Eating local is made easy with 1907 Meat Company in Stillwater, Oklahoma.
Eating and buying locally grown foods has many benefits. It supports local farms and helps the regional economy. Many of us look to local farmers markets or stands to buy seasonal fruits and vegetables. But where do you find or buy your local meat? In Stillwater, 1907 Meat Company, a whole animal butcher shop and restaurant, is working with local ranches to offer locally grown beef, pork, lamb, and chicken.
On a recent trip to Stillwater, I stopped in at 1907 Meat Company to talk with owner Adam Gribben about his business and learn more about how he is working within his community to offer locally grown products that customers want. I even sampled a few items off the lunch menu that will have me returning again and again.
Adam is an OSU graduate who recently returned to the area. He opened 1907 Meat Company to reconnect people with local farmers and locally made products. He wanted to focus on food transparency because customers are demanding it. He said,
“We tell the truth. You know where it comes from, what’s in it, or what’s not in it, because there’s nothing in it. It’s meat from an animal that was raised on a farm that you can go visit.”
The shop works closely 22 local ranchers to produce beef, pork, chicken, and lamb. Every animal is humanely raised, pasture fed, and finished on grain and grass. They use a local processor and an in-house butcher, Chad Smith who is a 3rd generation butcher. The shop is involved in every step.
In addition to locally sourced meat, you can find fresh local produce from Bear Creek Farms that is delivered fresh produce to the shop weekly. You can often find him and other local farmers in the shop. That’s the beauty of this local shop. It is connecting the community is so many ways.
Because this is a whole animal butcher shop, you can get hard to find tongue, lard, heart, and more. Leftover bones are smoked and available for dog treats. Products are also rotated out of the meat case and offered in the restaurant. Executive Chef Matt Buechele creates a unique daily menu for breakfast and lunch Tuesday thru Saturday and Brunch on Sunday. When we were in town, we went for both Saturday lunch and Sunday Brunch. My favorite thing has to be the Short Rib Hash with potatoes, peppers, onions, and two eggs. I mean there isn’t a word in that title I don’t love. Everything on the menu is equally as delicious.
Eating and buying local is a win for the consumer, grower, and the community. Reconnect with your local farmers and ranchers to taste the Made in Oklahoma products today.