KNOW WHERE YOUR MEAT COMES FROM
YOUR SOURCE FOR
GREAT LOCAL MEAT
Good beef has a story. We know where ours begins.
At Montshire, we believe good meat starts long before it reaches the butcher counter. It starts with the farmers who raise it, the care that goes into producing it, and the people who take pride in bringing it all together.
We work with farms throughout the Northeast, bringing locally raised beef to our USDA-inspected facility in North Haverhill, NH, where our skilled butchers handle the processing, cutting, and grinding.
From the farm to the cutting room to your table, we're proud to keep things close to home. No unnecessary middlemen, no guesswork about where your beef comes from. Just quality beef, traditional know-how, and a whole lot of pride in what we do.
Local farms. Skilled butchers. Beef with a story worth knowing.
Bringing animals in for processing? Make sure to bring your cut sheets when you drop them off.
Our butchers review every set of instructions beforehand so we can give you precisely what you're looking for, no surprises, no guesswork. We’ll call you before your scheduled cut day if anything is unclear.
We aim to get it right and get it done the way you like it.
Processing Timeline:
Beef: Hung for an average of 10 days to develop tenderness and flavor before cutting.
Got questions? We’re happy to walk you through the process.
Get in touch with us!
Local Roots. New England Proud.
From custom orders and wholesale inquiries to questions about where to find our beef, we’re here and happy to help. Drop us a line—we’d love to connect.