Tuesday, April 1, 2014

April – Spring - Easter, Flowers, and Grass Fed Meats

Mike Wooley showing off some legs of lamb and chops
(Now accepting Ham and Lamb orders for Easter) 
Welcome to April issue of The Butcher's Blog and our first issue in the official season of Spring.

 Even though it is April 1st as we publish this it is no joke that the weather is finally getting better.

This month we may or may not celebrate Easter, but either way, it is a great season to enjoy grass fed lamb.

Hams are also enjoyed at Easter and we are taking orders for your Easter or family plans. What about duck? Duck can also make an excellent meal and we have locally raised free range ducks for sale while they last.

Getting ready to honey glaze a ham 
Easter Ham or Lamb ?
Both of these meats are in demand for Easter and we suggest that you order early to secure your preference for quantity and quality. Our hams and lamb are the best available for free range, hormone free, and delicious in taste. We actually also sell locally grown eggs in case you want to make us your one stop Easter shoppe!

Here at Long’s we offer our own in house spiral cut and honey glaze ham on a pre-order basis (we run out of these fast – pre-order is best to make sure that you have one ready.) We also offer the leg of lamb, and rack of lamb, and our lamb crown roasts are starting to get popular. Base pricing: $6.98/lb. bone in for lamb leg and $4.49/lb for bone in ham.  

Thanks for the Yelps 
If you are inclined to yelp and want to leave a review, here’s one place to do it.
another is our Facebook page. Thanks for all of your positive feedback!

Ukranian Hand Painted Easter Eggs- A pysanka (Ukrainian: писанка, plural: pysanky) is a Ukrainian Easter egg, decorated using a wax-resist (batik) method. The word comes from the verb pysaty, "to write", as the designs are not painted on, but written with beeswax. The word pysanka refers specifically to an egg decorated with traditional Ukrainian folk designs, and is not a generic term for any egg decorated using wax resist.
Tweets for Meats
Our Twitter account, titled "Tweets for Meats" has sporadic, random, unplanned, tweets that related to recipes, a new blog, events, or other news from our store. If you want to follow us, we need to approve it to avoid spam. Thanks for your patience!
Link: Tweets for Meats

Lots of activity on our Facebook page. It's all about you. Tell us what
you like, and let us keep you posted for events, news,
and specials. Long's Facebook Page

Wishing you a great month,

From all of us at Long's Meat Market

Saturday, March 1, 2014

March – Mardi Gras, St Patrick’s Day and Corned Beef !

Welcome to The Butcher’s Blog. This month we are featuring recipes and meats for Mardi Gras, 
and St Patricks Day.  Due to our in-house corned beef being very popular,  we take orders in advance.
As we approach Spring, officially on March 21, let us celebrate sunnier and warmer days ahead!

Mardi Gras
Celebrate Mardi Gras on March 4th with these recipes:
Duck and Sausage Gumbo (we carry local duck and lots of sausage choices)

St Patrick's Corned Beef - Our In-House Recipe - Order in Advance :)
We brine our own beef for three weeks and use mainly R&R rounds that are leaner than brisket but will also have some brisket corned beef available while it lasts. To be safe you need to order early to make sure that you have the meat that you want secured here, as it is a popular item.

Irish Lamb Stew and Recipes (we carry grass fed Oregon Lamb for recipes)
Irish stew, "ballymaloe"  as it is called in Gaelic, is traditionally made of lamb or mutton (less tender sheep over two years of age), potatoes, onions, and parsley. Often, lamb or mutton neck bones, shanks, and other trimmings were the only basis for the stock. Yet, these would-be discards still held enough flavor after a long simmering process to do justice to a hearty bowl of stew. Modern recipes may add Guinness stout to the mix for additional taste."  (About.com Irish Stew History)  As you may know, we have year round free range lamb available from Anderson's ranches, raised locally in Brownsville.
View a number of Irish Stew Recipes for Ideas 


Thanks for the Yelps !
If you are inclined to yelp and want to leave a review, here’s one place to do it.

Meat Packages
We are seeing more interest in our meat packages that help save you $$ and give you options on what types and amount of meat that you want.
Check out our meat package web page to see all the combinations – Just like the Olympics, we have three names for our packages -  Gold, Silver, and Bronze.
Meat Packages Web Page

Tweets for Meats
Our Twitter account, titled "Tweets for Meats" has sporadic, random, unplanned, tweets that related to recipes, a new blog, events, or other news from our store. If you want to follow us, we need to approve it to avoid spam. Thanks for your patience! Link: Tweets for Meats

Lots of activity on our Facebook page. It's all about you. Tell us what you like, and let us keep you posted for events, news, and specials.
 Long's Facebook Page 

Wishing you an awesome month of March,
From all of us at Long's Meat Market

Saturday, February 1, 2014

February - Superbowl and Sweethearts

We’re kicking off February with one of the biggest Americana events of the year, Superbowl, and we have meat recipes and appetizer ideas in this issue. Then here comes the sweetest day of the year – Valentine’s Day - and we have delicious grass fed Filet Mignon, and other meats for that special occasion of eating in instead of out.

In this issue: Superbowl meat recipes, best video, Valentine's Day Filet Mignon, Local Ranchers Videos, Meat Packages

Meet the Ranchers
Meet our local ranchers - if you have not seen these videos on our Facebook page, they are very informative and allow you to "meet" the ranchers behind our grass fed lamb and beef - Anderson Ranches and Knee Deep Cattle Company.

Superbowl Meat Recipes

Here are some links for meat recipes that we found. Check out our Ranger drumettes @ $2.98 lb, our own in-house corned beef, and other meats for recipes !

Sweet and Sour Drumettes
Glazed Corned Beef
Stuffed Filet Mignon Bites
Honey Skirt Steak Appetizer with Horsey Sauce

Best Superbowl Meat Video Recipe

Flat Iron Steak "Tailgate" Sandwiches

The Ultimate: Pile High Snack Stadium !

Beef Stroganoff
What Can We Say
about a Valentine’s Day Filet

This buttery, tender steak does not require much dressing up in the kitchen, unless you want to try a bacon wrapped filet recipe.

How about Pepper-Crusted Beef Tenderloin with Chocolate-Port Sauce? Chocolate and rosemary are the surprise flavors in the delicious sauce accompanying this seared tenderloin.

Make it a slow food, with small bites, savoring the taste with a hearty red wine, and some creative side dishes. We have both Knee Deep grass fed and R&R Ranch grain finished – free range to choose from.

February is a good month to stock up with our
meat packages. Lots of options in building your own
selections in one of three packages.

Facebook Page Passes 1275 in January!
Our Facebook page keeps growing every week as more people like our page. We appreciate your business and plan to keep you happy in 2014 with quality products and personal service, as well as specials, and this monthly newsletter. Like our page to receive updates, specials, and news. Visit us and like our page to get updates, specials, and news. 

From all of us at Long's Meat Market,
Have a great February

Hours: M-Sat 8am-6pm

Thursday, January 2, 2014

2014 - The Year of Meat Recipes !

Wishing you and yours a Happy New Year, full of good health, ideas, great food, surprises, and blessings.

 In this first issue of the New Year, we want to thank you for your business in 2013, and plan to continue to provide you with our fresh, high quality, free range, grass fed meats in 2014. We plan to post more meat recipes on Facebook and in this monthly blog to explore the many variations of meat cooking and preparation. So we can say with confidence - 2014 is the year of meat recipes. For starters, here's some Amazon reviews of a unusual recipe book that was just published last year. From Le Pidgeon restaurant in Portland. Also, don't miss the Anderson Ranches video below. 

Le Pigeon: Cooking at the Dirty Bird - A Collection of Reviews

from the FOREWORD
by Tom Colcchio

" Serious yet playful, this debut cookbook recounts the ascension of James Beard Award winning chef Gabriel Rucker to the top of the Portland food scene and the shift of a modest neighborhood eatery to a must visit destination. Offal-centric and meat-heavy, but by no means dogmatic, this collection of 125 recipes offers uncommon delicacies like Elk Tongue Stroganoff, and Rabbit and Eel Terrine, envelope pushing twists on Beef Cheeks Bourguinon and Lamb Belly BLT, and surprisingly uncomplicated dishes like Simple Roasted Pigeon, Leek Carbonara, and Pork Tacos."

“Gabriel Rucker, one of the hottest of the hot rock star chefs, has the humility to pay homage to the pillars of Portland’s dining scene and the brass to ‘Le Pigeonize’ every dish he cooks with his own high-spirited sensibility. Whether he’s dolloping oyster mayo on a hanger steak or turning lamb belly into a BLT, Rucker’s boisterous but disciplined cooking will both surprise you and charm the hell out of you.”
—Tom Douglas, owner of Tom Douglas Restaurants
Amazon reviews:
"The recipes are split into curiously-named chapters called "Lettuce and Such", "Tongue", "Fat Liver", Little Birds", "Rabbit", "Little Terry", "Big Terry", "Pork", "Horns and Antlers", "Lamb", "Veg" and "Choco, Tart, Profit". Some but not all may be fairly self-explanatory... Many of the recipes will appear "high end" and "exclusive dining" and yet when you look at the ingredients they might be everyday items that the typical consumer would avoid if they saw it in the food store. Not that many people like cooking tongue, for example, yet it sure is a versatile part and a shame to ignore it."
"Here is a book that any real foodie will like, even though some of the wonderful photographs might be viewed as a little creepy or scary by many.

So, what do you get from this richly-illustrated, thick tome written by some of the team who create the culinary magic at the Portland, Oregon-based "Le Pigeon" restaurant? Things start with a genuinely interesting little introduction that explains the history of the restaurant to date and, unlike many books, this is not "ego city". Then it is straight to the kitchen to get cooking.

The recipes are split into curiously-named chapters called "Lettuce and Such", "Tongue", "Fat Liver", Little Birds", "Rabbit", "Little Terry", "Big Terry", "Pork", "Horns and Antlers", "Lamb", "Veg" and "Choco, Tart, Profit". Some but not all may be fairly self-explanatory... Many of the recipes will appear "high end" and "exclusive dining" and yet when you look at the ingredients they might be everyday items that the typical consumer would avoid if they saw it in the food store. Not that many people like cooking tongue, for example, yet it sure is a versatile part and a shame to ignore it.

This is a book you need to really read through, at least once, to get the most out of it. There is plenty of strange terminology (at least to this reviewer) and many funny anecdotes tucked away where you least expect them, such as a customer finding a bullet lodged in a long-cooked piece of tongue (!). If you are prepared to "push the envelope" a bit and trust in the authors then you will not be disappointed. This is one of those very few books that can be classed as "truly different", an inner sanctum for foodies and food curious people, yet the authors did not need to rely on tricks or strange food combinations to create this masterpiece. The food speaks for itself.

In some ways the sheer, stark nature of some of the photographs is more "alarming" than the recipes and their textual descriptions. Cooked pigeon legs sticking out of a plastic container is not a typical image for a cookbook, that is for sure. Yet the photographs are artwork in their own right, such as that used to illustrate "Rabbit and Eel Terrine".

It is unfortunate that our usual niggles exist in this book (lack of an estimated preparation/cooking time and use of sole U.S. measures) but this book remains sufficiently different, engaging and detailed that you just want more, more and more. The instructions given are clear, to-the-point but through so as long as you can follow a recipe and don't burn water you would have no problems.

This won't be a book for everybody and if the idea of cooking "less common" ingredients is possibly not for you, consider checking this book out in a bookstore first. There are more "common" ingredient recipes inside too, but for this author at least part of the charm and appeal is the use of "less common" ingredients.

One must underline that this book is capable of being suitable for everybody and not just "elite gastronomes". You might, however, need to be less squeamish or picky and disassociate rabbit as just being something fluffy that hops around a field. If you only consider one out-of-the-ordinary book this year, give some strong consideration to this one."

Anderson Ranches Publishes New Video

Anderson Ranches, just North of Eugene in Brownsville, is one of the largest free range, grass fed lamb ranches in the country. They have provided high quality lamb meat to us for years and year round. This video allows you to meet the owners, and hear their story. Enjoy the show, and maybe a few more lamb recipes this New Year.

From all of us at Long's Meat Market,
we wish you a great New Year

submitted by webmaster David Brown

Tuesday, December 3, 2013

Seasons Greetings and a New Year Coming Soon

a Holiday poem 

Season’s Greetings!
The holiday season is already here
And we are all very busy this time of year
We hope you enjoy these days with lots of good cheer
and we also wish you the best for the New Year!
Of course the most popular meats could be prime rib and turkey
Visit our website - www.LongsMeatMarket.com
But in between don’t forget about our steaks and beef jerky
Or how about some Oregon Buffalo stew?
With onions, fresh garlic and Ninkasi brew?
Don’t forget the mistletoe, holly, and egg nog and a free email subscription to The Butcher’s Blog!

Holiday Meat Online Order Form

Friday December 20th is the deadline for ordering our delicious holiday meats. Prime rib, Ham, Lamb, Turkey, Goose, Duck, or Pork Crown Roast ! - --- View our online order form ---- link below:

Holiday Hours - normal business hours 8am-6pm M-Sat. except for these days:
Sunday 12/22 10-3pm (open this Sun. only)
Tuesday 12/24 8am-3pm
closed Christmas Day and New Years Day

Meat Packages - A Gift Idea? 

Our choices of meat packages allow for three choices of plans - Bronze, Silver, and Gold. You choose the gift of a plan, then let them choose the meats within the plan.

View the packages and choices on our web site.
Meat Package Page

Gift Baskets and Gift Certificates
You bring the basket and we will help you fill it! We have wines, dry imported salami, Boar’s Head and other dried meat products, exotic sauces and condiments…….and of course, gift certificates. 


Join Us on Facebook! Our list and insights are growing fast. We post updates on specials, certain featured meat products, events, and more . Check out our new “fan page”, links, and news feed.

Tweets for Meats
Our Twitter account “Tweets for Meats”  publishes occasional recipes and announcements

Follow us and receive updates that we also post on Facebook.

From all of us at Long’s Meat Market, we wish you safe and joyful holidays. In this special season, whether it’s Christmas, Hanukkah, Kwanzaa, a Winter Solstice celebration or any other celebration, we hope that you and your family have some special moments together.

submitted by webmaster
David Brown
Logion Web Design - Eugene

Friday, November 1, 2013

Always Giving Thanks, Especially in November

November 1 2013
The Turkeys are Coming, but so are The Ducks
We honor the Thanksgiving tradition, but remind ourselves that we always give thanks for so many blessings that we have throughout the year. As we enter the holiday season we wish everyone a safe and festive seasonal experience, while also acknowledging that there are many in need and who have challenges at this time. This month we are discussing turkeys of course - free range, and healthier choices, how to order, etc. We also start our featured news with an alternative meat for Thanksgiving, one in which the owner of Long's Meat Market, Mike Wooley, served his family for years on Thanksgiving day.

Why Duck a La Orange on Thanksgiving Day ?
"Peking Duck with a recipe of a la orange was our favorite choice of meats for Thanksgiving", says Mike Wooley. "The meat is richer, does not dry out as easily from cooking, and is delicious when served with the a la orange recipe. We have fresh local duck in our store now during the holidays, and suggest that you consider trying it out".
Try Emeril's Classic Duck a la Orange Recipe >
  Shelton Turkeys and How to Order

Again, we are ordering hundreds of Shelton turkeys for Thanksgiving and want you to know the best way to get your order in to us.

      Why Shelton Turkeys ?
Shelton Turkeys are raised in open range pens for up to 26 weeks. The turkeys are NEVER fed or administered any antibiotics or artificial growth stimulants at any time. Shelton turkeys have been the standard of excellence since 1924 in Southern California and throughout the West Coast.

How to Order Turkey or Duck from Long's Meat Market
Want a $5.00 coupon? The Register Guard will have $5.00 turkey coupons in our ad on these dates - 11/13, 11/15, 11/20
Phone: phone orders are fine, but we get busy during the holiday season, so call early for a better chance of getting through. Hours are 8am-6pm, M-Sat.

In Person: While shopping here during the month of November, you can place an order at our meat counter.

Email: If you are going to email us, use the convenient Turkey order form below, so that we know what you want.  We will assume only one turkey is being ordered unless you specify more than one below.

Online form:
Visit our Thanksgiving page on our web site or use this form to order fresh turkey or duck.

Please check the type of meat that you are ordering.

If Turkey, choose the approximate weight.

Please type in the number of turkeys or ducks that you want if more then one

Would you like to be added to our email list to receive The Butcher's Blog and other announcements?

We will send an email confirmation that we have received your order.

from Mother Earth News 

“Tremendous money and effort is expended maintaining production anti-seasonally, but meat is best in certain seasons, just as produce is. When are the deer fattest in your area? Going into winter. Forage-fattened beef is also best in the fall. Once the frost has killed flies and sweetened the grass, cows are more comfortable than at any other time of the year. They naturally ramp up their forage intake and back fat in fall to get through the lean, hard winter. On the other hand, spring is when chickens lay enough eggs so there will be extra for raising broilers. Seasonally speaking, it makes sense to eat chicken in the summer and beef in winter.” Read full story > 

Although this makes sense for a lot of reasons, here in the fertile Willamette Valley we have an abundance of locally raised beef, cattle, and pork, that can also be enjoyed in any season. As it gets colder and we need more calories, then naturally meat will help with the nutrition needs as well as enjoying the many tastes of recipes. Our meat packages are being advertised in the Register Guard and can offer savings and a way to store some extra meat this fall and winter season. View our meat package web page
"Say Cheese"

Ducks Fans, Win a Tailgate Meat Package!

For Ducks home games we are giving away a tailgate meat package. The prize varies, but will include several servings to enjoy before a game with friends. Enter to win at our meat counter. Entry forms are used for all future drawings also. Good luck and Go Ducks! vs Utah 11/16 and civil war 11/29th.

Knee Deep Cattle Company - Meet the Local Ranchers who Supply our Free Range, Grass Fed Beef
"Everybody is knee deep in something"

Cheese and Wine in the Deli
Rogue River Blue is in, and this award winning cheese has amazing taste. Excellent small side treat for any meal this month. Our wine selections include both local and imported reds and whites. Ask Dave in the Deli about pairings of wine and cheese, and be surprised!

Thanksgiving : Best recipes for turkey and duck
We already provided a Duck recipe above.... 
Try Emeril's Classic Duck a la Orange Recipe 
Best 5 Star Thanksgiving Turkey Recipes: Food Network 

Wishing you all a great month and safe holiday season, happy Thanksgiving. We appreciate your business and maybe will see you soon! From all of us at Long's Meat Market.

If you haven't liked us yet on Facebook and want to, here's our page address:

submitted by webmaster
David Brown
Logion Web Design, Eugene


Tuesday, October 1, 2013

Running into October

Greetings and thanks for visiting The Butcher’s Blog, our monthly newsletter.  October is indeed a cool month for meats, and we are in full gear at the meat counter Monday through Saturday 8am-6pm. In this issue, we have a great endorsement from one of Oregon’s (and the world's) notable track runners, Alexi Pappas , and what she says about our meats. Our Ducks Tailgate contest is still going strong with a recent winner, details below. This month’s recipes includes some top rated Greek meat dishes, which can add some unique tastes to your Fall menu at home.  “ We are watching the turkeys grow and getting ideas for sizes for next month”
 Mike Wooley, owner.

We are the official "meat sponsor" for top track runner Alexi Pappas - recently placed third in Providence RI in a 5k road run (her first) just behind the world record holder. From ESPN sports: " She capped off her senior year with a third-place finish at NCAAs and a laudable performance at the Olympic trials in Eugene, Ore. 
 A few months later, Pappas returned to the Northwest to redshirt at the University of Oregon, where she helped the Ducks clinch the NCAA cross-country and indoor team championships.  Pappas explains, "I'm a runner and a performer-writer-filmmaker. I would like to be taken seriously as both." Her running career will become all the more serious in the fall, when she begins racing professionally as part of the Oregon Track Club." (full story )

"About Long's Meat, I couldn't speak higher of the product-- as a runner, it's incredibly important that we refuel properly. For me, there's no better meat than Long's! I can taste and feel the amazing difference in Long's Meats. It is definitely my go-to pre-workout and post-workout meal of choice. Before running my most recent race, where I placed 3rd in the US National 5K Champs in RI, just seconds behind the US 5k record holder, I made sure to fill up on Long's beef! I wouldn't shop anywhere else. What's more, the butchers at Long's are some of the most positive and joyful people in Eugene and the company stands behind a local-product focus, which I also love! The energy behind the company is as incredible as its meats, and I am thrilled to be in a partnership with the company." - Alexi

On her Facebook page she writes,  "Announcing my official *meat* sponsor Long's Meat Market, fueling me to victory one pound of beef at a time!" 

Ducks Tailgate Meat Contest Still Going Strong
We are still giving away a Tailgate Meat Package for every Ducks home game. Entry forms are in our store at the meat counter. You are welcome to enter every time you come in to increase your odds of winning. A recent winner, Patty Gunter , recently took home six pulled pork sandwiches and with a side dish. Enter to win for the next home game at our meat counter.
Like Greek? Try These Meat Recipes for October
                            Gyros Burgers                   Kalamata Pork Tenderloin      Lamb Feta Peppers                   Moussaka

Gyros Burgers
“This is a Greek/American lamb and beef mixture version of the traditional Greek pork or lamb Gyros (or Gyro). Serve on warm pita bread with tzatziki sauce, and thinly sliced onion, tomato and lettuce." — Chef Kenneth (view recipe)
Kalamata Pork Tenderloin
“This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!"
(view recipe)    COOKINGQUEEN75 

Lamb Feta Peppers
"Since I am Greek, I have learned many good Greek recipes over the years! This is one of my favorites. It's a savory combination of lamb, rice and feta cheese stuffed into sweet green bell peppers and smothered with tomato sauce." (view recipe) — Taseia 
“Here is a great recipe for moussaka, a Greek dish. It includes sliced eggplant baked in a ground beef sauce and then smothered in a thin white sauce." (view recipe)

Local and Imported Wines Featured
 in Deli

In our Deli, also known as our Wine and Cheese Shoppe, adjacent to the main meat counter, we have added a number of red and white wines to choose from. Ask Dave, our Deli manager what type of wine that you are looking for, and what the good pairings there are with the large selection of cheeses, also in the deli. Enjoy sitting at our tables with a glass of wine and a deli sandwich fresh made to order, including Panini sandwiches made with our own buns.

What are "They" Saying About Our Oregon Lamb?"They say if you win your hardest sell, he will be one of your best customers. It is most certainly the case with Mike Wooley of Long's Meat Market. Mike has not only been one of our first customers but one of the best and most loyal for us here at Anderson Ranches Oregon Lamb. Mike helped us understand what his customers wanted and he and his staff work hard to make that happen. We pride ourselves on raising the best quality lamb in the world and Long's has helped us reach that goal. Long's has been exclusively using our lamb since 1997." - Reed Anderson, Anderson Ranches, Brownsville, Or

"I just have to write to tell you that Mary and I just had our fourth (but not last) meal from the 1/2 leg of lamb Louise delivered.  Without doubt the finest lamb I have ever eaten in my quite long lifetime. We consider ourselves very lucky to have access to your market." -    Bill
Who are Tails and Trotters? Tails & Trotters has become well known for their high quality pork and the inclusion of hazelnuts in their feed plan. Their pigs are fed a diverse diet that is specifically formulated to their growth needs. Many of the grains include wheat, barley, triticale, peas and flax. Corn and soybeans are never fed, and their feed grower has 3rd party verification that its feeds are GMO free.
The pigs are never administered antibiotics, hormones, growth stimulants, or animal byproducts in ANY form (pigs that become sick and require medication are removed from our program, treated and sold through conventional channels after the requisite waiting period).
Oregon Hazelnuts - It's what makes Tails & Trotters pork so special! Traditionally, pigs produced for prosciutto are fed a special "finishing" diet for their last 60-90 days where a large portion of their feed is replaced with acorns. Finishing provides increased flavor to the fat and meat, as well as produces the necessary intramuscular and subcutaneous (under the skin) fat cover necessary for prosciutto production-our main long-term objective. Ask about our pork products from Tails and Trotters.

Tweets for Meats
Follow us on Twitter - @Tweets for Meats 
Eugene in 1927 - from Lane County Historical Society

Back in the Day – 1927 Long's legacy begins in Eugene in the year 1927, when Ernest "Butch" Long opened shop on Charnelton Street . His son Melvin worked alongside of his father while receiving a bachelor's degree in business from the U of O. While many businesses found that the Depression took a fatal toll on them, the new business continued to grow. Melvin took leave from the family business from 1942 to 1946 to serve in the Army Air Corp.
At that time, Long's Meats became part of the Stanley Market, today known as L&L Marketplace. Melvin took on two partners in the business, Marley Sims and Les Hettick, along with three meat cutters as the business grew. Upon Melvin's retirement in 1968, Sims and Hettick prepared employee Dick Wooley, who began his career for Long's in 1959, to eventually operate the business after their retirement. His son and current owner, Mike, worked alongside him, much like the beginning of the business back in '27 with Butch and Melvin. Dick purchased Long's in 1976 when Sims and Hettick retired. Dick's retirement in '96 gave him 37 years of service in the L&L location. Mike Wooley took over the helm as owner/manager, and the rest is history.
We would like to thank the many hundreds of customers who have continued to purchase meats from us throughout the years and for our vendors who have maintained the highest quality standards in their meat products.
From all of us at Long’s Meat Market,
enjoy a happy and healthy October and Fall season.
Long’s Meat Market
81 E. 28
th St
South Eugene

Open 8am-6pm Monday-Saturday - www.LongsMeatMarket.com - Follow Us on Twitter
webmaster David Brown, Logion Web Design, Eugene