Bloomer, Wisconsin • Raised on Reetz & Boese traditions

The family meat market is coming back.

It started in 1949 with Charlie Reetz and William Boese. Now the old Bloomer meat business is being restored as Block ’49 Meats, bringing Grandpa’s recipes, on-farm slaughter, custom processing, and a full retail counter back under one black-and-red roof.

Call to schedule Plan your cuts
Slaughter
On the farm, then plant processing
Market
Local meats, deli, seafood, staples
Location
Bloomer, WI 54724
Block '49 Meats: raised on Reetz and Boese traditions
’49

Now preparing

Opening the family vault

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 14-day minimum aging
03 Retail counter + deli

A legacy like Reetz & Boese does not disappear. It comes back through quality cuts, handshake service, original recipes, and a shop built for the next generation of Bloomer families.

Follow updates on Facebook

What is coming back

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

01

On-farm slaughter + custom processing

Initial processing will focus on slaughter on the farm, then animals come back to the plant for cutting, wrapping, freezing, and customer-specific instructions.

Venison processing

Season-ready deer processing with clean intake expectations and options for burger, steaks, roasts, and original-recipe sausage planning.

Retail meat counter

Locally sourced meats, including elk, bison, and venison, plus fresh/frozen seafood and freezer-friendly options.

Family recipes

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

How processing will work

On-the-farm slaughter first. In-house processing to follow.

  1. Schedule

    Booking for animals will open soon. Call ahead for farm location, species, head count, and timing.

  2. Slaughter on farm

    Our mobile slaughter trailer is built for the harvest step with a separate gut compartment, two 10-ton hoists, a rail system, onboard water, a water heater, and refrigeration.

  3. Process in-house

    Carcasses return to Block ’49 Meats for cutting, wrapping, freezing, curing, smoking, sausage, and specialty items.

  4. State inspected

    We are working toward on-the-farm state-inspected slaughter, so animals do not need to be brought to the plant for state-inspected slaughter.

Beef processing

Minimum 14-day aging, then 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.

Minimum aging 14 days

Block ’49 will age beef a minimum of 14 days before cutting. If you want a whole rib section or hind quarter dry aged in our dry ager, let us know when you place your cutting instructions.

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.

What comes from the carcass

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.

25%

Chuck

Chuck roast, arm roast, chuck eye, stew meat, short ribs, grind.

24%

Round

Round steak, rump roast, sirloin tip, top round, bottom round, grind.

9%

Sirloin

Sirloin steaks, sirloin roast, kabob or stew options.

9%

Rib

Ribeye steaks, prime rib, back ribs.

8%

Short loin

T-bone, porterhouse, tenderloin, strip steak.

8%

Shank

Shank, soup bones, trim for slow cooking or grind.

7%

Short plate

Short ribs, skirt steak, plate, trim.

6%

Brisket

Whole brisket, flat, point. Often split when quarters are shared.

4%

Flank

Flank steak, trim, fajita-style options when available.

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.

Every order starts with a conversation. Tell us how your family cooks, how much freezer space you have, and whether you want steaks, roasts, burger, sausage, curing, smoking, or specialty cuts.

Beef

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

Request beef sheet

Hog

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

Request hog sheet

Lamb

Pick chops, legs, shoulders, ribs, shanks, stew meat, grind, organs, and roast preferences.

Request lamb sheet

Venison

Choose steaks, roasts, burger, trim, sausage add-ons, caping notes, hide handling, and package size.

Request venison sheet

Meat bundles + retail market

Easy freezer bundles for busy families.

We are building ready-to-take-home frozen bundles around the way people actually cook: breakfast, grilling, weeknight meals, and smokehouse favorites. The retail counter will feature locally raised Angus and Wagyu beef, bison from Western Wisconsin, deli meats and cheeses, homemade breads, maple syrup, seasonal produce, and fresh or frozen seafood.

Breakfast box Morning staples

Bacon, breakfast links, sausage patties, ham steaks, and side pork.

Pricing coming soon
Grill box Ready for the weekend

Brats, burger patties, steaks, pork chops, hot dogs, and grill-ready sausage.

Pricing coming soon
Family starter Stock the freezer

Ground beef, roasts, pork chops, chicken, stew meat, and sausage for easy meals.

Pricing coming soon
Smokehouse box Block ’49 favorites

Garlic sticks, thick-cut jerky, summer sausage, smoked bacon, and bologna.

Pricing coming soon
“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

Call before scheduling animals and follow Facebook for opening and retail counter updates.

Call with questions about processing, retail bundles, deli items, original recipes, and opening updates.

Phone 715.568.3300 Facebook Block ’49 Meats
Area Bloomer, WI 54724
Email Block ’49 Meats