2013 has found Whitefeather Meats facing even higher costs of production, as well as increases in small business taxes, USDA regulations and requirements.  We will no longer be able to offer all of our products at a discount of 25%, thus ending the 25% off sale in November.

Our continued mission is to provide our customers with the highest quality meats at prices that will not only sustain our business but also allow us to expand, while we continue to pay a premium price to the farms that raise the meat we provide.  This in turn provides these farms with the income that they deserve as they farm side by side with conventional farmers who receive government subsidies, while our “green-minded” farmers, do not.

We do appreciate you, the customer, as much as we ever have, and in the future we will find ways to show this by running more single item specials and periodic sales… beginning with our Memorial Day Sale coming up Saturday May 25th!

The Memorial Day Sale will feature all of our in-store retail products offered  at 12.5% off of the marked price. The sale will run the entire time the store is open from 8 am – 12 pm. This sale will include all retail products, but does not include any processing fees, pre-ordered items, or gift cards. Bratwurst/Sausage loyalty cards will not receive punches during this sale. This will be a great opportunity to stock your freezer just a couple of days before Memorial Day and kick off your grilling season with a bang!

Whitefeather Meats’ future success depends in large part on support from the customer base that continues to purchase our products and support the Perkins Family. We are very thankful to you, our Loyal Customers; Your Plate is our Passion!

When vacuum sealing was introduced, meat packers quickly realized beef could be butchered, quickly fabricated into smaller pieces, and vacuum sealed in separate sections (usually within 24-48 hours) referred to primals and sub primals. These primals and sub primals could then be distributed worldwide to be further processed when they reached their destination. Another little known fact is that these pieces are kept refrigerated or frozen for weeks, sometimes months, until they are further processed for sale on grocery store shelves. Meat found in the grocery store really isn’t “fresh” and should be more accurately referred to as only being “non-frozen”!

This is certainly not the case here at Whitefeather Meats. Beef are harvested and allowed to hang in our closely monitored air chilled coolers for 12-16 days. This not only enhances the tenderness and flavor of the meat, but also helps control the pathogen risk associated with the process of dressing a beef carcass. After dry-aging, the carcasses are removed from the cooler one at a time and processed individually without co-mingling of species or other carcasses. This also includes the trimmings for ground beef.

We take the dry-aging one step farther in the creation of our pièce de résistance of dry-aging, our 6-week dry-aged ribeye. Certain to be an instant favorite, the end result is a steak prized for it’s complex nutty tones, and melt in your mouth texture. 6 week dry-aged rib-eye steaks can be purchased in our retail store, or with advance notice, can be cut to order. Try some today and taste the incredible difference for yourself!

Fresh Bratwurst, Polska Keilbasa, Tomato Basil, Santa Fe, Chili Cheese, Beer, Onion & Bell-pepper, Hawaiian Pineapple, Hot Italian, Sweet Italian, Pizza, Jalapeno Cheddar, Mushroom & Swiss, Spinach & Feta…they’re all here!

BE SURE TO COME IN AND STOCK UP ON THESE SIGNATURE WHITEFEATHER MEATS SAUSAGES AND BRATWURST!

*we will not be honoring bratwurst punch cards during the sale and there is a limit of 20 packages per customer.

Because he was the youngest, Scott was sure to be handed many of the various small jobs that were less desirable. Jobs that included skinning deer, taking orders out to vehicles, and unloading livestock. Scott also became skilled at different positions on the slaughter and processing floors and can quickly step in to any position and fill the void if someone is absent.

Today you will not only find Scott working the slaughter and processing floors, and continuing to do some of the jobs that he’s done from his younger years, you’ll also find that Scott now handles a lot of the day to day business operations, which include managing the work schedule, sourcing and managing the products for the retail, and making “on the go” decisions, all which could not be done without the support and input from fellow owners Freddie, Bunny, Sean, and Seth.

Scott married his wife Jamie in 2007. They have 3 sons, Brady, Benson, and Boston. Jamie helps out by cleaning the offices and retail area. A registered nurse, Jamie currently spends her time at home with their three boys and you’ll often find them dropping by to visit here at Whitefeather Meats.

Scott and Jamie enjoy spending time outdoors, cooking, and taking short trips as a family.

The experience gained at such a young age has allowed Stacy to become a very important member of the office here at Whitefeather Meats. If you place or receive a call to or from Whitefeather Meats you will likely find Stacy on the other end of the line. Stacy does bookkeeping, takes dozens of cut orders, and you’ll still find her ringing out meat sales, all while splitting time between Whitefeather Meats and her time at home. Always the dedicated member here, Stacy was quick to return to work after the births of her 3 children. She continues to do an excellent job of fulfilling her role as a wife and mother, while still finding time to work.

Stacy married her husband, Craig Simmons, in 2002. Craig is a supervisor at his family’s business; Simmons Brothers Construction. Stacy and Craig have 3 children; Ellyssa, Shane, and Blake. They enjoy raising 4-H animals and every winter you’ll find them making maple syrup from the trees on their farm.

Seth’s career in the meat business started at the age of 14 when he began his apprenticeship at Whitefeather Meats. Working side by side with some the Industry’s best, Seth acquired the skills that turned him into the Master Butcher he is today. In 1998, at age 18, Seth took over the position of head meat cutter, a job he does extremely well. Now at age 33, Seth possesses one of the largest skill sets that can be found in a butcher. Not only gifted at carcass breakdown, Seth also has the ability to harvest and dress a wide range of species.  Sadly, most so called “butchers” in today’s meat businesses are one-dimensional, and cannot skillfully perform all of the tasks that a true butcher like Seth is capable of performing. Adding to his already impressive set of  of butchering prowess, Seth is also responsible for much of what happens in the smokehouse here at Whitefeather Meats, where he turns out hundreds of pounds of delicious Hickory Smoked products a month.

Seth married his wife Alisha in 2007 and they have two boys, Luke and Logan. You’ll often find Alisha and the boys dropping by to visit here at Whitefeather Meats. Alisha also cleans the offices and retail showroom.

When not at work, you can find Seth, Alisha, and their boys hunting and spending time outdoors.

Much like her older siblings, Sarah began helping around the farm at a young age. When operations at Whitefeather Meats began, you could find Sarah answering the phones and doing much of the office work. Many of the systems and procedures she helped implement are still in use today.

Sarah’s story is one of tragedy and triumph.  Married in 1999 to Ervin Stoltzfus, Ervin and Sarah moved to Ervin’s home state of Pennsylvania. Shortly after their marriage, Sarah was diagnosed with liver cancer.  Sarah fought valiantly against the cancer by using natural and homeopathic remedies as well as moving back to Ohio to receive some of the best conventional cancer treatment available in Cleveland. Even while undergoing treatment,  Sarah returned to work at Whitefeather Meats. Sarah’s husband Ervin began work at Whitefeather Meats also.

Even with her health failing,  Sarah’s faith continued to get stronger and stronger. Always quick to voice her testimony, Sarah used this time to witness for Christ and encourage others around her. On October 24th, 2001, God called her home to her reward. Sarah’s memory continues to live on in the daily reminders you can find here at Whitefeather Meats. Her handwriting remains on some of the  paperwork, and her photo is displayed behind the front counter, a daily reminder to encourage us to *”keep the faith”, which is what Sarah would have wanted.

Sarah’s husband Ervin returned to Pennsylvania where he remarried. He and his wife Melissa now have five children.

*2 Timothy 4:7

“I have fought a good fight, I have finished my course, I have kept the faith”

Although no longer a part of the business, Shannen was a big part of the early success at Whitefeather Bison Company, where she helped organize and make bison meat sales from the family farm. Shannen continued to work at Whitefeather Meats until she married her husband Dave in 1995.

Dave and Shannen now live in Ephrata, PA. Dave is the General Manager of Denver Cold Storage and Shannen works there part time.  Dave and Shannen have 3 children; Wyatt, Dustin, and Brooklyn.

The Fisher family likes to regularly visit Ohio were they get to spend time with their cousins and help out with the daily activities at Whitefeather Meats!

Sean’s wife Laura is also a skilled member of the processing team, where she can be found operating the patty forming machine, slicing bacons, or at the meat packaging table.

Sean and Laura’s daughter Stefanie is the head labeling/vacuum seal specialist.

Sean and Laura’s daughter Shauna is the assistant labeling/vacuum seal specialist.

Sean and Laura’s son Spencer is still in school, but enjoys helping out where he can!

With the acquisition of the meat processing plant, Whitefeather Bison Company became what is known today as Whitefeather Meats. Over the years the Perkins have continued to expand the meat products to include not only Bison, but also Beef, Pork, Chicken, Lamb, and a variety of Smoked Meats. As the Perkins’ business continues to expand, so does their family- Freddie and Bunny now have 14 grandchildren!

Feeling truly blessed by God, Freddie and Bunny are thankful to have the opportunity to offer the highest quality meats available,  continuing the dream they started over 20 years ago!