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Foodservice & fresh · Price List

Butcher & Meat Price List Template

Built for buyers who order by code, this butcher & meat price list template sets out 10 items from Blackwood Butchery, a fictional supplier, under 6 category headings (beef, pork, poultry and lamb and more). Every line carries an item code, the unit of sale and a price, from $3.40 to $21 in the sample; the list runs from Bone-In Pork Shoulder and Frenched Lamb Rack. Change a price once, print an effective date, and share a PDF or a live link that always shows the current list.

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Free to use. No signup needed. Opens with these sample products so you can edit them.

Live preview · Blackwood Butchery (fictional)

Sample data

What's in this butcher & meat price list

10 items in 6 sections: beef (3), pork (3), poultry (1), lamb (1), charcuterie (1), custom (1). Sold by per lb. Update prices in the editor, or paste a new list from Excel.
Sample products included in this template
CodeItemUnitPriceMin.
BB-BF101Boneless Ribeye, Choiceper lb$15.80
BB-BF210Ground Beef 80/20per lb$5.90
BB-BF305Bone-In Short Ribper lb$9.60
BB-PK101Bone-In Pork Shoulderper lb$3.40
BB-PK205Pork Belly, Skin-Offper lb$6.20
BB-PK310House Breakfast Sausageper lb$6.50
BB-PL101Whole Chicken, Pasture-Raisedper lb$4.90
BB-LM101Frenched Lamb Rackper lb$21.00
BB-CH101Thick-Cut Baconper lb$7.40
BB-CU101Custom Burger Blendper lb$7.20

Tips

How to make a great butcher & meat price list

Units, tiers and updates on a butcher & meat price list

A butcher's wholesale price list should list cuts by animal (beef, pork, poultry, lamb), with grade, trim spec, pack weight and price per pound. Note that prices are reviewed monthly, and put custom portioning lead times and minimum drop at the top.

Fields to show on a butcher & meat price list

Cut, grade, source or farm, trim spec, portion size, fresh or frozen, pack format (vacuum, case), price per lb, minimum, and lead time for custom orders.

Typical butcher & meat wholesale terms

Meat is usually priced per pound and reviewed weekly or monthly as markets move, with order cutoffs for next-day delivery, minimum orders per drop and net 7–14 terms. Portion-cut products may carry a cutting charge or minimum; state it.

FAQ

Butcher & Meat price list questions

How should meat be priced on a wholesale list?

Per pound by cut, with grade, trim spec and pack weight. Custom portioning can be priced as a per-pound or per-piece surcharge.

What spec information should a meat price list include?

Cut, grade, trim level, portion size, fresh or frozen, pack format and source. Clear specs prevent the most common complaints.

Should I list custom blends and portion cuts?

Yes. Custom burger blends, dry-aged cuts and portioning are reasons restaurants choose a local butcher over a broadline distributor.

How often should I update my price list?

Reissue it whenever costs move enough to change a price, and at least once a year. Always print an effective date at the top so buyers know which version they are holding; with an online catalog link they always see the current one.

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Make your butcher & meat price list now

Open this price list with the sample items, update codes and prices, then share a PDF or a live link.

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