Meat&Poultry - February 2013 - 62
HARGER’S BUTCHER SHOP
“You could say we
down-sized but
upgraded.”
absolutely made the right decision.”
Jeff and his sister, Lori Dove, operate the processing and retail store,
but they brought along photos and
portraits of their ancestors to proudly
display for their customers. His wife,
Pam, was instrumental in designing
and decorating the store. Their son,
Jordan, 18, who represents the sixth
generation, has also taken on major responsibilities with the business, working the meat case while studying business in college.
Their shop is often mentioned in
the glossy Northern Indiana Lakes
magazine, quoting Harger on how
to shop for and prepare meats at the
many campsites and summer homes
that dot the area.
Big product draw
The variety and quality of their of“They did everything from slaugh-
ferings makes the store a busy place
ter to processing to retailing,” he says.
six days a week, although it is closed
“Those were horse-and-wagon days
Sundays and Mondays in the slower
and travel was on dirt roads. The busi-
winter months. Tack on the public-
ness was remarkable for its time and
ity generated by their website (www.
was widely known. But over the years,
hargersmeatsandcatering.com) and
the number of plants in Indiana that
when the traffic flows in the Harger
continued to slaughter declined. In-
family doesn’t disappoint. The website
spection became too costly for most
offers plenty of weekly specials year-
smaller plants.”
round so his local customers know
Seven years ago, the Harger family
closed its Hamilton slaughtering and
they are as important as the summer
tourist trade.
processing operation and decided to
“I just love to offer guidance to
focus solely on its 20-year old satel-
customers on what they might like to
lite retail store in Angola to tap into
serve and how to prepare it the right
the robust crowd that made the lakes
way,” Harger confides. “They like that
their summer vacation spot.
personal, one-on-one touch and keep
“We moved the Angola store to a
coming back. The website generates
leased 2,500-sq.-ft. building along
so many calls from viewers with ques-
a higher-traffic area mini-mall and
tions and I try to make sure they get
concentrated on what we do best –
the right answers.”
62
making our award-winning bacons,
The Harger family seems to serve
summer sausages and selling qual-
up a hearty round of added touches
ity fresh meats,” Harger recalls. “We
Jordan Harger prepares some of
the store’s grab-n-go items.
with every aspect of their enterprise.
• Meat&Poultry • February 2013 • www.MeatPoultry.com
http://www.hargersmeatsandcatering.com
http://www.MeatPoultry.com
Meat&Poultry - February 2013
Table of Contents for the Digital Edition of Meat&Poultry - February 2013
Meat&Poultry - February 2013
Table of Contents
Commentary - Sage advice
Business Notes - Cargill closes Texas beef plant
Olymel to acquire Big Sky
JBS acquires XL Foods’ Canadian operations
McDonald’s settles Halal-based lawsuit
Zacky Farms selling assets to family trust
Sanderson Farms pays $1M-plus to Nash County
Washington - HACCP visions
Sausage Report - Serious sausage
Sausage Report - By the numbers
Sausage Report - Soaring to new heights
Meat Processing Operations & Engineering - Institutional focus
Wrap artists
Promoting Lockout-tagout
Sanitation Tips - Protecting employees
Small Business Matters - Lake-effect
Ingredient Issues - Reducing Salt
CEO Series - Taking the torch
Food Safety - Staying safe
Labor - Tools of the trade
New Product Showcase
Names in the News
Classified Advertising
Ad Index
Meat&Poultry - February 2013 - Meat&Poultry - February 2013
Meat&Poultry - February 2013 - 2
Meat&Poultry - February 2013 - 3
Meat&Poultry - February 2013 - Table of Contents
Meat&Poultry - February 2013 - 5
Meat&Poultry - February 2013 - 6
Meat&Poultry - February 2013 - 7
Meat&Poultry - February 2013 - Commentary - Sage advice
Meat&Poultry - February 2013 - 9
Meat&Poultry - February 2013 - Olymel to acquire Big Sky
Meat&Poultry - February 2013 - JBS acquires XL Foods’ Canadian operations
Meat&Poultry - February 2013 - McDonald’s settles Halal-based lawsuit
Meat&Poultry - February 2013 - Sanderson Farms pays $1M-plus to Nash County
Meat&Poultry - February 2013 - Washington - HACCP visions
Meat&Poultry - February 2013 - 15
Meat&Poultry - February 2013 - 16
Meat&Poultry - February 2013 - Sausage Report - Serious sausage
Meat&Poultry - February 2013 - 18
Meat&Poultry - February 2013 - 19
Meat&Poultry - February 2013 - 20
Meat&Poultry - February 2013 - 21
Meat&Poultry - February 2013 - 22
Meat&Poultry - February 2013 - 23
Meat&Poultry - February 2013 - Sausage Report - By the numbers
Meat&Poultry - February 2013 - 25
Meat&Poultry - February 2013 - 26
Meat&Poultry - February 2013 - 27
Meat&Poultry - February 2013 - Sausage Report - Soaring to new heights
Meat&Poultry - February 2013 - 29
Meat&Poultry - February 2013 - 30
Meat&Poultry - February 2013 - 31
Meat&Poultry - February 2013 - 32
Meat&Poultry - February 2013 - 33
Meat&Poultry - February 2013 - 34
Meat&Poultry - February 2013 - 35
Meat&Poultry - February 2013 - 36
Meat&Poultry - February 2013 - Meat Processing Operations & Engineering - Institutional focus
Meat&Poultry - February 2013 - 38
Meat&Poultry - February 2013 - 39
Meat&Poultry - February 2013 - 40
Meat&Poultry - February 2013 - 41
Meat&Poultry - February 2013 - 42
Meat&Poultry - February 2013 - 43
Meat&Poultry - February 2013 - 44
Meat&Poultry - February 2013 - 45
Meat&Poultry - February 2013 - 46
Meat&Poultry - February 2013 - 47
Meat&Poultry - February 2013 - Wrap artists
Meat&Poultry - February 2013 - 49
Meat&Poultry - February 2013 - 50
Meat&Poultry - February 2013 - 51
Meat&Poultry - February 2013 - 52
Meat&Poultry - February 2013 - 53
Meat&Poultry - February 2013 - Promoting Lockout-tagout
Meat&Poultry - February 2013 - 55
Meat&Poultry - February 2013 - Sanitation Tips - Protecting employees
Meat&Poultry - February 2013 - 57
Meat&Poultry - February 2013 - 58
Meat&Poultry - February 2013 - 59
Meat&Poultry - February 2013 - Small Business Matters - Lake-effect
Meat&Poultry - February 2013 - 61
Meat&Poultry - February 2013 - 62
Meat&Poultry - February 2013 - 63
Meat&Poultry - February 2013 - Ingredient Issues - Reducing Salt
Meat&Poultry - February 2013 - 65
Meat&Poultry - February 2013 - 66
Meat&Poultry - February 2013 - 67
Meat&Poultry - February 2013 - CEO Series - Taking the torch
Meat&Poultry - February 2013 - 69
Meat&Poultry - February 2013 - 70
Meat&Poultry - February 2013 - 71
Meat&Poultry - February 2013 - 72
Meat&Poultry - February 2013 - 73
Meat&Poultry - February 2013 - Food Safety - Staying safe
Meat&Poultry - February 2013 - 75
Meat&Poultry - February 2013 - 76
Meat&Poultry - February 2013 - 77
Meat&Poultry - February 2013 - Labor - Tools of the trade
Meat&Poultry - February 2013 - 79
Meat&Poultry - February 2013 - New Product Showcase
Meat&Poultry - February 2013 - 81
Meat&Poultry - February 2013 - Names in the News
Meat&Poultry - February 2013 - 83
Meat&Poultry - February 2013 - Classified Advertising
Meat&Poultry - February 2013 - 85
Meat&Poultry - February 2013 - 86
Meat&Poultry - February 2013 - 87
Meat&Poultry - February 2013 - 88
Meat&Poultry - February 2013 - Ad Index
Meat&Poultry - February 2013 - 90
Meat&Poultry - February 2013 - 91
Meat&Poultry - February 2013 - 92
Meat&Poultry - February 2013 - 93
Meat&Poultry - February 2013 - 94
Meat&Poultry - February 2013 - Reiser - 1
Meat&Poultry - February 2013 - Reiser - 2
Meat&Poultry - February 2013 - Reiser - 3
Meat&Poultry - February 2013 - Reiser - 4
Meat&Poultry - February 2013 - Reiser - 5
Meat&Poultry - February 2013 - Reiser - 6
Meat&Poultry - February 2013 - Reiser - 7
Meat&Poultry - February 2013 - Reiser - 8
Meat&Poultry - February 2013 - Reiser - 9
Meat&Poultry - February 2013 - Reiser - 10
Meat&Poultry - February 2013 - Reiser - 11
Meat&Poultry - February 2013 - Reiser - 12
Meat&Poultry - February 2013 - Reiser - 13
Meat&Poultry - February 2013 - Reiser - 14
Meat&Poultry - February 2013 - Reiser - 15
Meat&Poultry - February 2013 - Reiser - 16
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