Butcher House Meats & Market

Butcher House Meats & Market is the place for those searching for quality, freshness, and a genuine farm-to-table experience. Brad Myers, a seasoned professional with a rich background in sales and a fervent advocate for the local food movement, founded the business. 

Through a journey from conceptualizing the idea alongside a friend to navigating the complexities of opening a business, Myers has crafted an enterprise that prioritizes the health and satisfaction of its customers while supporting local producers.

Q: When did you dream up Butcher House?

A: We opened on the 1st of July this year. I have a friend with a similar concept in Broken Arrow, and we talked about it for years. I was selling quarters and halves of beef from a ranch in New Mexico to friends on Facebook, which sparked interest. There’s nothing like this in Southeast Edmond, where we live in the Oakdale community. They’ve been huge supporters. We’ve been open a few months now, and it’s been going really well.

Q: What did you do before you opened this business?

A: I do sales for a company out of Dallas and did 18 years at MTM Recognition, also known as Midwest Trophy. Sales is in my DNA. This has been a fun transition, with my twin 12-year-olds and wife working here. It’s a family deal.

Q: How has the reception been?

A: It’s been really good. People appreciate the convenience, and we’re always trying to add to our selection to make it easier for them.

Q: What have been the challenges of opening up?

A: Mainly location and raising awareness. Our Facebook audience has grown to over 3000 followers in a few months, and word of mouth has been key in promoting our quality product.

Q: You also carry products from other people. Who are you working with?

A: We partner with local businesses for our goodies, sweets, and treats. This includes pies from “I Only Have Pies for You,” chocolates and candies from Miller’s Pecans, salsa from Six Day Salsa, candies from Simply Candy, Lovera’s sausages, and all our chicken and pork are Oklahoma-raised. We emphasize being local and fresh.

Q: What are your hours?

A: Tuesday through Friday, 11 to 6, and Saturday from 10:30 to 6.

Q: Are you working with any restaurants?

A: We partner with the Pizza Shack in Arcadia for their ground beef needs and do catering by demand, offering brisket, ribs, pulled pork, and sides for events and holidays.

Q: Is there anything else you’d like to add?

A: Our beef is fresh, not frozen. We cut all our meat on Thursdays, vacuum seal it for freshness, and ensure it’s clean. Our beef is grass-fed, grain-finished without hormones, antibiotics, or water weight gain. You can taste the difference!