Bloomer, Wisconsin • Raised on Reetz & Boese traditions

Bloomer’s family meat market is open.

Rooted in the Reetz and Boese traditions that began in 1949, Block ’49 Meats serves Bloomer with a retail meat counter, house-made favorites, on-farm slaughter and custom processing. Stop in at 1517 Main Street.

Call to schedule Fill out a cut sheet
Slaughter
On the farm, then plant processing
Market
Local meats, deli, seafood, staples
Location
1517 Main St · Bloomer, WI
Block '49 Meats: raised on Reetz and Boese traditions
’49

Open in Bloomer

Family recipes, made here

Original recipes, familiar flavors, and a full-service old-fashioned locker for the people who raise it, hunt it, cook it, and feed their families from the freezer all year.

01 On-farm slaughter
02 Beef aged before cutting
03 Retail counter + deli

The Reetz and Boese legacy lives on through quality cuts, handshake service, original recipes and a shop built for the next generation of Bloomer families.

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What we do

Old-fashioned locker service, a local retail front, and recipes people still ask about.

01

On-farm slaughter + custom processing

We schedule on-farm slaughter and bring the carcasses back to the shop for aging, cutting, packaging, freezing and processing to your instructions.

Venison processing

Bring fresh quarters, fresh trim or frozen trim to the shop. We do not accept whole deer; call us about processing options and drop-off instructions.

Retail meat counter

Shop fresh cuts and house-made sausage, brats, smoked meats and freezer-friendly favorites. Selection varies by day.

Family recipes

Garlic sticks, thick-cut jerky, summer sausage, brats, smoked bacon, bologna, hot dogs, beef sticks, and the “schubling” people remember.

How custom processing works

From the farm to cuts made your way.

Block 49 Meats mobile on-farm harvest trailer
Our mobile trailer travels to the farm for scheduled harvests.
  1. 01 Schedule the farm visit

    For beef, hogs, lamb, and goats, call ahead with the farm location, species, animal count, and timing. Livestock does not get dropped off at the shop.

  2. 02 Slaughter on the farm

    Our mobile slaughter trailer is set up with a separate gut compartment, two 10-ton hoists, a rail system, onboard water, a water heater, and refrigeration.

  3. 03 Tag every carcass

    Each carcass is tagged so the animal can be tracked from harvest through aging, cutting, wrapping, freezing, and pickup.

  4. 04 Age and plan cuts

    Beef typically ages about 13 days, depending on the order and schedule. During that time, we confirm your cutting instructions, package sizes and processing requests.

  5. 05 Process in-house

    Carcasses come back to Block ’49 Meats for cutting, wrapping, freezing, curing, smoking, sausage, and original-recipe products.

  6. 06 Pick up boxed and frozen

    We contact you when your order is ready. Your meat is labeled, boxed, frozen, and ready to load.

Venison drop-off

We accept fresh quarters and fresh or frozen trim, with a 15 lb minimum batch for trim processing. We do not accept whole deer. Boning out quarters is available for $25 per quarter.

Beef processing

Beef aged and cut for the way your family eats.

Beef is where customers need the most help. This section explains what a quarter, half, or whole beef means, what cuts come from each area, and why take-home pounds are different from hanging weight.

Typical beef aging About 13 days

Aging time depends on the order and cut schedule. If you want to discuss dry aging, let us know when you place your cutting instructions so we can plan space and timing.

Dry ager option

Whole rib sections and hind quarters can be discussed for dry aging. Ask early so we can plan space, timing, trimming, and packaging.

Beef cuts chart

Know where your beef goes before you fill out the cut sheet.

A beef is not all steaks. These percentages help show which parts become roasts, steaks, ribs, brisket, soup bones, trim, and burger. Actual yield changes with animal size, trim, fat cover, bone-in choices, boneless choices, and how much you choose to grind.

01

Loin

~17% of carcass weight T-bone, porterhouse, tenderloin, strip steak, sirloin. Best for grilling, roasting, and pan-searing.

02

Rib

~9% of carcass weight Ribeye steaks, prime rib, and back ribs. Best for grilling and roasting.

03

Chuck

~26% of carcass weight Chuck roast, arm roast, chuck eye, stew meat, short ribs, and grind. Best for braising, roasting, and grinding.

04

Brisket

~6% of carcass weight Whole brisket, flat, or point. Best for smoking, braising, and slow roasting.

05

Neck

~1.5% of carcass weight Neck bones and trim. Best for broth, slow cooking, and grinding.

06

Tongue, cheek & tail

~2.5% of carcass weight Tongue, cheek meat, and tail. Ask ahead if you want these saved.

Example freezer beef

Click between 1/4, 1/2, and whole beef examples.

These are samples, not guarantees. They give first-time customers a visual for how steaks, roasts, bones, brisket, and burger can scale by portion.

  • ~125 lbTake-home beef
  • 6Ribeyes
  • 6T-bones
  • 2Porterhouse
  • 6Sirloin steaks
  • 3–5 lbChuck roast
  • 1 eachArm, rump, sirloin tip roasts
  • 2 pkSoup bones + short ribs
  • 50 lbHamburger

Cut-sheet decisions

  • Steak thickness and steaks per package.
  • Roast size, often 2–3 lb or 3–4 lb depending on household size.
  • Burger package size, usually 1 lb, 1.5 lb, or 2 lb.
  • Short ribs, soup bones, brisket, organs, cheeks, tongue, heart, liver.

Good expectation-setting

  • Live weight, hanging weight, and take-home weight are not the same.
  • Declined cuts can usually become burger, so customers still keep the value.
  • Quarter shares may need balancing so both customers receive fair weight.
  • Specialty cuts depend on animal size and what other share customers request.

Pricing and cut sheets

Start with the right cut sheet for your animal.

Ready to choose your cuts? Fill out your beef or hog cut sheet online. For venison processing, see the current drop-off sheet and pricing. Call us if you need help choosing cuts or planning your order.

Beef

Choose steak thickness, roast size, burger package size, brisket, ribs, bones, organs, patties, cubing, and dry-aging requests.

Fill out beef cut sheet

Hog

Plan chops, roasts, hams, bacon, smoked hocks, sausage, brats, links, lard, fresh side, and package size.

Fill out hog cut sheet

Venison

We take fresh quarters, fresh trim and frozen trim, with a 15 lb trim minimum. No whole deer. See the current processing sheet and pricing online.

View venison sheet and pricing

Retail meat market

Fresh cuts and Block ’49 favorites.

Visit the shop for beef, pork, house-made sausage and smokehouse favorites. The counter changes with what we are cutting and making; call ahead if you are looking for a particular cut or product.

Breakfast Morning staples

Bacon | breakfast links | sausage patties | ham steaks | side pork

Ask what is in the case today
Grilling Ready for the weekend

Brats | burger patties | steaks | pork chops | hot dogs | grill-ready sausage

Ask what is in the case today
Weeknight meals Stock the freezer

Ground beef | roasts | pork chops | chicken | stew meat | sausage

Ask what is in the case today
Smokehouse Block ’49 favorites

Garlic sticks | thick-cut jerky | summer sausage | smoked bacon | bologna

Made in house
“For decades, Grandpa John Boese and Loraine Reetz built this business on quality cuts and a handshake. Block ’49 brings that promise back.”

Quality cuts, clear instructions, and meat people remember.

Whether you are bringing in an animal, filling out a cut sheet, picking up venison, or stopping in for a bundle, the goal is simple: know what you are getting, know who cut it, and bring home meat you are proud to serve.

Contact Block ’49 Meats

Visit the market or call to schedule custom processing.

Find us at 1517 Main St in Bloomer. Open Tuesday–Friday 9 AM–6 PM and Saturday 8 AM–noon. Call with questions about custom processing, venison drop-off or what is available at the counter.

Phone 715.568.3300 Facebook Block ’49 Meats
Visit 1517 Main St · Bloomer, WI 54724
Email Block ’49 Meats