Our Butcher

At the beginning of 2008 I knew I want to change butchers.  I was somewhat apprehensive about this because there are very few independent packing plants in Arkansas that had a USDA inspector onsite all the time.  By law, any meat that I sell has to be processed in a plant that has a USDA inspector onsite and a USDA stamp on each package. 

Fortunately I found Eric Mohlke and Meacham Packing in Batesville.  Eric and Meacham met all the criteria I wanted in a butcher.  Meacham Packing has been a family owned business for years.  Eric and his crew have been a wealth of information for me about the cutting and processing of beef and pork.  They also have very patient and helpful with my numerous questions.  I have spent several days with them.  I am not ready to cut meat yet, but I do understand it a lot better.

Yep, that me, apprentice meat cutter, Wrong!

Harry with a hanging side.

Bert cutting Texas Ribeyes.

Bert cutting Short Ribs.

Bert cutting Sirloin Tip Roast.

A stack of roast.