Tallgrass Pork

Tallgrass Meat Company provides the highest quality pork choices. Our goal is to provide a wide assortment of cuts as well as any custom needs our customers may need.

If at anytime you have a need for additional information, just drop us an email or a call. We'd love to help.


  • To the left is a quick pork reference.
  • Use the link to the right to contact us.
  • Detailed pork guides below!
    (we'll be adding as we go...)

These are normal cuts we generally carry. A reminder that availability and pricing can vary throughout the year. Call or come in anytime and we'll check our inventory for you.

Tallgrass: 510 North Garden, Suite C, Columbia, TN, 38401 | (931)505-8202

We are in the process of adding inventory pictures/info, this is a bit time consuming...bear with us as we build as it could take awhile to have everything laid out and listed...we want it to be just right for our customers. - TG

You may wonder about pricing: With local butchers, inventory and pricing changes daily. It's always best to call in and ask for Casey or Norm to check inventory and pricing.

Andouille Sausage

Andouille is a smoked sausage made using pork, originating in France. It was brought to Louisiana by the French immigrants that would merge to create much of Creole culture. In the US the sausage is most often associated with Louisiana Creole cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston shoulder roast. Once the casing is stuffed, the sausage is smoked again (double smoked).

Baby Back Ribs

Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking – usually with a sauce, often barbecue – and then served.
Peppered, Seasoned, etc...

Bacon Peppered, Seasoned, etc...

Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat, typically from the pork belly or from back cuts, which have less fat than the belly. It is eaten on its own, as a side dish, or used as a minor ingredient to flavour dishes.
Bratwurst

Brats Bratwurst

Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. We have many types and flavors on hand: Philly Cheese Steak, Gummy Bear, Cheese...etc.

Next Cut...

Coming Soon...

Next Cut...

Coming Soon...
Boston

Pork Butt Boston

Boston butt, or pork butt, is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork, a staple of barbecue in the southern United States.
Butterfly

Pork Chop Butterfly

In cooking, butterflying means to cut a thick piece of meat in a particular way so that it is then half its original thickness. ... Certain cuts of meat like chicken breasts and pork chops can be butterflied. Butterflied pork chops cook quickly and are an excellent choice for grilling, stuffing, pan searing, and broiling. These can also have bone in, or boneless upon preference.
Loin

Pork Loin Loin

In cooking, butterflying means to cut a thick piece of meat in a particular way so that it is then half its original thickness. ... Certain cuts of meat like chicken breasts and pork chops can be butterflied. Butterflied pork chops cook quickly and are an excellent choice for grilling, stuffing, pan searing, and broiling. These can also have bone in, or boneless upon preference.

Charcuterie Classes

Coming in the Summer of 2019 Tallgrass will begin offering "Charcuterie" classes centered around our wonderful cuts of meat.

If you have any questions, special requests, or simply want to talk about great food:

Drop In to Tallgrass Meat