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Where's the beef? Landelley's
There's a new cow in town and hamburger will never be the same.
By By: Susan Dage-Ruby
There's a new cow in town and hamburger will never be the same.
Landelley's Specialty Meats, 11183 S. Parker Road in Parker Pavilion, is now open for business.
What sets this meat market apart from the rest is that its owners, Randy Dannelley and his wife, Carol Landry, raise the beef they sell in their market.
Dannelley and Landry have raised and shown Scottish Highland cattle and raised it for meat for several years. Opening the meat market is a dream that's come true for them, Dannelley said.
Scottish Highland cattle produce a leaner meat than most with less cholesterol, Landry said. The meat at Landelley's can be traced from birth.
"It's called source verification," Landry said. "We know where and when the beef is slaughtered, where it was raised and how it was finished."
Dannelley started the co-op with several other Scottish Highland cattle ranchers to promote the breed and sell its beef, she said.
He and the other co-op members finish their cattle in a small private feed lot in Kimball, Neb., and then process the meat at Stevings in Kearsy, Dannelley said.
"It's not just beef; there's another side to the story," Dannelley said. "We know where the beef comes from and can offer a 100 percent guarantee."
If the customer is not satisfied with the quality of the meat, Dannelley said he can track it back to the cow, its bloodlines and the processing.
"We are developing a database for our Scottish Highland cattle producers," he said. "We know where every bit of this beef comes from. We can track it from birth to the platter."
All meat is inspected by the U.S. Department of Agriculture, Dannelley said.
A step into Landelley's is a step back in time.
Customers can select their choice of meat from behind a glass case. The meat can be trimmed to specifications and the customer can see both sides of their steak before they buy it.
The speciality meat market also will sell buffalo, pork, lamb, free-range chickens, turkey, and veal, Landry said.
All of the meat comes from members of the co-op, Dannelley said.
Occasionally, some wild game is offered, Landry said.
"None of our meat has been treated with antibiotics or growth hormones," she said.
Landelley's offers Boar's Head deli meats and cheeses, and will sell delicatessen sandwiches from 11 a.m. to 2 p.m.
Once the complete operation is up and running, it also will sell rotisserie chicken, eggs, raised by Landry, and milk.
Landelley's is a family owned and operated business.
"My parents recently retired from cattle ranching in Texas and moved up to help with the business," Dandelley said.
Landelley's is open from 9 a.m. to 7 p.m., Monday through Saturday; and 10 a.m. to 5 p.m., Sunday.
Landelley's Specialty Meats, 11183 S. Parker Road in Parker Pavilion, is now open for business.
What sets this meat market apart from the rest is that its owners, Randy Dannelley and his wife, Carol Landry, raise the beef they sell in their market.
Dannelley and Landry have raised and shown Scottish Highland cattle and raised it for meat for several years. Opening the meat market is a dream that's come true for them, Dannelley said.
Scottish Highland cattle produce a leaner meat than most with less cholesterol, Landry said. The meat at Landelley's can be traced from birth.
"It's called source verification," Landry said. "We know where and when the beef is slaughtered, where it was raised and how it was finished."
Dannelley started the co-op with several other Scottish Highland cattle ranchers to promote the breed and sell its beef, she said.
He and the other co-op members finish their cattle in a small private feed lot in Kimball, Neb., and then process the meat at Stevings in Kearsy, Dannelley said.
"It's not just beef; there's another side to the story," Dannelley said. "We know where the beef comes from and can offer a 100 percent guarantee."
If the customer is not satisfied with the quality of the meat, Dannelley said he can track it back to the cow, its bloodlines and the processing.
"We are developing a database for our Scottish Highland cattle producers," he said. "We know where every bit of this beef comes from. We can track it from birth to the platter."
All meat is inspected by the U.S. Department of Agriculture, Dannelley said.
A step into Landelley's is a step back in time.
Customers can select their choice of meat from behind a glass case. The meat can be trimmed to specifications and the customer can see both sides of their steak before they buy it.
The speciality meat market also will sell buffalo, pork, lamb, free-range chickens, turkey, and veal, Landry said.
All of the meat comes from members of the co-op, Dannelley said.
Occasionally, some wild game is offered, Landry said.
"None of our meat has been treated with antibiotics or growth hormones," she said.
Landelley's offers Boar's Head deli meats and cheeses, and will sell delicatessen sandwiches from 11 a.m. to 2 p.m.
Once the complete operation is up and running, it also will sell rotisserie chicken, eggs, raised by Landry, and milk.
Landelley's is a family owned and operated business.
"My parents recently retired from cattle ranching in Texas and moved up to help with the business," Dandelley said.
Landelley's is open from 9 a.m. to 7 p.m., Monday through Saturday; and 10 a.m. to 5 p.m., Sunday.
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