Phil Kattenhorn was born with butchering in his blood. The owner and operator of Longhorn Meat Co., located off Interstate 80 in Auburn, grew up in a meat market alongside his father, who spent more than 50 years working as a butcher. Kattenhorn started off earning 10 cents for every shishkabob he helped make, then worked his way up from bagging groceries to running the meat department for an Alaskan grocer before taking over the family business.
The shop has been in its current location for 10 years, and due to business nearly doubling in just five years, Kattenhorn says renovation and expansion plans are on the horizon.
“Old fashioned butchering really is becoming a lost art,” Kattenhorn says, “In a world now filled with internet purchases and self-service counters, I think people are beginning to miss that connection. It seems we are headed back towards a more simple way of doing things.”
Manager Ashley Countryman (right) explains that between holidays and involvement with local fairs, there is never really an off season. “This past 4th of July, there were people lined up out the door reaching the street. There is a lot of local support.” Countryman says.
Longhorn Meat Co. offers both retail and exotic meats as well as custom processing. For Phil, humanely processing meat is a high priority. He prefers his customers bring him animals slaughtered on the farm or hunt directly to Longhorn for processing.“The closer that the animal can die to its home, the better,” Kattenhorn, pictured running the bandsaw, says.
One-inch thick cuts of the grand champion from the Placer County Fair wait to be wrapped up for a processing order pick-up.
Kattenhorn’s ultimate goal is to one day have a ranch of his own where he can raise his own free-range cattle for Longhorn processing and retail. “It will still be a lot of work and a long road to get there,” he says, “but the way we are going, planning the expansion and keeping up a good reputation locally, I think it will happen soon.”
A Cut Above
Longhorn Meat Company