Set in the middle of a suburban strip mall at 6200 South and Highland Drive, Snider Bros. Meats isn’t exactly what comes to mind when one thinks of contemporary specialty-food markets. It lacks the delicate architectural details or sophisticated modern design so often used to lure the downtown progressive “foodie” crowd. No, Snider Bros has a quaint throwback feel. Family-run since 1938 by five generations, with the sixth currently training, Snider Bros is all about the meat.
I spoke with Travis Davis, manager and 15-year veteran of Snider Bros. He had only a few minutes to talk because the lunch rush was about to start for the deli counter. Travis is a butcher—or, in his words, a meat cutter. Travis is a busy man.
He’s not too busy to stop and talk proper braising temperatures with a customer, though. According to Travis, customer service is what keeps Snider Bros. going in a world of packaged meat piled in the back of chain supermarkets—customer service and quality products, of course.
As a full-service meat market, Snider Bros. has much more to offer than the rows of cellophane-wrapped cuts you’d find at the supermarket. They’ll cut virtually anything you want to order, be it choice beef, natural pork, lamb, veal or poultry. When they’re done, they’ll be happy to chat about how to best prepare it. There are freezer cases full of gravies, jus and housemade sausages, too, all of which came in the back door looking like an animal, not in a box. There is no industrial-scale processing here.
That point is important to Travis. He has been hearing a lot of questions about “pink slime” lately, just as he hears a lot of questions about every food-quality or safety issue that gets picked up by the press and obsessed over by the public. Rest assured, his hamburger is ground on the premises—and is entirely euphemism-free.
SNIDER BROS. MEATS
6245 Highland Drive