A new meat store opens in Superior on Saturday, Feb. 2 in the DeSmet Insurance Agency building at 2104 E. Fifth St.
Greenfield Meats & More will offer locally raised beef, lamb and pork as well as rubs, sauces and accompaniments.
Owner Brandon Greenfield is based out of Greenfield Farm & Logging in the town of Superior. The 25-year-old runs 110 head of cattle, raising them from bottle calves. The beef is locally produced and the cattle are free-range - no implants or growth hormones are used.
His slogan is "Fresh from our farm to your freezer."
Greenfield has been selling beef in quarter- and half-cow quantities to friends and family. Once they try it, they don't want to get their meat anywhere else, said his sister, Tosha Tiessen. Some customers have requested smaller amounts - 5 pounds of hamburger or a couple of steaks. Now, they have that option.
"Nobody else has a storefront for their farm in town that makes it easily accessible to the public," Greenfield said. "That's what made me want to do it."
The 700-square-foot store is packed with product. The meat, processed and packaged in a USDA-approved facility in the Twin Cities, fills five freezers. A cooler holds bottled glass milk from Dahl's Sunrise Dairy in Babbitt, Minnesota, butter, cheese and frozen cheese curds from Ellsworth. There's syrup from Cumberland, honey from Almena, bread mixes, pasta, candy and more.
"I wanted stuff that was as local as it could be," Greenfield said.
He also has a day job as a power lineman, but farming is his passion.
"There isn't any other kind of work that's quite like as rewarding to me as farm work," Greenfield said.
He and Tiessen grew up on a hobby farm in the town of Superior.
"I just wanted to raise animals and ... for my 10th birthday, I got three sheep and it just took off from there," Greenfield said.
At one point, he had about 70.
"It was a good learning experience for us," said Tiessen, who followed in her big brother's footsteps raising sheep. "We did the chores and took care of them."
Greenfield sold his flock to attend line school. When he finished, he bought the family farm and expand it. Tiessen lends a hand, both on the farm and at the shop.
Farming has become an unpredictable occupation. The number of farm bankruptcies in the upper Midwest has more than doubled in the last four years, according to a November report from the Federal Reserve Bank of Minneapolis. About 60 percent of those bankruptcies were in Wisconsin. Smaller farms, according to the Federal Reserve Bank of Minneapolis, tend to be more exposed to large price fluctuations.
"There's easier ways to make money; there's no doubt about it. It's seven days a week," Greenfield said.
There are outside factors to consider, as well. The cost of hay is on the rise, Greenfield said, while the price of milk and beef has been dropping.
"I was to the point where I was going to scale back, just raise enough animals for myself and my family and a few friends, or get bigger," he said.
The grand opening for Greenfield Meats & More kicks off at 8 a.m. Saturday, Feb. 2. Regular shop hours will be noon to 7 p.m. Thursday and Friday and 10 a.m. to 3 p.m. Saturday and Sunday.
For more information, visit Greenfield Meats & More on Facebook or call 715-718-0888.