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WITH CONSTRUCTION CONTINUING ON 52, OUR ACCESS OFF 52 IS NOW CLOSED. PLEASE TAKE THE ALTERNATE ROUTE OFF HWY 56 ONTO 250TH STREET. IF YOU HAVE ANY QUESTIONS PLEASE CALL US AT 507-263-3373

 

 

DUE TO THE HIGH VOLUME OF DEER BROUGHT IN ON MONDAY NOV.6TH WE WILL NOT BE ACCEPTING DEER UNTIL WEDNESDAY NOV.8TH. PLEASE CALL AHEAD FOR MORE DETAILS AND TO HAVE QUESTIONS ANSWERED. THANK YOU

 

 

COMING FROM THE NORTH: Take exit for HWY 50/56. Cont. to head South on HWY 56 towards Randolph and go approx. 1 mile. Take a left onto 250th St. Greg’s Meats will be approx. a 1/2 mile down the road on your right.

 

 

COMING FROM THE SOUTH: Take exit for HWY 50. Take a left onto HWY 50, after crossing the bridge take your next left onto HWY 56. Cont. to head South on HWY 56 towards Randolph and go approx. 1 mile. Take a left onto 250th St. Greg’s Meats will be approx. a 1/2 mile down the road on your right.


WITH CONSTRUCTION CONTINUING ON 52, OUR ACCESS OFF 52 IS NOW CLOSED. PLEASE TAKE THE ALTERNATE ROUTE OFF HWY 56 ONTO 250TH STREET. IF YOU HAVE ANY QUESTIONS PLEASE CALL US AT 507-263-3373

 

 

COMING FROM THE NORTH: Take exit for HWY 50/56. Cont. to head South on HWY 56 towards Randolph and go approx. 1 mile. Take a left onto 250th St. Greg’s Meats will be approx. a 1/2 mile down the road on your right.

 

 

COMING FROM THE SOUTH: Take exit for HWY 50. Take a left onto HWY 50, after crossing the bridge take your next left onto HWY 56. Cont. to head South on HWY 56 towards Randolph and go approx. 1 mile. Take a left onto 250th St. Greg’s Meats will be approx. a 1/2 mile down the road on your right.


T-BONE STEAKS

$8.99/LB


CHUCK ROAST

$4.49/LB


PORKETTA ROAST

$2.99/LB



Greg's Meats has produced 260 National and State Champion Sausages and Smoked Meats since 1987

A little competition is a good thing. We always try to push ourselves to make the best product we can, and to help us out, we participate with our friends in the local state and national smoked meat competitions. Greg’s Meats has an excellent record in this category. We compete in the Minnesota State Fair and have won fifteen grand champion ribbons, and in the national smoked meat competition we have won another fifteen national grand champion awards. We have won the best in show award, with three state and one national competition trophies for this award, which is the best smoked meat product out of all the products entered in the competition. We have over three hundred awards and counting with no plans of slowing down. Greg himself was inducted into the Cured Meat Hall of Fame in 2007, but he is still seen sitting in on workshops and classes, always looking for new information and better ways to improve our products.

28 Years of service in the meat industry, Greg was inducted into the National Cured Meat Hall of Fame in 2007.

16 Minnesota State Fair
Grand Champion Products


3 Time National Grand Champion
Hot Dogs


0ver 300 Different Awards
for Sausage Making


Named Best In Show For
National Meat Competition in 2013