Rising Spring Meat company will be open today in two locations:
• Our retail shop in Spring Mills from 8am-4pm -117 Cooper Street Spring Mills
• Our tent at Meyer’s Dairy from 10am-4pm on South Atherton Street in State College
Our freezers in both locations are stocked with the usual variety: steaks, grinds, roasts, patties, pork sausage, etc. We would love to have you come out and visit the shop. Our variety there is greater than what we can offer at Meyer’s (including lunch meats and cheeses and products from other local businesses). Our staff would love to meet you and we’d love to get to know your meat needs. For those of you who can’t make the trip to our shop and find us at Meyer’s Dairy, please know that if we don’t have what you are looking for, we can have it delivered to town from the shop if it is available. Pre-orders are encouraged so we can make sure we have what you need. At any time, feel free to call Jay at 814 359 6844 or the shop at 814 422 8810.
Also, we are happy to announce a very Happy Birthday Rising Spring Meat Company! This day last year we opened for our first custom slaughter! It's been an amazing ride since and we thank all of you who have made the ride with us. A special note of thanks to our employees: Rich, Bill, Helen, Brian, Rich and Lorie who have weathered some "start-up" storms these past 12 months. We also thank Cody who was with us for a short time in the beginning too. Thanks for hanging in their guys - you work hard and it shows and we are so thankful to have you - we could not be where we are without your minds, hands, back and most importantly your patience. To our customers - thank you for the warm reception as we got our feet planted this past year. We know we have made some mis-steps but we appreciate your feedback and actively work to be your meat shop of choice. Thank you Thank you Thank you!!!
We have also seen some very wonderful press since we opened our retail operation in April. Many thanks to Anne Quinn Corr who wrote a great article about the meat shop and other local meat vendors in the area – check it out: http://www.centredaily.com/2013/05/18/3620793/well-seasoned-meat-market-local.html. We were also mentioned in the article about Monk’s grand experiment in food at the Nittany Lion Inn: http://www.statecollege.com/news/columns/nittany-lion-inn-chef-launches-grand-experiment-in-local-food-1315577/. You may remember Monk from the Sustainable Kitchen at the North Atherton Farmers Market – he is now the head chef at the Nittany Lion Inn and we’ve been collaborating with him on this project. We are honored to be a part of his vision and excited about the future. As our meat venture continues to grow, we are seeking feedback and reactions and anything you can share to help us improve.
With thanks for your repeat business,
The Staff at Rising Spring Meat Co.