WHAT MAKES BOB'S MEAT BETTER?
You'll know it the moment you taste it. But before that first savory bite, here are some reasons why Bob's meat is just better.
NO SALINE INJECTIONS
NONE of the products at Bob's are saline injected, unlike the big box stores, most of which have a 8-20% saline solution added to their meat. So, at Bob's, when you pay per pound, you are not paying for saline solution.
We get our products from Indiana and Michigan suppliers. So, you're truly buying local and supporting the farmers of the Midwest.
We use Certified Hereford Beef.
We have found this line to be very consistent in quality, taste, and trim.
Also raised ALL NATURAL with NO HORMONES.
FRESHLY CUT & VACUUM SEALED
As soon as the meat is received at Bob’s, we cut everything, vacuum seal it, and freeze it.
This ensures that everything is the BEST quality you can possibly get.
We do keep Rib Eyes, NY Strips, Fillets and Sirloins on hand to cut you a fresh steak as BIG or little as you want.
Since our meats are vacuum sealed and not on styrofoam trays sitting in its own blood, you’re not paying for all that extra weight. That means dollar for dollar, you're getting more meat for your money at Bob's.
FEEL LIKE FAMILY
We are a small, family-owned and operated butcher shop. So, for better or worse, you're likely to be treated with a smile and small talk just like you are family.
Bob and Judy are now retired and have passed the family
business on to their two sons Scott and Brad along with full time help from their oldest granddaughter, Lisa, and seasonal help
from their other granddaughter, Lydia. Don't forget
Jim, with 20+ years of service and then the newest additions, Kenny and Mary. Stop in and join the family M-F 8-5 and Saturday 8-12.
INGREDIENT LISTS FOR FOOD ALLERGIES
We are hands on and make everything on site. Therefore, we know exactly what goes into our products. And since some of our own family members have food related illnesses, we know all the ingredients and potential allergens (if there are any) of most everything we sell.
All our smoked meats are smoked onsite. We have two smoke houses inside our facility and two outside cookers that also add a smoke flavor. The outside cookers are used for cooking things such as our pulled pork, smokehouse chicken, our pre-cooked ribs (for Rib Fridays), BBQ beef brisket, and our sliced deli corned beef and pastrami. The outside cookers use applewood for the smoke, the same applewood you hear of in the restaurants. Applewood gives the meat a more intense flavor and is becoming increasingly more popular. In fact, we have used the actual apple trees from our very own property to smoke the meat. The two smokers inside use hickory wood for their smoke, so our bacon, ham, and smoked sausages are all hickory smoked.
WE KNOW WHAT'S IN OUR DOGS
When you go to the store, your hot dog can be made up of any of the following: gristle, cartilage, beef, pork, chicken, turkey, and GOD knows WHAT! At Bob's WE MAKE THEM ON SITE, so we can guarantee your hot dogs are made up of ONLY ground chuck and pork butts. Your sausage will have only ground pork instead of pork with a lot of fillers. Since we make it all on site, we have a thorough knowledge of all ingredients that we use, and can therefore tell you what has gluten and other allergens.
All of our bratwurst are made skinless which is a better product. Our competitors sausages that DO have skin, are wrapped in a pig intestine. Resulting in that they are harder to chew and digest, but also gives you hot grease splatter on your lips when you bite into them!