Our story
Forty-five years at the block.
Tony Jordan has been cutting meat for more than 45 years, and he's run this counter on St. Croix Trail since 1998. Independently owned, and still the place to ask for something cut exactly how you want it.
An independent meat market, the way they used to be.
Jordan Meats & Deli opened on St. Croix Trail in 1998. More than 25 years later, the approach hasn't changed. Tony still cuts, still orders and still stands at the counter.
There's no buying group deciding what goes in our case and no corporate spec sheet telling us what to carry. That's how we can promise Prime and Certified Angus beef, never Select, and mean it.
What grew up around the counter is a market that does more than sell meat. Sandwiches at lunch, broasted chicken on the way home, a party tray on Friday, a season's worth of game trim in November, and the week's groceries in between. One counter, and the same owner behind it the whole time.
The shop on St. Croix Trail, where it's been since 1998.
The man behind the counter
Knowing what's worth selling, and what isn't.
We carry nothing but the best.
Tony has spent more than forty-five years at the block. That's long enough to know which suppliers are worth buying from, which cuts are worth the case space, and which shortcuts aren't worth taking.
It also means you can just ask. Want a roast cut a particular thickness, a sausage seasoned a particular way, or a recommendation for eight people and a grill? That's a conversation, not a special order.
Our standards
The four rules we don't bend.
A meat market is only as good as what it refuses to put in the case. Here's where our line sits.
01
Prime and Certified Angus
Every steak in our case is Prime or Certified Angus. We never carry Select, so there's no wondering what you're looking at.
02
Raised in the Midwest
Our beef comes from Midwest farms, most of it from southern Minnesota. Our pork is raised locally.
03
Duroc pork
A heritage breed, raised locally, known for marbling and flavor. It's the reason our chops and brats taste the way they do.
04
Chicken raised without hormones
Hormone-free, held to the same bar as everything else behind the glass. The standard doesn't move by department.
Made here
What we make ourselves.
A lot of what's in our case didn't come off a truck finished. It's ground, seasoned and smoked right here, with our own seasoning.
- Sausage, brats and jerky. Ground, seasoned, stuffed and smoked at the shop.
- Midwest beef, local pork. Beef raised in the Midwest, most of it in southern Minnesota, and Duroc pork from close to home.
- Wild game, done right. Bring us your boneless trim and we'll turn it into summer sausage, snack sticks and jerky.
As seen on TV
Take the tour with Tony.
Twin Cities Live brought a camera into the shop and let Tony walk them through the case, the sausage and the sandwich board. It's a better introduction than anything we could write.
Who we feed
Lakeland's meat counter, and the valley's.
We're right off St. Croix Trail, which means we're a short drive for most of the lower valley on both sides of the river. Plenty of our regulars cross a bridge to get here.