Meat&Poultry - February 2013 - 63

Harger’s offers 16 varieties of gift-

worked in his family’s meat operations

Butcher Shop & Catering to the cus-

boxes, ranging from breakfast boxes

since he was 12 years old, has served as

tomer. But he notes that as age has

(bacon, smoked sausage, Canadian

president of the Indiana Meat Packers

encroached on his ability to do all the

bacon, link sausages, seasoned pork

and Processors Association. He admits

things his family has done historically,

burgers and boneless ham steaks) to a

he’s been pressured for time to keep

he has transitioned his business:

snack spectacular, complete with sum-

entering competitions of late, but his

“I found I couldn’t do everything

mer sausage, pepper bologna, Amish

store walls are adorned with count-

I did years ago,” he adds. “I was do-

Colby, Colby jack and smoky ched-

less state and national award plaques

ing too many things. We had a strong

dar cheeses. Other offerings include

that let the customers know the man

retail program and I worked to make

canned-meat gift boxes, surf ‘n turf,

knows his business when it comes to

it better. We cut the hours needed to

steak, brunch, pork medallion, an ex-

curing and smoking meats.

do the job and we get the price we

ecutive and even a specialty chicken

Yet, he still loves to experiment and

have to have. It makes me think I can

box with boneless and skinless mari-

constantly develops new products. A

stay with it for some time to come.” ■

nated chicken breasts.

current effort is to produce a ham loaf

In the catering department, Harger’s will serve up nearly anything party

that will meet his expectations before
it goes into the display case.

hosts want to pick up in bulk quan-

Harger has truly parlayed his fam-

tities from the store, but add a few

ily meat experience and his business

dollars and they’ll gladly bring their

education degree to take Harger’s

Steve Krut, an industry veteran, is a contributing
editor writing exclusively for Meat & Poultry,
specializing in small business issues. He resides
in Marietta, Pa.
We would like to hear from you – to comment
on this story or to request reprints, contact
us by email at meatpoultry@sosland.com.

portable smokehouse right to the customer’s location and prepare anything
from steaks to chicken, pulled beef or
pork, and carry along their choice of
fresh deli salads.
About 90 percent of sales are retail, and about one-third of his catering trade is done off-premises. They
can cater groups up to 500 with ease.
The owners are also pleased with
the number of folks who take advantage of their “grab ‘n go” items such
as baby-back ribs, smoked chicken
and pulled beef and pork.
The store also offers wild-game
processing. Although they now are

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• Poultry
• Cheese
• Roasting Meat
• Sausages
• Cold Cuts
Foodlogistik dicers are
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of fresh or tempered frozen
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they provide sportsmen with individ-

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• MS 100 • MS 120JM

ually batched sausage, vacuum pack-

HABLAMOS ESPANOL LLAMAMOS HOY

only equipped to handle boneless deer,

aging and a selection that includes
salami, pepper bologna, jerky, snack
sticks, bratwurst, sweet and hot Italian
sausage and cheeses as ingredients for
either smokehouse or fresh sausages.
They will also prepare a bone-in or
boneless venison ham.
Harger, who maintains he has

For more information contact: Don Ballein
CES/Foodlogistik U.S.A. • 2128 M So. Grove Ave.
Ontario, CA 91761 U.S.A.
Tel (909) 947-8511 • Fax (909) 627-0087
Toll Free 1-888-278-0885
dballein@foodlogistik.com

www.foodlogistik.com

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Meat&Poultry - February 2013

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