On Saturday, Rising Spring Meat Company had what I think was, if one were to look back at some point in the future, a pivot day with sales at the retail shop on Cooper Street in Spring Mills and as new vendors in the parking lot at Meyer's Dairy in State College. We have struggled to find our stride, fits and starts, missteps, robbing Peter to pay Paul…and we continue to strive but yesterday, I think, should be set aside as day to mark time by. It was a good day and we have you to thank for it.
Many of you noted in your conversations with us that you had read the article in the CDT. We have Anne Corr to thank for that. None of us had seen the article until day’s end so we heard about in bits and pieces from you throughout the day. All accounts were of a beautifully written article that also included, among others, Clay and Melanie Phillips from the Village Eating House and Lyn Garling of Over the Moon Farm, both of whom we are proud to work with. The photography was great, lucky for us Rich doesn’t seem to take a bad picture and those steaks really got the message across. Simply and publicly, to Anne, thank you.
As we develop our understanding of what you’d like to see in our meat cases, it was apparent yesterday that steaks are a big hit. The rib steaks, NY Strips and Delmonico’s were flying out of the cases and required a special restocking trip. We are fortunate to have an excellent supply of high quality meats of both the grass- and corn-fed varieties, depending on your tastes. We continue to get good reviews on our ground meat (if you bought it yesterday I believe it is accurate to say that it had at no point been ground longer than 4 hours at any given time as we kept running out [oh, and the animal was walking Tuesday morning]) and the patties seem to be taking off as well.
We have found at the Meyer Dairy location that one of our challenges is having everything that you might be looking for. Of course, we cannot have every last thing Rich carries at the retail shop on Cooper Street but we’d like to do our best to have what you want. If you know ahead of time what you will need, we encourage you to pre-order and, if all else fails, we’ll try to get it too you later in the day or make some other arrangement. One of you mentioned that using my cell number (814 359 6845) seemed intrusive…admittedly, late nite calls might not get answered but I give it to you for your convenience, please, feel free to use if it you have any questions about availability or timing or whatever (or complaints, believe it or not, I want to know).
One thing I need to let you know is that though Rising Spring will be at Meyer Dairy Saturday stacked with steaks, grinds, patties, sausage, lamb and whatever else we can get on (and don’t forget), neither Mike or I will be there. Mike is going to be planting crops on his family farm in Indiana and Laura and I will be at our niece’s graduation from high school in Decatur, IL. Don’t worry, you’ll be in the good hands of Helen Kollar-McArthur, one of our people that you’ll be getting to know if we continue to serve you well and you make Rising Spring Meat Co. your regular meat supplier. And just so you are convinced that I am crazy, the cell will still work so if you need something I’ll try to coordinate it from afar.
One last note, we are bringing in more lambs for some of you Monday nite (that might be translated tonite depending on when I get this sent and when you are reading it). If any of you have not yet ordered one and would like to, let me know by mid to late afternoon (no later than 4 pm…5 at the very latest…OK,6 if you have to). An example of one of last week’s transactions was an animal that had a hanging weight of 42#, cost the customer $4.50/# on the hanging weight plus $15 for hauling and $75 to cut wrap and freeze (grand total of $279 for about 40# of meat in their freezer). Not sure what the different weights mean? Check out our frequently asked questions section on the website here: http://www.risingspringmeats.com/frequently-asked-questions. These lambs are from an entirely grass-fed herd and I can assure you that the meat is spectacular, the most mild lamb I have ever had the pleasure of eating.
As always, we crave your business and commentary and thank you for your interest. We trust all is well with you and thank you for making us your meat supplier.
Rising Spring Meat Company