Important Updates from the Porter Road Team

April 6, 2020

The Best Times to Shop

Last week, we grew our team by about 10% to help us as we continue to ramp up production, and cut down on shipping times. We have a big week planned, and have changed our production schedule to increase output. This week, the best time to shop for beef is Monday-Wednesday, with increased Pork and Lamb being processed on Thursday and Friday. As always, we suggest shopping around 12pm-2pm CT to catch us with our maximum selection. 

It's a Team Effort

You may notice that our Ground Beef is in a new package — in order to increase production volume, we’ve partnered with our local friends at Marksbury Farm to help us grind and package our beef. Don’t worry, it’s still the same pasture-raised and dry aged product you know and love.

It’s Chicken Season! 

Things have warmed up in Tennessee, which means Samuel at Jolly Barnyard has been out in the pasture raising an extra large flock. The first batch of spring chickens will be available this week!

 

March 25, 2020

Great News!

We’re getting through our shipping queue faster than expected and are able to process orders in 5-7 days. Technically, more like 3.5 days, but we want to be conservative in our estimate and exceed your expectations. 

In other good news, by Monday our dry aged beef production will be up by 40%! We've also launched two NEW PRODUCTS — shop Chicken Soup Bones and Lamb Chimichurri Sausage.

March 23, 2020

Expect Longer Shipping Times

We're experiencing higher than normal order volume, so we've had to increase our shipping window to give our team time to ensure that every delivery is up to our high standards. Orders placed today will ship within 7-10 days, with expected arrival 2-3 days after shipment.

We're ramping up production!

Production is increasing to keep up with demand, but we still want to provide you with the absolute best dry aged beef. Because we don't want to sacrifice our dry aging period, you may notice slightly less beef inventory early this week. To compensate, we are increasing production of pork and lamb cuts, as well as our most popular sausages and bacon.

Don't worry — our domestic supply chain in rural Tennessee and Kentucky is strong. If you aren't seeing your favorite cuts in stock at the moment, hang tight, they'll be back before long! 

 

March 13, 2020

To Our Community,

As the spread of COVID-19 continues, we want to assure you all that we take the safety of our customers and staff extremely seriously. 

Cleanliness has always been, and will continue to be a priority. We operate our own USDA facility, with a government inspector on-site to ensure that the highest level of safety procedures are followed at all times. Stringent safety protocols are always in place, including daily sanitizing, requirements for wearing gloves at all times, and regular hand washing, among other precautions. Going forward, as an extra precaution, all our employees will have their temperatures taken before entering our facility. Per the usual, any employee with respiratory symptoms will be required to stay home. 

We have noticed that many customers are stocking their kitchens as they observe “social distancing” procedures. Because of our short, domestic, supply chain in a somewhat isolated rural area, we do not anticipate any issues with continuing to fulfill your orders. That being said, we are offering a discount on a selection of freezer-friendly products for those who wish to stock up and avoid the grocery store. 

We are doing our best to keep up with increased demand while ensuring that we continue to do everything the right way. If any of your favorite cuts are out of stock at the moment, rest assured we will be restocking regularly. 

We will continue to monitor the situation closely, and encourage you to check out the CDC website to learn what precautions you can take to keep yourself, family, friends, and neighbors, safe.

If you have any questions about our procedures, please feel free to contact us at help@prbutcher.com.

 Kind regards,

Chris Carter and James Peisker