Siemer Meat Market, Serving Perry County


Siemer Meat Market gives you personalized service.  Come in and see our variety of products.  Bulk items are sold at wholesale prices.

WEEKLY SPECIALS
Week of February 7th - 13th
NO WAIT ORDERS
JUST CALL AHEAD AND WE WILL HAVE IT
READY FOR PICK-UP 740-342-3230

from the Deli Department
Big Eye Swiss Cheese, $3.09lb.
Pimento Cheese Spread, $2.49lb.
Frozen Roots Chicken Noodle Soup, $4.89, 2lb. tub

from the Meat Department
Falters Cooked Ham, $3.09lb.

T-Bone Steaks, $4.19lb.
Oak Creek Bacon, $1.19, 12oz. pk.
Beef Liver, $1.29lb. (frozen)
Chuck Roast, $2.49lb.
Family Pack Chuck Steaks, $2.59lb.

STOP OVER AT OUR DELI AND ENTER OUR
VALENTINES DAY GIFT CARD GIVE AWAY FOR
RED LOBSTER

 
 

     

Recipe of the Week

Bring in your recipe and
if we use it, you will receive a
10% discount on your next visit.

View the Recipe of the Week

TAKING ORDERS FOR
FRESH TURKEYS, OYSTERS AND HAMS

 

Bulk Item's - Wholesale Prices

We specialize in bulk items at wholesale prices. 
Do you need help planning your next party? Call us at 740-342-3230. 
We accept Visa, MasterCard and food stamp card.
 - Prices subject to change without notice - 


Our Deli and Meat Department is open
Monday - Friday - 8:30am to 5:30pm
Saturday - 9:00am to 2:00pm

Party Trays 
 

Planning a Party? Order a custom-made meat and cheese tray.
Click here for details


 - Stop by, call 740-342-3230 or Email for Additional information - 


FREEZER DEALS
Click here for details

WINNER OF FAIR FREEZER DEAL
ROGER ALLEN, JUNCTION CITY

 

Recipe of the week: (printable version)

Delicious Ham and Potato Soup

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.



Previous Recipes of the Week:

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