Taste the Difference!Aged, smoked or wild, Southern Oregon Fine Meats is a prime findOn a menu in a fine restaurant in Medford, the steaks are described as “aged.” What does that mean and why does it matter?
“When you age beef, its natural enzymes break down the meat, making it tender and enhancing the flavor,” explains Robert Holland, the butcher and owner of Southern Oregon Fine Meats. “I age my beef a minimum of 21 days and I’m really firm about that. I won’t sell it if it’s aged any less. It’s that important to me. I pride myself on our aged beef program, offering restaurant-quality beef to take home.” Holland worked for 25 years in the wholesale industry, making portion cuts for restaurants using aged beef. In 2007, he opened his mobile shop, Bert’s Custom Butchering, offering farm butchering and custom cut and wrap. Last September, he opened Southern Oregon Fine Meats in the location formerly owned by Schulzke Sausage. A family business, Holland and his wife, Alisa, welcome customers into the clean and bright shop, ready to answer questions or offer advice on cooking and recipes. Holland’s goal is to have a personal relationship with every customer, knowing each person by name and by preferences.
Holland performs all the meat preparation personally, from custom cuts to smoking to his private recipes for jerky, sausages, salamis and pepperonis. He puts a premium on integrity and honesty in his personal life and his business. You won’t find any pink slime in his 100 percent ground beef. Another specialty is Holland’s smoked meats.He uses an old-fashioned slow smoker with hickory chips to impart flavor. He sells smoked meats at the counter, but also takes custom smoking orders for turkey, salmon and steelhead, as examples. Customers rave about Holland’s jerky and bacon, with his elk salami being a major draw. Southern Oregon Fine Meats offers a variety of game meats not found in groceries, such as buffalo, elk and rabbit. Holland offers processing for hunters in the seasons at a flat fee based on the animal species, including wild turkeys, deer, elk, bear and cougar. Getting such high quality meat delivered with such expertise might suggest that the meat will be more expensive. However, Southern Oregon Fine Meats is very competitively priced. “I’m actually less expensive across the board on meat items than the bigger chain stores,” Holland says. “People do compare me against the groceries and other butcher shops and keep coming back to mine.” In addition to traditional meats of ham, chicken, lamb and deli cuts, Holland will be expanding his offerings this summer with a fish counter. He takes special orders and can do custom cuts. Currently, grass-fed beef is a special order, but he hopes to carry more with customer demand. He accepts Oregon Trail cards in addition to cash and credit cards. For pet owners, Holland sells a pet food that is 100 percent ground meat and meaty bones sized for itty-bitty to huge dogs. Holland attends county fairs to support 4-H and Future Farmers of America clubs by buying their animals. One unusual specialty at Southern Oregon Fine Meats is a wide variety of very popular German import products, including spaetzle, puddings, vinegars, pickles, mustards and pastries. Holland says he sold out three times last Christmas season and had to place four orders to keep up with demand. Watch for periodic specials, sales and seasonal products on the store’s Facebook page or visit the Hollands at 885 Shafer Lane in Medford. |
Southern Oregon Fine Meats
885 Shafer Lane, Medford 541-773-8896 Monday to Friday 10am to 6pm Saturday 10am to 5pm Closed Sunday "When you age beef, its natural enzymes break down the meat, making it tender and enhancing the flavor" "I’m actually less expensive across the board on meat items than the bigger chain stores" |
Come By Today855 Shafer Lane, Medford
541-773-8896 |