Foodservice & fresh · Product Catalog
Butcher & Meat Product Catalog Template
Use this butcher & meat product catalog template to present the full range: it opens with 10 products from Blackwood Butchery, a fictional brand, arranged in 6 sections (beef, pork, poultry and lamb and more), with Boneless Ribeye, Choice, House Breakfast Sausage and Custom Burger Blend among the featured pieces. Products sit in a clean grid with a photo, name, short description and price that works in print and on a phone. Add your own photos and products, then download a PDF or publish an online catalog with search and categories.
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 product catalog
| SKU | Product | Category | Price |
|---|---|---|---|
| BB-BF101 | Boneless Ribeye, Choice | Beef | $15.80 |
| BB-BF210 | Ground Beef 80/20 | Beef | $5.90 |
| BB-BF305 | Bone-In Short Rib | Beef | $9.60 |
| BB-PK101 | Bone-In Pork Shoulder | Pork | $3.40 |
| BB-PK205 | Pork Belly, Skin-Off | Pork | $6.20 |
| BB-PK310 | House Breakfast Sausage | Pork | $6.50 |
| BB-PL101 | Whole Chicken, Pasture-Raised | Poultry | $4.90 |
| BB-LM101 | Frenched Lamb Rack | Lamb | $21.00 |
| BB-CH101 | Thick-Cut Bacon | Charcuterie | $7.40 |
| BB-CU101 | Custom Burger Blend | Custom | $7.20 |
Tips
How to make a great butcher & meat product catalog
Sections and layout for a butcher & meat catalog
A butcher's catalog for restaurants should show each cut with a photo, where it comes from on the animal, best cooking methods and portioning options. Organize by animal, include sourcing information (farm, breed, feed), and add a page on custom cuts and dry aging.
Photographing butcher & meat products
Shoot raw cuts on a clean butcher block or dark slate in soft, neutral light so the meat color reads true. Avoid heavy saturation; chefs notice. Show portioned product in its pack format too.
What butcher & meat buyers look for
Restaurants buying from a butcher want consistent specs: cut, grade, trim level, portion size and whether product is fresh or frozen. Name the source or farm when you work with specific producers; chefs put it on menus. Custom cuts and portioning are a big reason restaurants choose a local butcher, so list what you offer.
FAQ
Butcher & Meat product catalog questions
What should a wholesale meat catalog include?
How do butchers price for restaurants?
Should I send my catalog as a PDF or a link?
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Make your butcher & meat product catalog now
Open this catalog with the sample products, add your photos, then download a PDF or publish an online catalog.