Bluescreek Farm Meats

Really nice variety of options. Service is great, knowledgeable people. First time there and really happy with the nearly whole animal available. I like some of the more creative cuts and of course some nice steak.

Dishonest
First off, $ 9.99 for lamb leg bone-in.eh. But meat prices have gone up and that’s fine. So I reluctantly get a lamb leg steak. I should also mentioned. like one other reviewer, i did receive a stone cold «what do you want.» I came back later when they said my lamb leg would be ready and the price tag said «$ 22.00″…for one leg steak! I looked at the price per pound and it said $ 9.99 and I looked at the poundage and it said 1.35 (or very close). I said,» Oh, you put in the wrong price, Lamb leg is shown in your window as $ 9.99/lb not $ 16 something a lb.” I was told, «no that’s the right price, it’s more expensive when you don’t buy the whole leg.» I don’t know what would constitute almost a %60 increase in price without notice, but I consider it dishonest. I didn’t refuse the steak bc I had them cut it… it’s just principle, but I can warn others that this may happen to them and discourage giving money to dishonest vendors. So, there you have it.
Response to Jamie. I understand your reasons. I certainly don’t agree with the %60 increase, but apology accepted. Forgive me though if I don’t take the review down. I’m an attorney and I can tell you that situations like this actually pop up in contract law. For the sake of the future customer who doesn’t find the price list or get online before reading the prices in the meat case, I’m going to leave the review up. I still think it’s dishonest.

I simply won’t get meat any where else! They are fantastic people with amazingly good meat.

Really appreciate the variety of products offered, the Belgian Blue beef and sustainable farming practices. These are all great reasons to shop here and support this business. I’ve been a shopper here consistently and will return. I wanted to give this business 5 stars had it not been for somewhat surly customer service. If I may make a suggestion – when you see a customer at the case, don’t ask them «do you want something?» and then walk away saying you’ll be right back. It might also help if you’re knowledgeable about certain cuts of beef. Very poor customer service from this one individual. Hopefully next time, someone else will take my order.

Have never bought their meat, but I swear by the lard they bring in from Weidle’s in Mansfield. The folks at Bluescreek are always friendly and have hooked me up with lots of lard on multiple occasions. Just call ahead, as they do not always have it in stock. Makes THE BEST pie crust I have ever had! I have also received many compliments on the taste and texture of the crust. More expensive than Crisco, but worth every penny! Truly unique lard and beautiful-​looking meats.

Love it. love it. love it! Great local meat source. Finally I can get everything I need!

I have been to this place multiple times. First of all, the service is outstanding. The staff is so knowledgeable and not only helps you choose the best cut for your meal but informs you why they came to that conclusion. The helped out with everything from cooking methods to marinades. I do find it to be more expensive then what you get at a grocery store, but the difference is made up in quality and service.

Its worth the trip to the North Market for us (we live in Pataskala), to get quality meats. The Italian sausage links, ground chorizo, and ground beef is excellent. The sausage is so lean, you won’t get any flare ups out on the grill. Nice staff, good meat, good prices, and local.

I did a mixed meat CSA a few years ago and while I really liked it I felt like the meat generally was too expensive to justify buying every roast, slice of bacon, etc there. However when I saw they were doing half-​hogs and sides of beef I was really interested because I felt the prices were really good and I knew I could expect top-​notch service and knowledge as well as excellent butchering practices.
I went and ordered my half hog today and they were really thorough in explaining all the different options I had for cuts and I feel really confident that I’ll be getting a good product and that I am getting the cuts I will really use.
I know that from previous times I’ve bought meat there that they are always happy to give recipes, tips on preparation, etc. They even fronted me a pound of pork ‘side’ as opposed to smoked bacon so I would be sure that I wanted it that way for my half-​hog.
While I couldn’t justify getting all my meat from them one chunk at a time on my budget, I definitely think I would choose Bluescreek for bulk purchasing and for any really big gathering where you wanted a showstopping crown roast or prime rib.

Everything I’ve gotten from this place is fantastic, and the employees are helpful, knowledgeable, and always friendly.
Today we attended the Ox Roast at their farm in Marysville, and I feel even more connected to their products. We had a tour of the farm with Cheryl, one of the owners, and we were able to pet the goats, cows, pigs, and the baby lambs. All of the staff at the farm were amazing. Always there to answer any question you had, or to share some fun facts.
Oh yeah, and get the chorizo. Yep.

Bluescreek’s meats have made me a better cook! Ever since I switched over to Bluescreek’s sausages and beef, all of a sudden everything I make is the «best ever».
First off, I love the Smiths! They are such a great family! They are really hard working and care about quality meats. Their meats are worth the higher cost and worht the wait if there is a line at the market.
Seriously, if you want your cooking to be the «best ever» everytime you should think anout getting your sausage, your bacon, and your beef, and really any other meat at Bluescreek.
Side note-​They have smoked big bones for dogs! They also offer a variety of butchering and sausage making classes posted on their website!

ummm that 3.5lb 3 rib (prime rib) that I made for a Christmas dinner for 4 tasted simply awesome! I followed the awesome iPad’s Panna app to the t and this main course turned out poifect. Just as good as anything you might get at a high end restaurant. I will return for more butchering soon enough.

Best meat in town. Their prices keep climbing, but I still come back here for meat, because I think eating animals one thing that really should be done responsibly, and I think they do it right.

Everyone has been friendly and helpful. They will ask if you’ve ever had that cut before so you can get the best meal for that piece of meat.
This spring I bought one of the Grillmaster CSAs. We still have two frozen items but I am not worried about the quality. Burgers, Lamb patties, steaks, bacon… it has all been high quality and wonderful! They have an annual thank you for CSA members to come out to the farm.
They often have pigs ears available and my dog loves them. It’s a special treat for him that he gets two or three times a year. I feel better buying them from Bluescreek than from a pet store.
If you follow them on Twitter you can keep up to date on their special offerings, their Facebook specials, and which local restaurants made purchases. And they’ll post pictures of some of the newborn animals too.

GREAT meat selection, super friendly knowledgeable service & THE BEST quality in anything you buy-​ALL THE TIME. You can taste the difference in the higher quality you get here versus any other butcher in Columbus. And if you want to be adventurous & try something new they will help you with how to prepare it & what’s the best way to cook that particular cut. The thick sliced bacon, spicy sausage, ribeyes & goat are just a few, but my top favorites, of what they have to offer. I love knowing that the naturally-​raised products are coming from their local family farm in Marysville too. My 3 dogs also love getting bones when I pick up steaks for myself (they sell the huge beef knuckles for doggies) Thanks for the consistent quality & superb service!

Go for the meat. Return for the superior service.
I love, love, love all the meat I’ve ever gotten from Bluescreek — it’s some of the best you can find in Columbus. And I really love their consistently excellent service!
The employees here are genuinely warm, friendly, and insanely helpful. They are always happy to help me choose cuts of meat, and they even give me tips for how to best prepare them.
And for naturally-​raised, local meats, the prices here are totally reasonable. But please do us all a favor and don’t try to compare them to Kroger.

Phenomenal experience 100% of the time. They have only quality meats, and will always get you the cut you need. They have a very helpful staff as well. Don’t forget to try the Lysanders meat rub too, it’s good stuff!

Bluescreek is one of the best butchers in town, let alone the North Market. Not only do they keep a large supply of freshly produced beef, pork, and lamb in their case, but they’re also regularly bringing in goats raised on their farm, frozen packages of beef, lamb, and veal stock, and hand ground sausages (try their Russian sausage — totally different flavor from most sausages you’ll find in stores in Columbus!).
Even better, they’ll happily butcher to order with some advance notice — last time I did a big BBQ cookout, they were happy to provide some brilliant bone-​in pork shoulders and a full brisket. If you let them know what you’re looking to do (smoking/​BBQ, grilling, making soups, stews, or confit), they’ll even do their best to suggest the best cuts, or offer suggestions for preparing them.
The price is higher than Krogers or a larger store chain, but I find them comparable to Carfagnas’ or Weiland’s, and cheaper than Whole Foods or Hills Market. Personally, I think this is a textbook case of «You get what you pay for», and if you care about the quality and source of your meat, it’s worth going for it.
They’ve also started CSAs for lamb — a little out of my price range right now when I’m cooking for myself, but the prices seemed like they’d be about right for supplying a family.

They really know their stuff at Bluescreek. I purchased a prime rib roast to prepare for my mother-in-law’s birthday and asked questions about refrigeration, transport, roasting and cooking times. So helpful on all accounts.
They were even able to recommend a butcher closer to where I live. Now, I wouldn’t really expect them to be able to recommend a butcher 100 miles away, but that’s just how well they know their business.
It’s a tad on the expensive side, but not really that much more expensive. And for the service and expertise, I am happy to pay the slight premium.

I became a vegetarian like most vegetarians do: by accident. I wasn’t looking for a cause, but it crossed my path, and I had to choose. I LOVE meat, but I chose to follow my conscience. I knew I didn’t want to totally give up meat. I just wanted to give up factory farmed meat. I made a vow to only buy meat and animal products if I know of (and approve of) their source. Technically, this makes me a flexitarian — I flex to allow meat into my diet, sometimes. Most people don’t understand this definition, so it’s easier to say vegetarian; people get that. I’m not perfect, but I stay as close to the course as I can. For me, this means no meat from restaurants or grocers. It means only buying cage free eggs and opting for soy milk, rice milk, or organic milk (though organic doesn’t mean humane) if I have the money. It also means no meat from restaurants… at least none that I’ve found. I eat meat very rarely, and I’m very picky about the meat I do eat.
Since I made the switch, I’ve been buying my meat from my hometown, Mansfield. There’s a butcher at the end of my street that sells meat from a family farm. My grandparents (former farmers) know the family, and we have a long history. I believe humans are supposed to be carnivores, but things are getting out of hand with large-​scale farms. I know the meat from my hometown butcher is raised healthy and treated well. Plus the prices are comparable to local and chain grocers. This puts me at ease. I usually stock up between visits home. This leaves my freezer full and my meat not at its freshest. The driving and bulk buying and stockpiling is a hassle, but I had learned to endure it.
I was over the moon when I found out the owners of Bluescreek in the North Market own their own farm in Marysville and sell the meat at their stand. The husband and wife duo both grew up on farms and now raise their own cattle, lambs, pigs, and goats. Their animals are truly free range and can munch on all the grass, hay, and plant-​protein-​ground grain they want. The cuts of meat are lean, tender, fresh, generous, and hormone and antibiotic free. The stand sells homemade sausages too, and they have a few specialties like meatloaf and hamloaf. They’re not as cheap as the butcher in Mansfield, but you don’t know the dreams I’ve had about hamburgers and steaks and little chicken bundles with spinach and cream cheese — I’m willing to pay a price for meat I can trust.
Other than the price, the only qualm I have is that they sell veal. I’m ashamed to say I love the taste, but I won’t be dining on it anymore. I’m still a supporter of the stand, nonetheless. I think people should be free to make their own choices. The veal is raised by a family friend of the owners.
You can pick up jams, jellies, rubs, and seasonings at Bluescreek.
In addition to the veal there are a few items that Bluescreek sells but does not raise. They get these items from a local slaughterhouse. They’re mainly oddball selections. If you’re concerned, ask the attendants before purchasing.
Since the owners raise and slaughter their own animals, you can request special cuts as well. They honor most anything. They give great cooking tips too.