It matters how you slice it.

Grocery shopping at A Butchery Shoppe is more than just a run for milk and bread, it is a delightful experience.

The food source in Spring Valley offers fresh groceries, home-spun products and locally sourced delicacies alongside its signature meats.

A Butchery Shoppe is an outgrowth of vision and experience. Owners, Kevin Olson and Fadra Greene along with business partners applied their concept of what customers are looking for to create a thriving venture. The expertise of Olson, a third generation butcher whose grandfather, Roger Olson, owned a slaughter house in Grange Hall brings quality meats to the small town and beyond.

“I have been doing this since a very young age,” said Olson. “I remember on-thefarm butchering with my dad and wrapping and labeling meat with my mom.”

When offered an opportunity to buy the previous Spring Valley grocery, Olson’s interest in the meat industry prompted him to purchase.

“I felt like the community needed a grocery, so I continued to offer the produce and essentials,” he said.

The couple also tweaked the facility to complement their vision. In fact, the tweaking is actually a complete upgrade with sparkling deli cases, funky lighting and a vibe that appears more appropriate to a suburban area. The key improvement is their butchery.

“There is a growing movement of people wanting to know their farmers and where their meat comes from,” said Greene. “It is gaining momentum. Farmer markets are driving this and social media verify that it is an option.”

A Butchery Shoppe retail store offers a broad variety of fresh meats cut daily. Olson’s artistic approach to his work keeps coolers chocked with his unique cuts and creations. Traditional choices are side-by-side with elk and pork brats and a blend of his private recipes from Hungarian Style Sausage to Hawaiian Bratwurst.

In addition, private customers who choose to have their own animals processed can easily get service within a few weeks, while others in the area are booked for months, sometimes longer.

The business maintains its hometown care by partnering with a local non-profit, Spring Valley Seniors Staying Put, assuring community seniors get the items they need. Thanks to the partnership, orders are called in and delivered allowing people to remain safe and healthy.

Bumpy roads are common in business ventures. A Butchery Shoppe faced initial growing pains too.

“It was terrifying in the beginning,” said Greene, who oversees marketing and an array of other areas. “It was a leap of faith. But we are doing really well.”

Creating an employee pool that fit the business philosophy was challenging. Skill and cleanliness is high on the list as USDA and state licensing is critical. For now, they seem to have found it. One Spring Valley native with experience in the food industry explains why he stays.

“I love what I am learning,” said James Lange, who Olson trained as a butcher. “It’s a good trade. Kevin is strong on quality and teaches not just the method, but why it’s done this way.”

Lange appreciates his role as one of 12 employees at the small town location.

“I am very proud of what we do,” he said.

Store manager Ashley Smith, says the butcher shop is in its third year and doing well financially with growth and expansion in the plans. The grocery’s state inspected kitchen allows for recently added Take and Go options. Homemade dishes enable busy households to get quality items on the run.

Olson’s specialty meats are also available at the Eau Galle Cheese Store and at a retail store in Florida.

“I enjoy talking with the farmers, offering them our different cuts, our smokehouse, and new and exciting options to use their whole animal,” said Olson.