Meat&Poultry - September 2012 - 46

RJ’S MEATS

litany of kabobs, including a carnivore kabob with beef, pork and poultry and a bacon-wrapped turkey tenderloin. Look closely and up pops a hefty Lumberjack steak. For the past 13 years RJ’s has also operated an in-house bakery and the store offers most of Wisconsin’s bestknown cheeses and other dairy items, those inevitable smoked dog bones and various grocery items. But customers visiting this corner of the meat world should expect to find those special spices ready to take home, or maybe a bag of hardwood chips in oak, hickory, cedar, sugar maple or apple. They also sell Smokin Brothers wood-pellet grills. It is a one-stop shop where the brats
RJ (left) stands with his son, Aaron Reams, who works at the family business as the counterman and night supervisor.

on the outside smoker whet the appetite for what waits inside, including 13 types of snack sticks, four jerky op-

tions, eight summer-sausage varieties and those 50 kinds

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of fresh brats. The brat versions intrigue but don’t disappoint the shopper. A few out-of-the-ordinary flavors are a honey-onion, potato-bacon-cheddar, cranberry-walnut, turkey club, Greek with feta cheese and olives and a chicken enchilada. Name a product and it’s probably made here. RJ and his wife, Anne, who tackles accounting and baking chores, are joined by sons Anthony, 26, the chief meat cutter, who is entering the Master Meat Crafter Course conducted by Dr. Jeff Sindelar at the Univ. of Wisconsin; Aaron, 22, the counter man and night supervisor; and Joe, 17, who is still in high school. The business actually has 19 employees, eight of whom are related. While sausage is king at RJ’s, representing 78 percent of the volume, the extended services are legion. Game processing is big-league with the fi rm providing deer hunters with anything from cranberry summer sausage, venison bacon, maple breakfast links, enchilada and beer-cheese brats, to sticks, meatloaf and dried venison, as well as other smoked and cooked-sausage options. Thinking smoked hams? RJ’s does a palate-pleasing 1,000 of them a year. Custom smoking of fish, tasty party trays and gift boxes are some of the options you can fi nd on their website, wwwrjmeats.com. Roasting pigs and other picnic or party meats are available for takeout in no less than eight varieties, with

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Meat&Poultry - September 2012

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