By LEIA LARSEN • Standard-Examiner staff
Ogden is home to many meat processors and distributors. They mostly sell to local restaurants, but also have small retail operations open to the public.
Meat distributors can often answer customers’ questions about where the animals come from, for those who are concerned about the farm-to-table process. They’re also great resources for the high-level home chefs who want some advice for how to prepare hard-to-find cuts.
Here are a few local meat sellers you can support.
Raised on a cattle ranch in New Mexico, Bo McDonald has always had a passion for meat. He paid his way through school at BYU by selling meat door-to-door from the family ranch.
McDonald has since grown his operation, moving 10,000 pounds of beef, pork and poultry each day through his processing plant in Roy. His animals are mostly sourced from Cache Valley. Other loads come from Mississippi, the Midwest and California.
“But I try the best I can to buy everything I can locally for two reasons: One, we know a lot of the ranchers selling to that plant, so we know it’s good stuff. Two, it’s close and convenient,” McDonald said.
McDonald found his niche providing meats to many locally owned Mexican and Asian restaurants along the Wasatch Front, including a few favorites in Ogden like Javier’s, Beto’s and many of the taco trucks found around town.
McDonald also maintains a small storefront to sell to the public, offering meats to-go, as well as bigger meat packages to order. They do door-to-door delivery for locals as well.
“I like the retail ... it keeps us in contact with the public,” McDonald said. “There’s a huge movement right now for grass-fed, organic stuff. As wholesalers, unless you’re moving tons of it, you don’t even know that. But if I’m getting in millennials saying ‘can you get this?’ I know that’s what’s coming.”
Location: 1815 W. 4000 South, Bldg. #4, Roy
Hours: Monday-Friday, 7 a.m. to 4 p.m.; Saturday, 7 a.m. to 2 p.m., closed Sunday
Mountain West Meats is more like the old-timey butcher shop of years past. Its prime business is selling meat directly to consumers. Owner Craig Smart processes a lot of wild game for local hunters. He also sells packages of beef, pork, chicken and cuts of seasoned steak from his small shop near Weber State University.
“We’re tucked away, a little hard to find, but when you find us we treat you really good,” Smart said.
Mountain West Meats sells both value packages and choice cuts of sirloins, T-bones, ribeyes, pork chops, spare ribs, smoked bacon, jerky and more. Most of the shop’s beef comes from Cache Valley while the pork and chicken come from the Midwest.
Smart has worked in the meat industry for about 50 years. He opened his Ogden shop in 1986 and now has a second shop in Logan. He also offers home delivery to customers between the two cities.
“If you want good cuts of meat guaranteed, we deal with only choice beef,” Smart said. “We make sure people get the very best. Price-wise, we’re competitive, a lot of times we’re (cheaper), than the supermarket.”
Location: Mountain West Meats, 895 37th Street # 4, Ogden
Hours: Tuesday-Friday, 10 a.m. to 5 p.m.; Saturday 10 a.m. to 12 p.m.; closed Sunday and Monday
One of Ogden’s oldest butcher businesses, Oscar’s first opened its doors in 1945. They’re the place to go for ground beef — they provide meat to many of Northern Utah’s iconic burger drive-ins, like Burger Bar in Roy, Warren’s in Ogden and Peach City in Brigham. They also sell directly to the public.
“We cut steaks and roasts, we have a lot of fresh hamburger,” Darrell Gardner, president of the company, said.
Oscar’s also sells a variety of other foods, like burritos, wings, corn dogs and cheeses.
Location: 250 W. 31st Street, Ogden
Hours: Monday-Friday, 6 a.m.-3 p.m.