Post by Chase Lane on Aug 10, 2014 15:12:23 GMT -6
Chase Lane's Famed Saint Louis Review
Max German Quality Meats To The Rescue
Those that know me will already know from whence I came and why I am speaking out now. Those that do not, please lend an ear as well.
My family and I go back over forty years in the local meats and cheese delivery service. We also operated a butcher shop, and thanks to mom and pop style business, I learned the tricks of the trade, but more importantly, I learned good meats and good people.
Today, I had the pleasure of re-associating myself with Harlan Green of Max German Quality Meats. Some years ago I started looking on the web to see who was still around. Mayrose is gone. Who'dathunk? I know most of the slaughterhouses are gone, one being Volz Packing. That went out a long time ago. Jack Volz, the last owner, used to show me around the old parts of the building, where his ancestors would bring in wagon loads of cattle. The room would make a great Ghost Hunters episode. I digress.
One of my favorite companies was always Max German's. I used to see Max, who was like Colonel Sanders (in a very caring way) look over the business he had started. I usually dealt with Harlan and Ricky Green, his grandsons, as well as a guy called Ripper, one called Red, and Luke, a very pleasant worker who always saw that our orders were “just so”.
The old saying went, “I'm a meat man and a meat man knows.” That was part of a Mayrose commercial for decades. I used to cringe when I made a delivery and someone behind the butcher counter would sing that. Yet, whomever it was... was right!
If you want Italian Sausage you go to The Hill (Toscano's is best). Certain Sausages were great at G & W. But there was one company that did it all, or all I could ever dream of: Max German!
I got off the phone to Harlan Green a little while ago, after exchanging messages for a day. He explained that MG has made it through some major transitions and shifts, which I will not bore you with, and he is back with a vengeance.
Here's the deal, folks! MG's quality is the same as those good ole days. If you've ever had their Braunschweiger or Liver Sausage or their Natural Casing Bologna, you are either still consuming them or missing them.
In a world where one sausage or bologna looks the same as another, if you look closely you'll see a pleasing texture. No, I am not using a microscope! That's what caused me to try their product oh so long ago. It's a texture that you can taste, and it makes all the difference in the world.
It's been a long time since I've had their brats, but I will be rectifying that soon, I hope.
Saint Louis has been blessed with some good ham companies. Most of them are gone or have gone through many changes. What makes Max German's different is that Harlan Green is still there to be as picky as he ever was about quality. Oh, BTW, arguing with Harlan and Ricky was always fun.
Now for the unsure part of this: Because Harlan has taken on trying to rebuild his business, Max German Quality Meats does not have all the items they used to. Harlan is looking to build back up, and I would hope all of Saint Louis would not only welcome that, but demand that. Saint Louis may not be losing a local gem, but we need to get “that gem” back to the business of quality Head Cheese, Bockwurst, Thueringer, and all of the other wonderful Charcuterie that those high priced TV authors think they have a lock on.
Before I send you to the Facebook page, my apologies for such a large image of my mug. Good times they come no more, but better times may be ahead.
Submitted for your approval,
Chase Lane
Max German Quality Meats
2014-08-09
Max German Quality Meats To The Rescue
Those that know me will already know from whence I came and why I am speaking out now. Those that do not, please lend an ear as well.
My family and I go back over forty years in the local meats and cheese delivery service. We also operated a butcher shop, and thanks to mom and pop style business, I learned the tricks of the trade, but more importantly, I learned good meats and good people.
Today, I had the pleasure of re-associating myself with Harlan Green of Max German Quality Meats. Some years ago I started looking on the web to see who was still around. Mayrose is gone. Who'dathunk? I know most of the slaughterhouses are gone, one being Volz Packing. That went out a long time ago. Jack Volz, the last owner, used to show me around the old parts of the building, where his ancestors would bring in wagon loads of cattle. The room would make a great Ghost Hunters episode. I digress.
One of my favorite companies was always Max German's. I used to see Max, who was like Colonel Sanders (in a very caring way) look over the business he had started. I usually dealt with Harlan and Ricky Green, his grandsons, as well as a guy called Ripper, one called Red, and Luke, a very pleasant worker who always saw that our orders were “just so”.
The old saying went, “I'm a meat man and a meat man knows.” That was part of a Mayrose commercial for decades. I used to cringe when I made a delivery and someone behind the butcher counter would sing that. Yet, whomever it was... was right!
If you want Italian Sausage you go to The Hill (Toscano's is best). Certain Sausages were great at G & W. But there was one company that did it all, or all I could ever dream of: Max German!
I got off the phone to Harlan Green a little while ago, after exchanging messages for a day. He explained that MG has made it through some major transitions and shifts, which I will not bore you with, and he is back with a vengeance.
Here's the deal, folks! MG's quality is the same as those good ole days. If you've ever had their Braunschweiger or Liver Sausage or their Natural Casing Bologna, you are either still consuming them or missing them.
In a world where one sausage or bologna looks the same as another, if you look closely you'll see a pleasing texture. No, I am not using a microscope! That's what caused me to try their product oh so long ago. It's a texture that you can taste, and it makes all the difference in the world.
It's been a long time since I've had their brats, but I will be rectifying that soon, I hope.
Saint Louis has been blessed with some good ham companies. Most of them are gone or have gone through many changes. What makes Max German's different is that Harlan Green is still there to be as picky as he ever was about quality. Oh, BTW, arguing with Harlan and Ricky was always fun.
Now for the unsure part of this: Because Harlan has taken on trying to rebuild his business, Max German Quality Meats does not have all the items they used to. Harlan is looking to build back up, and I would hope all of Saint Louis would not only welcome that, but demand that. Saint Louis may not be losing a local gem, but we need to get “that gem” back to the business of quality Head Cheese, Bockwurst, Thueringer, and all of the other wonderful Charcuterie that those high priced TV authors think they have a lock on.
Before I send you to the Facebook page, my apologies for such a large image of my mug. Good times they come no more, but better times may be ahead.
Submitted for your approval,
Chase Lane
Max German Quality Meats
2014-08-09