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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

10 products across 6 sections (beef, pork, poultry, lamb and charcuterie and more), with 3 flagged as bestseller, house-made and custom to guide a first order. Add your own photos and descriptions, or import products from a spreadsheet.
Sample products included in this template
SKUProductCategoryPrice
BB-BF101Boneless Ribeye, ChoiceBeef$15.80
BB-BF210Ground Beef 80/20Beef$5.90
BB-BF305Bone-In Short RibBeef$9.60
BB-PK101Bone-In Pork ShoulderPork$3.40
BB-PK205Pork Belly, Skin-OffPork$6.20
BB-PK310House Breakfast SausagePork$6.50
BB-PL101Whole Chicken, Pasture-RaisedPoultry$4.90
BB-LM101Frenched Lamb RackLamb$21.00
BB-CH101Thick-Cut BaconCharcuterie$7.40
BB-CU101Custom Burger BlendCustom$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?

Cut photos, primal location, cooking methods, portioning options, sourcing details and grade.

How do butchers price for restaurants?

Per pound by cut and grade, reviewed regularly as market prices change, with extra charges for custom portioning. Volume accounts may get a fixed price for a set period.

Should I send my catalog as a PDF or a link?

Both. A PDF is best for email attachments, printing and trade shows; an online catalog link is better on phones and WhatsApp because it always shows your latest products and prices, and buyers can send an order from it. CatalogKite gives you both from the same document.

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.