Welcome to Sherman Provision!
Provider of Quality Meats & International Groceries.

Sherman Provision is a family-owned business steeped in history and tradition.

At Sherman Provision we make our own sausage every week.

Be sure to call in your order for sausage so you have just what you want.
Visit our Classes page to learn how to make your own!

Pigs “R” Us @ Sherman Provision
Call us when you are ready for your pig roast! 




We make our own sausage every week. We have Mild Italian, Hot Italian, country-style and our signature, Hungarian Garlic Sausage. Call in your order for sausage so you will have just what you want. We custom cut all of our pork to your specifications.


ShermanProvision is BEEF! We specialize in high-quality aged Amish country raised beef! Our beef is slaughtered fresh and we have all your favorite cuts of meat. We have front and hind quarters available along with sides of beef for your freezer.


Poultry is a big part of the selection in our meat cases at Sherman Provision. We have whole fryers, roasters, chicken breasts, (bone-in and boneless-skinless), chicken legs, wings, chicken gizzards, and chicken livers. We also have frozen duck available.

What They Are Saying About Shermans...
Since we have been buying meat at Sherman Provision, our boys, ages 3, 11, and 14 won’t eat meat from anywhere else. In fact, if we have meat from anywhere else they tell us this isn’t from Sherman Provision. Even our kids can tell the difference!
Charles & Starr Smith

Sherman Meats is an incredible discovery in the sea of food retail stores to choose from in Northern Ohio. Such a gem of store and one you should not miss…It is definitely worth the drive!
Todd Gilbreth
Founder, Sidney’s Steak Rub

We love the quality and selection at Sherman Provision. We love to shop at Sherman Provision. It is so much more than just a meat market. Sherman Provision has the best tasting meat my family has ever had.
Dave & Jen Frisby


Prime Rib for Christmas

It is hard to beat a Prime Rib Roast for a celebration, especially when that celebration is Christmas. Whether it is bone-in, semi-boneless or bonelessMauri-1 you will have a delicious meal to serve your family and it won’t take you all day in the kitchen.

Enjoy your family this Holiday Season.

Rib Roast according to the Betty Crocker Cookbook

Place beef, fat side up, on rack in shallow roasting

pan.  I like to put Montreal Steak Rub Seasoning on the outside of the Rib Roast.   The rack keeps the meat out of the drippings.

(With a rib roast, the ribs form a natural rack.) It

Is not necessary to baste.

Do not add water. Do not cover. Roast in 325 degree

oven. It is not necessary to preheat the oven.

A rule of thumb is to cook a bone in rib 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done.

With a boneless roast the cooking time is decreased to 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium and 22 to 24 minutes per pound for well done. The meat thermometer should always be your guide. Remember, the outside ends will be cooked a little more than the center. Remove from the oven when the meat thermometer registers 5 to 10 degrees lower than the desired temperature.

Rib Roast 6 to 8 pounds (Available at your local meat market)  If you want a bone-in Rib Roast, we can cut off the bone and retie it for cooking.

23 to 25 minutes per pound 140 degrees rarePrime Rib 1

27 to 30 minutes per pound 160 degrees medium

32 to 35 minutes per pound 170 degrees well

140 degrees for rare
160 degrees for medium
170 degrees for well done

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, clean and boil

desired number of potatoes for 10 minutes. Drain the potatoes.

Cut a slice in the potatoes almost completely through. Place the

potatoes in beef drippings in pan, turning each potato to coat

completely. Continue cooking, turning potatoes once, until

tender and golden brown. Sprinkle with salt and pepper to taste.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time… “From our Butcher Block to your Table”.

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Christmas Fudge

It’s beginning to look a lot like Christmas.  The snow outside really makes it feel like Christmas is right around the corner.  My “Claim to Fame” at Christmas is my Chex Party Mix and my fudge.  Many people are intimidated about making fudge.
Mauri-1Today I am sharing a recipe for “no fail” fudge. One batch will make 2 1/2 pounds. I recommend doubling the recipe.  It is always special to share with friends and family.  The reason I like this recipe is that you time the fudge–no candy thermometers to fool with. It will take a while for the fudge to come to a rolling boil. Don’t start timing until it is at the rolling boil stage. When it is set your timer for 5 minutes. Another tip–have your chips and marshmallow cream ready to go before you start the process with the butter, sugar and evaporated milk.

No Fail Fudge
3 cups sugar
3/4 cup butterimage
2/3 cup evaporated milk (5 1/3 oz.)
12 oz. Bag of chocolate chips (white chocolate chips or peanut butter chips can also be used)
7 oz. marshmallow cream
1 teaspoon vanilla

13″ X 9″ glass pan greased with butter

Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a rolling boil over medium heat stirring constantly. Boil for 5 minutes. Stir and remove from heat. Stir in chips, (if using white chocolate chips, melt in microwave in 30 second increments until chips are melted and can be stirred–add to the butter/sugar/milk mixture), marshmallow cream and vanilla. Stir vigorously until well blended. Pour into a greased (use butter) 13″ X 9″ pan.


Allow to cool completely. After cooled, cut into 1″ squares.


Until next time…From our Butcher Block to your Table.

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Chex Party Mix–Making Memories with Mom

I can always remember Chex Party Mix as being a staple in our home around the Christmas Holiday.  This year is no exception.  I have already made 2 double batches of this magical mix.  This year my Mom is 88 and she is not getting around like she used to.  She still loves the Chex Party Mix–the only difference now is that I am the one making it and Mom is the one enjoying it.  If you have someone you love and they don’t get around like they used to make a double batch of this Mix and take it to them.  They will have something great to share with visitors this season.


Original Chex Party Mix Recipe

4 Tablespoons of Butter

3 teaspoons seasoned salt

4 1/2 Tablespoons Worchestershire sauce

8 cups of your favorite Chex brand cereals (Corn, Rice, Wheat)

1 cup mixed nuts (I confess, I use cashews)

1 cup stick pretzels or mini pretzel twists

Preheat oven to 250 degrees.  Melt butter in an open roasting pan.  Stir in seasoned salt and Worchestershire sauce.  Add cereal, nuts and pretzels, and stir until all pieces are evenly coated.  Bake 1 hour, stirring every 15 minutes.  Spread on absorbent paper to cool.  Store in an airtight container.  (I use Ziplock freezer bags)

This is a very easy recipe to double and cook 2 batches in the oven at one time.  Make sure you use 2 separate roaster pans.

Hope you enjoy this.  Until next time… From our Butcher Block to your Table.

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Steak Fajitas

Well, Thanksgiving has come and gone, and you are probably a little tired of turkey right now.  We made Steak Fajitas last night.  They were so good.  I just wanted to share the recipe with you.  I did include the chicken instructions for those of you that would prefer chicken over red meat.


Steak Fajitas

2 Pounds of Flank Steak (cut into strips) Available at your local meat market (You can also use 2 Pounds of Boneless, Skinless Chicken)photo 1 (2)
3 Tablespoons of Olive oil
1 can of Rotel tomatoes
Fajita Mixture
8 teaspoons Chili powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Use 5 teaspoons of the Fajita Mixture
1 sweet red pepper (washed, cored and cut into thin strips)
1 sweet yellow pepper (washed, cored and cut into thin strips)
1 sweet orange pepper (washed, cored and cut into thin strips)recipe-ChickenFajitas
1 sweet onion (peeled, sliced and separated into strips)

Place 2 Tablespoons of Olive Oil in a Gallon size Ziplock bag. Add 5 teaspoons of the Fajita Mixture. Mix well by squeezing the bag together. Add the chicken (or steak), peppers and onion to the bag and allow to marinate several hours or over night.

Preheat the oven to 400 degrees. Place the uncooked chicken, or uncooked steak and vegetables in an 11 X 14 inch glass pan. Add a can of Rotel tomatoes and mix together. Place the glass dish in the oven and cook for 20 to 25 minutes. You can serve the Fajitas on soft flour or corn tortillas.

If you prefer to grill the Flank steak, you can leave it whole, and marinade it in a separate Ziplock Bag. Grill on a hot grill for 7 minutes on each side. Slice it and introduce it to the cooked Fajita vegetables.

Thank you for indulging me as I get my feet back on Ohio soil. Until next time…From our Butcher Block to your Table.

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