Meat Boutique Launches New Email Blog Campaign

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Long’s Meat Market, established in 1927 in Eugene, Oregon, launched a new blog campaign earlier this year and added an email campaign in July that received an unusually strong response.

"They custom grind our hamburger meat and sausage, and supply the restaurant with grass fed and humanely raised chicken, pork, lamb and beef."

Long’s Meat Market, a vintage butcher shop established in 1927 in Eugene, Oregon, launched a new blog campaign earlier this year and added an email campaign in July that received an unusually strong response. The "The Butcher's Blog" (http://tiny.cc/j0vus) also serves as Long's monthly newsletter and has a spam compliant opt-in subscription form on their website. One thousand email addresses that were provided by customers since the first of the year were sent an invitation July 1st to subscribe to the monthly blog in email format. Over a third subscribed within a few days exceeding the expectations of a standard email response. The blog is geared to a loyal and health conscious customer base in Eugene, who enjoy shopping for healthier meats while having the ambience and personal service of a vintage meat boutique.

Topics for The Butcher's Blog range from sustainable meat vendors, to Whole Hogs for luaus to ostrich and spaghetti recipes. Events such as wine tastings, classes, fund raisers, and parking lot barbeques are also featured to provide news and updates for Long's customers and fans.

One blog subscriber, Rocky Maselli, a local chef and owner of Osteria Sfizio in Eugene (http://www.sfizioeugene.com), buys his meats from Long’s exclusively. “I don’t need to buy meat anywhere else. My vision for Osteria Sfizio Italian food and drink was to showcase the local bounty of Oregon through cooking seasonal and regional Italian cuisine. Long’s Meat Market is a natural partner for Sfizio. They have everything that the restaurant needs and if they don’t have it Mike can get it or custom cut anything. They custom grind our hamburger meat and sausage, supply the restaurant with grass fed and humanely raised chicken, pork, lamb and beef. Family run butcher shops are a dying breed in the U.S. as many have closed over the last 20 years because they can’t compete with volume buying power of super markets and club stores. For quality and custom service for my restaurant Long’s is the only way to go."

The owner of Long’s Meat Market, Mike Wooley, sometimes starts his day at 4:30am and when in demand, as he was recently at the local television station for interviews, will work past 5pm. If you stop in the store, you may spot him working with the other butchers, with a friendly smile and a sparkle in his eye.

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David Brown

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