Meat+Poultry - June 2020 - 83

new operation's HACCP coordinator.
Together they retro-decorated the
1,800-square-foot retail area, using old
slaughter plant rails, track lighting and
lamps, raw lumber paneling, and some
good advice from a designer partner to
create an aesthetically pleasing and warm
shopping experience.
A Butchery Shoppe does not advertise
except on its website abutcheryshoppe.com,
Facebook and Instagram.
"It's truly word of mouth from customers
that brings new people into our shop," Olson
added. "We offer prime and top-quality meats,
sourced locally when we can, but at other
times obtained from smaller packing houses.
We donate to and promote our high school
football team by donating hot dogs for them
to sell at home games. We donate to our local
ambulance service, baseball team, 4-H and FFA
groups by buying their animals."

AWARDS AND ACCOLADES
Displayed in the store are over 100 awards
Olson has earned for his entries in state and
national meat competitions, and an astounding
10 gold and three silver medals from the IFFA
judging in Frankfurt, Germany, in 2013. The
golds were earned for his dried beef, beef
jerky, chicken andouille, lamb cervelat, bison
summer sausage, bison snack sticks, beef
snack sticks, ham and pineapple snack sticks
and smoked boneless ham. Olson was also
honored with the Ehrenpokal Trophy based on
overall medal count.
Bacon is a best seller at the shop, where
varieties such as uncured, sugar-free, pepper,
three-pepper and a Southwest version are
offered, along with cottage bacon and beef
bacon. The business produces between
4,000 and 6,000 lbs of bacon weekly in
its one-truck smokehouse, about 60% of
which is sold to wholesale accounts like
foodservice establishments.
Flavored brats are a popular draw, along
with summer sausage - the manna meat in
Wisconsin. A Butchery Shoppe also bakes its
own artisan breads and bagels.
There is also a bountiful deli in the retail
area where everything from Olson's own
prepared line of deli meats are available along
with a good selection of cheeses, another
staple in the Badger State. It's not just the

wide selection that attracts shoppers to the
deli counter, it's the flair for doing the little
things right that sets it apart - little things like
frenched pork hocks.
The store has 12 full-time employees
(including Olson and Fadra) and 18 parttimers. It is complete with a full commercial
kitchen. Olson says he offers cooked items
that customers can pick up for their outdoor
dining, but that they do not want to venture
into full catering.
The retail store produces meat and cheese
platters, gift boxes and baskets for pick up,
and Olson said their Easter ham traffic was
"out of this world."
The company's productivity is surprising
considering it originates from a butcher shop

Kevin Olson wears the title
of production manager
at A Butchery Shoppe
in Spring Valley, Wis.

www.meatpoultry.com | 06.20 | MEAT+ POULTRY

83


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Meat+Poultry - June 2020

Table of Contents for the Digital Edition of Meat+Poultry - June 2020

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