BEEF

On a frigid morning in January, Melissa Oswald greeted an Alaskan couple in her rural meat shop. A recommendation from satisfied customers prompted the travelers to stop by to fill their cooler with Oswald beef before their trek back home. Melissa happily obliged, answering questions, and making suggestions. A half hour later, 50 pounds of steaks, roasts, and burger had been carefully packed for shipping.

“We’re getting more and more of those kinds of sales,” Melissa said after they left. “That’s pretty exciting. Our beef has been shipped to Alaska, Oregon, and down into Wyoming.”

Most of the retail orders for Oswald beef comes from over 100 “local” customers located within several hours from the shop. The addition of specialty cuts and orders of half and whole sides of beef keeps the family busy with their farm to table operation.