by Vicki Ikeogu
news@thenewsleader.com
Many hunters have already started packing up their blaze-orange gear after a successful (or not so successful) deer-hunting season.
But for staff at the St. Joseph Meat Market, the conclusion of rifle season equals the kick-off to the busiest time of the year.
“Usually we really start getting busy in November with the first few weeks spent doing venison processing,” said Wendy Theisen, whose father, Harvey Pfannenstein, owns the market. “And then it turns into the holiday rush.”
Venison processing has only recently returned to the St. Joseph Meat Market after a several-year hiatus.
“Harvey had quit venison processing all together,” Theisen said. “But he started doing it as a side thing at the shop at his house for his friends and family.”
But after tons of requests from customers, Theisen said the meat market returned to the venison-processing business about eight years ago.
“Our customers were thrilled,” she said.
Much of the venison processing done at St. Joseph Meat Market is from hunters who live in central Minnesota. Each person’s deer is processed individually.
“We feel if you take the time to take good care of your deer, that’s what you should get back,” Theisen said.
The St. Joseph Meat Market allows customers to bring in the deer how they see fit. Leaving it whole, boneless or in quarters, Theisen said staff will help the customer get the exact products they want to fill their freezers.
The St. Joseph Meat Market accepts deer drop-offs at its retail store Monday through Friday during normal business hours – 6:15 a.m. to 6 p.m. Monday through Thursday and 6:15 a.m. to 7 p.m. Friday.
By far, the most requested item is the meat market’s venison brats.
“Our regular, country-style seasoning (brats) are our best seller,” she said. “Followed by wieners and snack sticks. Our sausage kitchen can work some magic. But those snack sticks are becoming more and more popular.”
Staff have also been known to do other special requests with venison like roasts, chops and bacon.
On average, Theisen said it can take between seven and 10 days for the meat market to process a deer. And that can fluctuate depending on the demand.
“It’s going to be busy,” Theisen said. “But we’re pretty fast. We have a great venison meat-cutting crew. We just ask the customers to be patient.”
The St. Joseph Meat Market has been in the Pfannenstein family since 1968. Its current owner, Harvey Pfannenstein, is a second-generation Pfannenstein owner. The meat market has won a multitude of state awards for its products, including snack sticks, ring bologna, smoked turkey and bacon. The St. Joseph-based company has also claimed national titles for its maple breakfast links, braunschweiger and fresh pork sausage. The meat market employs about 30 people.
St. Joseph Meat Market employee Scott Shaloch of Cold Spring prepares an order of cheddar brats for a customer. Shaloch has been with the meat market for two years.
Freshly cut meat products sit on display at the St. Joseph Meat Market. Meat-market employee Wendy Theisen said deer hunting is the start of the busy season for the business.
Hundreds of brats are stacked neatly inside a cooler at the St. Joseph Meat Market. Brats are the most commonly requested product customers ask for when getting their deer processed at the meat market.
The St. Joseph Meat Market had spent the final week of October preparing for rifle deer-season opener. Meat market employee Wendy Theisen said the opening of rifle deer season is the kick-off to the business’s busy season.
