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“Amazing quality and a great staff. First time customer and it was so refreshing to be walked through the facility and to be able to ask questions throughout the process.”
“This place is Berks County's best kept secret! *Excellent quality meat at a very affordable price* We buy a 1/2 steer every year, and we are so glad that a friend recommended Peterson & Shaner Black Angus Farm to us. Chad is very friendly, and is great at helping us figure out what cuts we want. This is now our go-to place to purchase every year, and we are glad to support a local family/farm/business.”
“Nothing like an old school butcher that offers high quality cuts. Their ring bologna has a loyal following. Their deer sweet summer bologna is incredible. Their thick sliced bacon is phenomenal. They've got lots of options and are a genuinely friendly family with generations of experience. They've processed our pigs, cows, and deer. My grandparents, parents, and kids have all used Waterman as their local butcher!”
“We try to support local small businesses as much as possible over the big chain stores because the little guys are who built this country. This is little hidden gem is a great little Mom & Pop grocery store that's been here for a long time. They do their own butchering onsite and stock some of the name brands as well. My Grandfather butchered for them back in the 50s and maybe the 60s. The meat selection here is good and they're not gouging folks like the big chain stores. Check out the deli case too as they have some nice selections and the folks behind the counter always greet you with a smile. We'll come to Freed's as long as they're open.”
“Always personable and helpful. And very trusting. They let us take multiple racks of ribs and allowed us to pay the next day so our family could enjoy a great meal. I am very grateful to have them so close.”
Meat Shops
Meat Shops
Meat Shops
Meat Shops
Meat Shops
Meat Shops
“We decided to purchase our Christmas dinner filet here on the advice of friends. It was money well spent. They were so tender and doing a dry brine with a reverse seared made them divine. The filet was worth every penny we spent.”