About The Butcher Shop
At Echo & Rig
Echo & Rig provides top-tier meat obtained from a network of farmers and ranchers who raise animals with the most personal attention. We select our relationships with the farmers and ranchers, as it is very important to us that this personal touch carries all the way through our business and the way the meat is raised.
One of the major differentiators of the Echo & Rig Butcher Shop is the modern day approach focusing on a “nose to tail” program. With classically trained, skillful butchers, the Butcher Shop at Echo & Rig is able to offer an enhanced expert level of tailored, personalized attention, and truly build relationships focusing on quality, value, and customer service.
There is nothing comparative to the Butcher Shop at Echo & Rig: demonstrations, entertainment, education, quality, experience, interaction, and personal relationships between the butchers and customers is not easily found. It is our goal to inspire the guests and community to not only enjoy the superior meats found at Echo & Rig, but also learn about the best cuts, preparation, and nutritional advantages.
Contact the Butcher Shop at 702-902-BEEF (2333).
Our chickens are raised humanely outdoors with lots of room to run and peck naturally. They are free of antibiotics AND steroids and are completely NON-GMO. We align our partnerships with leaders in humane and organic poultry farming such as Mary’s Chickens & Deistal Farms.
Cornish Game Hens, Whole Chickens
Geese, Quail, Pheasant
Free Range Turkeys
We only bring in whole sides of pork and availability varies, Special orders and requests are taken on a first come first serve basis. Our pig varietals include Magalitsa, Berkshire, Red Duroc and Tamworth. They are raised by legendary sustainable ranchers such as Bill Niman Ranch and Winkler Wooly Pigs.
Pork Chops, Boneless Loin, Skin On Racks
Pork Porterhouses, Sirloin Roasts
Butts, Picnics, Spare Ribs, St. Louis Ribs
Hams, Hocks, Feet, Skin, Tails
Kidneys, Livers, Hearts, Heads & Blood
We stock Whole Lamb and Smaller cuts perfect for the BBQ, the Oven and the Dutch Oven. The most popular cuts we offer are listed below. Any special cuts can be ordered from the butcher shop.
Loin Chops, a.k.a Lamb Porterhouse
Leg of Lamb
Our butchers take pride in sourcing through artisan ranchers who believe in our core values of the animal having a good life, a good death and a good butcher who respects the entire process. Our meats are pasture raised eating grass for their entire lives. Whether they are raised at Bartels Farm in Eugene Oregon, RR Ranch in Washington or Snake River Farms in Idaho, the cattle is treated with respect they deserve and the flavor profile you can be sure to love.
Tri-Tip, Prime Hanger Steaks, Prime Flat Iron Steaks
Bavettes, Prime Outside Skirt Steaks
NY Strip Steaks, Filet Mignon, Ribeye
Tomahawk Chops, Porterhouse, T-Bone Steaks
Standing Rib Roasts (Prime Rib), Flank Steaks
Beef Shanks, Marrow Bones, Ox Tails
All of our sausages are made the old fashioned way- by hand. We don’t use any fillers, artificial coloring or flavoring. It’s as real as it gets! Though we rotate our selection on a regular basis we keep our most popular sausages at all times.
Fennel a.k.a Sweet Italian, Calabrese a.k.a Hot Italian
Breakfast Sausage, Chorizo
Merquez, English Bangers, Bangers
Beef Sausage, Hot Dogs,
Chicken & Jalapeno, Turkey with Peppers
Inspired by the old world techniques, our butchers at Echo & Rig only follow the purest form of production when utilizing our meats for charcuterie. Whether we are making Pate or Cured Hams, we respect the path of deliciousness laid out by the generations before us.
We rotate through a variety of charcuterie, which includes the following items:
Jambon Royale (Black Forest Ham)
Mousse di Foie (Liver Mousse – Chicken, Duck, Pork or Goose)
Mortadella di Bologna (with Pistachios & Peppercorns)
Pork Rillettes (Slowed Cooked Pork)
Coppa Cotta (Smoked Pork Shoulder)
Chicken & Portabello Terrines
Lonza (Cured Pork Loin)
Guanciale (Cured Pork Jowl)
Lardo (Cured Back Fat)
Pancetta (Cured Pork Belly)
Mortadella di Fegato (Liver & Beef Sausage)
Rashers (Back Bacon)
Smoked Turkey Breast
Zampone (Stuffed Pig’s Trotters)
Cotechino (Skin Sausage)
Prosciutto Cotto (Steamed Ham)
Prosciutto Crudo (Cured Ham)
Bresaola (Cured Beef)
Rabbit & Ham Terrine
Stuffed Veal Breast
Capicola (Cured Pork Shoulder)
Rabbit & Liver Pate
Goose liver Pate