep your meats safe and chilled!