MEAT SHOP EXPANDS BUILDING, SERVICES AND PRODUCTS

An exterior shot of The Meat Shop.

The Meat Shop, a family business owned by Rob Osborn and his father, Bob Osborn, has expanded.

The meat-processing company, which is observing its 10th anniversary this year, has added 5,000 square feet to its operation at 1225 S. Kingshighway, more than doubling its previous space.

"We actually have about 8,950 square feet now," said Rob Osborne. "We have a state-of-the-art, computer-controlled smoker and stuffing machine, used in the making of sausage."

Installed in the new structure is a laminated wood floor. The business has also added a new service and a number of new meat products.

"The Cape Girardeau Gourmet Catering Co. is our latest service," said Osborn. "This includes meals that can be ordered via Internet, e-mail, fax, or telephone."

The company produces more than 30 products of sugar-free meats.

The Meat Shop was founded in 1988 when the Osborns purchased the former Ford Meat Market, 1225 S. Kingshighway. The Ford Market had been in existence since 1958. It was founded at Scott City and moved to Cape Girardeau in 1968. Later, The Meat Shop purchased the retail division of Fruitland Dress Meats from Ryland "Dutch" Myer.

Bob Osborn has more than 35 years of experience in the meat business. They include a number of years as manager of the meat department at the former Mr. C's super market in Town Plaza. Rob Osborn has more than 23 years of experience in meat cutting, including 11 years at Mr. C's.

The Meat Market is a family operation," said Rob Osborn. "My mother, Kay Osborn, and my wife, Dianne Osborn, both work with the business."

The Osborns prepare their own products.

The company makes more than 170 products, "everything from jerky, including chicken and beef jerky, to eight different kinds of bratwurst and 20 different kinds of sausages," said Osborn.

Included on the list of sausages are Cajun, Mexican, Italian and a new recipe for Chinese sausage.

Osborn said the Meat Shop is also the largest processor of deer meat in southern Missouri and has earned that reputation in a short time. When they started that service in 1989, they processed 77 deer for hunters; last year they handled 825.

"We produce six different varieties of deer sausage," said Osborn. "We have also prepared wild game for hunters -- turkey, ducks, mountain lion, cougar, even a bear."

Like many modern businesses, The Meat Shop has a Web Site.

"Having your business on the Internet is a sign of being progressive," said Osborn. "It's kind of like an advertisement. I think its the wave of the future for businesses."

The web has resulted in orders from across the country.

The Meat Shop employs a dozen workers.

The shop's customer base has grown during the past decade, from about 400 a week 10 years ago, to more than 1,500 a week now.