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Part 1- The Local Meat Locker

June 30, 2010

In the

Introduction, I introduced you to the W & W Meat Locker, which is located on State Road 16, just east of the intersection with State Road 105. Just a rifle shot south of Bippus. Well, a big rifle, like a .50 cal.

The local meat locker

When you enter the shop, you are looking directly over the counter into the cutting room. When I visited there were five people working, one running the band saw, three using fillet knives to separate the fat and bone from the beef, and one person wrapping.

Cutting table at W&W

Front quarter of beef on cutting table

Above is a front quarter that will be custom cut.  This beef is being cut for a local farmer.  If you know a farmer that raises cattle, hogs or sheep, you can have him deliver an animal to the folks at W & W, and specify how you prefer it cut and packaged.  If you don’t know a local producer,  these fine fellows will help you to find what you are looking for.

This beef will be turned into arm and chuck roast, swiss cube steak, burger and stew meat from the brisket.  The machine in the far corner of the above picture is what I would call the hamburger machine; it grinds the meat that is not steak, roast or stew meat, and smaller portions, into burger.  The metal tray in the front of that picture is where the wrapper-person places each wrapped portion, until it is placed in the meat locker, which is immediately to the left of where I stood to take these pictures.

Before I close Part 1, I want to publicly apologize to the fellow that moves the packaged meat into cold storage, since I managed to get in his way about  7 out of 8 times that  he needed to pass me in doing his job.  Sorry.

So that’s it for Part 1.  Come back soon, there is a WHOLE lot more to follow.

4 Comments leave one →
  1. Jon permalink
    June 30, 2010 5:03 pm

    Wife and I have a large freezer that we’re thinking about starting up again. Is buying half a cow from a butcher like this really cost effective?

  2. Uncle Milton permalink*
    June 30, 2010 6:47 pm


    I think it is cost effective, yes, when one considers the quality and customer service involved. You should do your own due diligence just to be sure. You can call Eric at the shop (260 344-3400) and get answers to all your questions, but I believe you will save about 10% buying a quarter or a half cow. Maybe more, if you were specifying the higher cost cuts and maximizing them, over buying multi-animal ground beef on sale at the neighborhood Kroger store.

    Of course, there will be some percentage of burger in a quarter or a half but if you are like me, there is nothing like local-grown steaks cut and packaged to your specs, grilled over a hot fire with a cold brew in hand. Good luck, Jon, and let us know how it all works out for you.

  3. anonymous permalink
    July 1, 2010 4:18 am

    Jon, my parents bought a quarter cow a few years back. We had beef at ever dinner for about a week, after that we got bored of it for a while. Then randomly down the road a few months later, we checked our outside freezer, and found all this meat. It was like Christmas in July, or what ever month it was that we opened the freezer. We were having real meals for breakfast, not just cereal. Our grill seemed like it was on every day around 5.
    This was not relevent to your questions about cost, but I thought you would like to hear reviews on the whole experience, which I am willing to say, was a positive one.


  1. The Local Meat Locker-the Last Installment (whew!) « View from Bippus

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