OK, so that is putting it a bit over-the-top but you get the picture. Life and business at Rising Spring Meat Co. continues to chug along. As the weeks pass we tweak this, hone that but it still feels as though we have mountains to climb (heads nodding all around). We now essentially have three phases of the business that contribute to the flow on a day-to-day basis, the first is the slaughter and processing operations, the second is the retail operations which is split between our shop on Cooper Street and then Meyer Dairy on Saturdays and then wholesale/restaurant sales. It’s enough to make your head spin…and then some. For the purposes of this letter I think I’ll stick to retail matters.
Things at the shop have been good and growing. We just added a freezer that holds Fasta Pasta products and another for frozen meat. We also put in an air conditioner that does its best to keep up with the demands our building and the coolers place on the air temperature but we still pray for cooler days as the demand is high. In the shop, we have the advantage of being able to cut meat at the moment of service, as Rich says, “just the way you like it.” To further this, we are going to begin to emphasize keeping the meat in a “primal” state, one big slab until you walk in the door and then cut exactly what you are looking for right there in front of you. We are not sure yet logistically how this will work but Rich has a plan. We will continue to have cuts ready to go, it’s a just a matter of emphasis.
One disadvantage we have at Meyer is that we cannot cut meat there, its is pre-packaged so you kind of have take what have brought. To soften this stricture we have been making restock runs around noon to 2 so if there is something you want that we do not have, we can try to make it happen then…or, last stop, we often come into town Saturday nite so it has occasionally worked out to drop it straight to your door. That all being said, we are doing our best to figure out the right mix to best approximate demand. Your suggestions and particularly pre-orders are welcomed. One thing that many of you have asked for and we are working on is a price list. One thing that makes this difficult is that price fluctuate quite regularly and we have not figured exactly the right structure that makes it all work for us financially but we are working on it. Sooner than later we will be able to get you a list of some sort that will at least give you an idea of what you can expect.
Speaking of expectations, the variety of meat we have in the cooler with respect to corn-fed, grass-fed and organic. We have options for all of these, the problem is we are not yet fluid enough to have all at all times. This is an area where preorders would be especially helpful as we just don’t know what to have prepared at any given moment but its often available given a little preparation. This is not to put the burden on you, the burden is ours to figure out, just to say “this would help us serve you better.”
Well, the time is drawing nigh for this to end, you are getting bored (if you are still reading at all, I have got to get to market. We will have with us today at Meyer Dairy a pretty decent selection of steaks and grinds as well as pork chops, sausage and some bacon amongst other things. The home shop will have a much great variety so check that out. We’ll be at Meyer Dairy from 10-4 and the shop at 117 Cooper St. Spring Mills is open Wed/Thurs 10-5, Fri 10-7 and Saturday 8-4.