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! 

 

LET US MEAT YOUR NEEDS

Pork

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.

Beef

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

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

THE BUTCHER'S WIFE BLOG

Popcorn Balls

There is something about the cool weather that accompanies Fall that takes me back to my childhood.  We always enjoyed homemade Popcorn Balls.  Fall was always the perfect time to make this treat.  I hope you will indulge with me as I make a trip down Memory Lane.  Who knows, maybe this will start a new tradition for your family.

Old Fashioned Popcorn Balls

  • 9 cups plain popped popcorn
  • 1 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/3 cup water
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter (1/2 stick), cut into small pieces
  • 1/2 teaspoon vanilla extract

 

  • Coat a large heatproof bowl with butter, vegetable oil, or cooking spray and place popcorn in the bowl.
  • Place sugar, corn syrup, water, vinegar, and salt in a medium saucepan and stir to combine. Place over high heat, stirring until sugar is dissolved, about 2 minutes. Bring to a boil and cook until mixture registers 260°F on a candy/fat thermometer, about 5 to 7 minutes. Remove from heat and stir in butter and vanilla until melted and smooth.
  • Immediately drizzle sugar mixture over popcorn and stir continuously with a rubber spatula, scraping the bottom of the bowl, until popcorn is thoroughly coated and cool enough to handle, about 3 minutes.
  • Using buttered or oiled hands, tightly press mixture (it may still be a bit warm) into 3-inch rounds. Place on waxed or parchment paper to cool completely, about 15 to 20 minutes.

Enjoy this with the youngsters in your life–even if they are just young at heart!  Until next time…From our Butcher Block to your Table!

 

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Beef Stew

Sometimes you just have to get back to basics.  I have gotten off of the Paleo Wagon a little and I have seen a few pounds creeping up.  The secret is to nip the weight gain in the bud.  I have sworn off sweets and I am concentrating on “basic” foods.  Basic doesn’t have to mean boring.  You can make some “rib sticking” meals that are delicious.  Beef stew is certainly in that category.   Whatever the occasion you will be glad for the leftovers.  You can cook once and feast on this meal several times.  It will not get boring.

Roast Beef Stew
7 pound Beef roast (available at your local meat market)
2 Tablespoons of Michael’s Special Seasoning
4 pounds of carrots, peeled and cut
4 pounds of red skinned potatoes cut in fourths
3 pounds of onions peeled and sliced
2 Tablespoons of Beef soup base (available at your local butcher shop
6 Cups of water

Place onions in the bottom of your crock pot. Season the roast with Michael’s Special Seasoning and place on top of the sliced onions. Place Crock Pot on high and cook for 3 hours. Add all the additional ingredients to the crock pot. Reduce the heat to low and cook an additional 6 to 7 hours. The beef roast should be fork tender when this is ready to eat.

That’s all for this week. Until next time…From our Butcher Block to your Table

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Smoked Pork Chops

Smoked Pork Chops are a great selection for dinner.  Why?  You might ask.  I’ll tell you why.  The Butcher has done all of the hard work for you and you will get all the credit.  That works for me every time!  I paired my Smoked Pork Chops with pork and sauerkraut, smashed garlic red potatoes and green beans.  It doesn’t get much better than that.

Smoked Pork Chops

4 to 8 Smoked Pork Chops (available at your local meat market) cut 3/4″ to 1″ each
2 to 3 Tablespoons of Butter

Heat butter in a heavy skillet (I used my iron skillet) over medium heat. When the butter is melted and sizzling, put the Smoked Pork Chops into the skillet. Cook for about 6 minutes per side. Continue process until all of the Smoked Pork Chops are done. Preheat oven to 300 degrees. Put a saucer upside down in the bottom of a roaster pan and put 1/4 cup of water (or apple cider) in the bottom of it. When the Smoked Pork Chops are cooked put them in the roaster pan, put a lid on the pan and place in the oven. Cook for 1 hour to 1 hour 15 minutes. This will make the Smoked Pork Chops fork tender. You can also serve them right after you fry them if you prefer a more “set” Smoked Pork Chop.

I served this with Pork and Sauerkraut. This is a dish you can make in your crock pot the day before.

Pork and Sauerkraut

3 to 4 pound bone in pork butt (available at your local meat market
2 Tablespoons of Michael’s Special Seasoning (available at your local butcher shop
4 pounds of Snow Floss Sauerkraut (available at your local butcher shop)
3 cooking apples, peeled, cored and sliced
1/3 cup of honey or brown sugar

Put the Sauerkraut in the bottom of a crock pot. Layer the sliced apples on top. Season the pork roast with Michael’s Special Seasoning and place the pork roast fat side up on top of the apples. Cook on high for 3 hours. Turn Crock pot setting to low and cook an additional 5 hours (until pork roast falls off of the bone). Pull the pork from the bone and take out excess fat. Keep warm. Serve this over Garlic Smashed red potatoes and you have a feast fit for a king.

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

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Grilled Flank Steak

Summer is not through with us and I am not through with Summer.  I have been taking advantage of these beautiful days to walk, play tennis and grill out.  This recipe has become a family favorite and leftovers can be used to make delicious fajitas.

Grilled Flank Steak

2 Flank Steaks (Trimmed at your local meat market)
4 Tablespoons of Extra Virgin Olive Oil
4 teaspoons Chili powder
3 teaspoons ground Cumin (or smoked Paprika)
2 teaspoon granulated Garlic
1 teaspoon dried Oregano

Combine Olive Oil and spices in a Ziplock bag and mix well. Add Flank Steak, marinade overnight, turning bag several times to coat steaks.

Heat charcoal grill, I recommend using the chimney starter by Weber and letting the coals get hot for 20 to 25 minutes.

Remove the Flank Steaks from the marinade and put on the grill. If flames shoot up, place the lid on the grill, making sure the vents are open. Cook for 8 minutes. Turn the Flank steaks and cook for an additional 8 to 9 minutes. Let the steaks rest for 5 minutes. Slice against the grain.

That’s all for this week.  Until next time…From our Butcher Block to your Table.

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