This has been a busy year for us at Porter Road Butcher and Porter Road Butcher Meat Company. We got to participate in some amazing events, made some big changes to our business, welcomed lots of new staff, and made plenty of plans to get us excited about the new year. Throughout all of it, our amazing customers provided the support we needed to stay inspired and remind us of why we work so hard to bring Nashville great meat.
The year started with the second anniversary of our processing facility in Kentucky. If you’ve wondered about our whereabouts, we’ve been in Kentucky! Though it’s been a LOT of work, having our own facility has made it far easier for us to source meat that we can trust 100%, and that’s something to be excited about.
Summer kicked off with the Taste of Music City and the Nashville Wine and Food Festivals. Both were great opportunities for us to see some of our favorite chefs and customers out and about. We then travelled down to Georgia for the Atlanta Food + Wine Festival. It was worth the heat to rub shoulders with some of the south’s finest chefs and do a whole beef demo. On the 4th of July, we set up in East Nashville for the Hot Chicken Festival, narrowly avoiding torrential downpours. Fall began with Music City Food & Wine, and our Butcher in the Rye event at Nelson’s Green Brier Distillery. Teaming up with Chef Matt Bolus, Nelson’s Green Brier, and The Big Green Egg was surely a highlight of our year.
We’ve been proud of the charities we have supported, especially taking part in Soup Sunday for Our Kids and a dinner we hosted at House: A Social Eatery for the Association for Frontotemporal Degeneration, a charity that is near and dear to us at Porter Road Butcher.
Both the shop and processing facility have welcomed many great new faces this year. Our staff is full of fun, kind, and motivated people who make use feel truly proud to be business owners. We couldn’t do it without them.
As you are probably aware, we shut down one of our locations this year. This change has given us more time and energy to focus on different aspect of our business. Which leads us to some exciting changes…
In the new year, we are excited to introduce a re-vamped cheese program. We are going to increase the room for grab-and-go cheese and charcuterie items, while also making more space for cut-to-order items. This change comes in conjunction with some changes to the interior of the store and a store front facelift.
We hope that you have had as great of a year as we have. We appreciate everything our customers do for us, and want to thank you for your support!
Merry Christmas and Happy New Year!
James Peisker and Chris Carter