Stehlin's Meat Market

read moreStehlin's Meat Market is proud of the fact that the beef we sell is slaughtered and processed on site.

read moreCuts: Sirloin and T-Bone steaks, Round steaks, Sirloin Tip Roast, Rump Roast, Stew Beef, Flank steak, and Ground Beef. Cuts: Rib steaks, Chuck roasts, Shoulder roasts, Short Ribs, Brisket, Stew Beef, and Ground Beef. We put your name on list. When we have the beef hanging, we call you to quote the price. If the price is okay with you, we then take your instructions on how you want it cut and wrapped (or we can take instructions now if you would like).

read moreOur trays consist of Ham, Turkey, Roast Beef, Swiss Cheese and American Cheese on a round aluminum tray with lettuce. You simply tell us how many people you need to serve, and we do the rest. We can also customize your tray with any cold cut you desire or substitute any of the main entrees. We can also supply the bread, condiments and side salads (cole slaw, macaroni salad, German potato salad, mustard potato, pasta salad, Hawaiian Delight).

read morePeople come from across the Cincinnati area and beyond to purchase our Cottage Hams. The little heart shaped hams are rubbed with our century old salt-and-sugar cure recipe, then smoked over a smoldering hickory fire.

read moreA fresh turkey means that the turkey has been fresh dressed locally and has never been frozen. We get our turkeys from Huismann's Poultry in Harrison, Ohio. Therefore, all our turkeys are as fresh as possible. As far as preparation and baking, do whatever has worked for you in the past. As far as taste, most people say there is no comparison. A fresh turkey is the best; much more juicy and tender.

read moreIn the beginning, there was a flood. And, Stehlin's Meat Market was born. Our story started in 1913. That's when 21-year-old John Stehlin worked for Bill Espel as a drover, walking cattle to the Cincinnati stockyards. Then came the flood of 1913. The deluge plunged the stockyards under water. John had nowhere to go with the animals. So, he coaxed Bill Espel into allowing him to slaughter the cattle in a small barn off Colerain Pike. He sold the beef to nearby customers in Bevis, the present-day home of Stehlin's Meat Market, hauling his products from door to door on a horse-drawn wagon.

read moreWe also have ground lamb, lamb chops, and lamb shanks on hand most of the time, frozen only. We keep it frozen as these cuts do not sell on a consistent basis.