Get to Know Our Meat Department

Our meat department staff work hard to bring you the best meat and seafood they can find.

One of our specialties is our fresh house-made sausage. The pork used in all the brats and sausage comes from Beeler’s, a premium, antibiotic-free heritage duroc pork. The seasoning blends used to flavor the sausage are also high quality and contain no artificial colors, flavors, or preservatives, just wholesome ingredients. The team creates their own unique sausage flavors in addition to using tried and true recipes supplied by the seasoning companies.

John, our West Meat Manager, says that he typically makes 10 lbs of any given sausage at a time, except for the spinach feta (chicken sausage), of which he makes 30-40 lbs per batch as it is the most popular sausage and sells fast. He says that fresh sausage should keep well in the refrigerator for 4 days, and up to 6 months in the freezer (for best flavor.)

John’s favorite sausage is the beer brat. This sausage is bratwurst with the addition of beer, the flavor of which may change depending on the season. In October, they use Oktoberfest beer, and for St. Patrick’s Day they use Guinness Stout. Other fun flavors include asparagus sausage, blueberry sausage, cherry bratwurst, and turkey cranberry stuffing sausage for the holidays.

John acquired his meat chops (pun intended!) from working at the meat departments at Sam’s Club and at Lucky’s Market, and has been working in butchery for about 11 years. “You learn something new here every day, especially because our meat staff has such a wide variety of experience. Our department has over 100 years of combined experience and we all butcher differently. I love that there is always a personal touch to everything we cut. This is a dying art and people should really take advantage of our wonderful offerings!” he said.

We can’t talk about the meat department without mentioning Phil Deering, whose family has been in the meat business for decades. Got a meat question? Phil is your go-to source of all things meat. Mike Deering also works in the department, adding his unique knowledge. Travis is our main butcher and he brings a wealth of knowledge to Oryana. Travis is responsible for breaking down whole animals and “is the heartbeat of our department” according to John. It’s a family affair in the department and Travis’s sister Kristin also works with meat, cutting and packaging everything for the 10th St. store. Our newest meat staff member is Nick, who fits right in and provides exceptional customer service.

But getting back to the meat…Oryana has always prioritized locally-sourced food, and meat is no exception. John highly recommends the beef from Sugarview Farm in Cedar and from Anavery Fine Foods in Traverse City. “We also sell a lot of chicken from Nature’s Acres in Manton,” he explained.

As far as other meats sold from national sources, American wagyu beef from Snake River Farms in the Pacific Northwest is popular. Beef from Double R Ranch, another Northwest US supplier, also sells well.

The next time you stop by West to pick up some bacon, fish, or beef, say “Hi!” to John, Phil, Mike, Travis, Kristin, and Nick when you see their smiling faces behind the meat counter. And feel free to ask any member of the meat team for advice or suggestions. “I am only a part of this large and wonderful team,” says John. “I couldn’t do it without them.”