CP Butcher Grind Black Pepper | 5 lb/2.27 kgs

Butcher grind black pepper is distinct from cracked pepper and miles from fine-ground the extra-coarse, irregular size is designed specifically for direct protein applications where maximum flavour and visible texture are both required. CP Butcher Grind Black Pepper in the 5 lb / 2.27 kg institutional canister is engineered for the steak station, the smokehouse, and the charcuterie room at exactly the scale those operations demand.

The defining use case for butcher grind is the seared steak crust. When a thick, coarse pepper coating hits a screaming-hot cast iron or grill, it chars slightly on the exterior while maintaining a pungent, chewy bite inside creating the characteristic peppercorn crust texture that defines a classic New York strip or filet au poivre. Fine-ground pepper burns and turns bitter in this application; butcher grind holds its integrity through high-heat searing.

In BBQ and low-and-slow smoking, butcher grind pepper is the backbone of Texas-style brisket rubs where equal parts kosher salt and coarse black pepper form the entire seasoning profile. That minimalism only works when the pepper is coarse enough to form a genuine bark on the smoked exterior. For pork belly, beef ribs, and smoked brisket, having 5 lb of butcher grind pepper in stock is a practical necessity for any serious BBQ operation.

• Format: 5 lb / 2.27 kg resealable institutional canister
• Grind: Extra-coarse butcher grind large, irregular pepper pieces
• Applications: Steak crust, brisket rubs, smoked meats, charcuterie, pastrami cure, pepper-crusted tuna
• High-heat advantage: Maintains texture and pungency under searing temperatures
• Ideal for: Steakhouses, BBQ operations, butchers, charcuterie kitchens, hotel banquet grill stations

When your kitchen relies on coarse pepper as a primary flavour-building tool for proteins, sourcing in the 5 lb institutional canister ensures you never run short during a busy service. CP Butcher Grind Black Pepper is freshly packed for maximum aromatic intensity from the first scoop to the last.