PITTSBURG, Kan. – What started out as a small butcher shop in Matt DeMoss’ garage at his home in Frontenac, is now a full-fledged butcher / deli in Pittsburg, taking the local food scene by storm.
“That kind of emotion for me,” DeMoss said, “because I started in my garage and have a walk-in freezer there that’s bigger than my old store. Being here today. in this shop, and it’s so beautiful and all my friends are here and I’m just really proud of what we do.
On Friday morning, owners DeMoss and Joesef Wantschik and representatives from the Pittsburg Area Chamber of Commerce held an official groundbreaking ceremony to celebrate the opening of the new business located on Rouse Street, next to Chatters.
“Ribbon cuts are one of the funniest things we have to do in the bedroom,” said Blake Benson, president of the Pittsburg Area Chamber of Commerce. “But they’re even more special when you know the people behind the business and how hard they’ve worked, plus the years of preparation and sacrifice to make that dream come true. ”
DeMoss ran the business from his garage and sold his produce exclusively at the Pittsburg Farmers Market, selling cuts of meat, sausages, salamis, bratwurst sausages and more produced in the ‘Little Balkan tradition’ and sourced from producers. local.
“We are here in this community because we are close to where the farmers are,” Wantschik said. “We will therefore continue to reach more farmers and source more diversified products as we grow. ”
The Meat Shed stays true to its roots, but with its new building it also expands to sell salads, sandwiches – hot and cold – frozen food and more.
Although the store has seating, Wantschik said he is very keen to reach the crowd “who don’t have time for lunch” and that he is currently trying to find ways to get their food and his sandwiches to this group.
Additionally, Wantschik added that they hope they will soon be able to obtain a license to wholesale so that they can supply their meats to local restaurants.
“We have already had three, four vendors who approached us asking us to provide them with salami and cold cuts,” he said. “We are very excited and hope to achieve this before the end of the calendar year.”
They also hope to focus on the college-aged crowd who are about to return to town for school. Wantschik said the type of food they were selling is perfect for middle school kids who don’t have time to cook or don’t have a kitchen, adding that he would have liked to have had a place like the Meat Shed when he did. was at school.
“There are only a limited number of times you can go to White Castle,” he said.
Additionally, the Meat Shed is known for their charcuterie boards that they are currently making and hosting for events in the area, a service they hope to continue to develop. As the Meat Shed finds its place in the community, Wantschik said he hopes to see the business continue to grow and develop.
“I’m so glad that there are foodies here like everywhere else,” he said. “It’s a wonderful gastronomic community. I don’t know if the people who live here realize it but all the big establishments like Toast, like Jolly Fox, like Drop The H, they’re wonderful. They are of the highest quality. Matt and I have eaten food everywhere and we can tell you this is the top of the line and we are just honored to be part of it.