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RJ's Meats

RJ’s was founded in 1987 when Rick bought the business from a longtime local butcher. Since then, we have grown from a small shop with a fresh meat case two meat cases, two smokehouses, and 25 employees.

Hello! I’m Anthony Reams with RJ’s Meats in Hudson! I’ve been working here with my parents, Rick and Anne, for 25 years and later with youngest brother Joe, and cousins Cody and Katherine! 

RJ’s was founded in 1987 when Rick bought the business from longtime local butcher Jim Schmitz. Since then, we have grown from a small shop with a fresh meat case to a less small shop with two meat cases, two smokehouses, and 25 employees. (Pics: Anthony, Joe, Rick & Anne, Cody, Katherine)

After seeing their popularity in Germany, in 2017, we bought and installed the nation’s very first 24-hour outdoor meat vending machine. We’ve affectionately named it Regi, after its manufacturer Regiomat. Regi doesn’t take too many days off, so he’s always here, even on Sundays and holidays, to help folks get what they need! 

In 2019 Rick became president of the American Association of Meat Processors. His term was extended a year in 2020. In 2021, he handed the role to Dwight Ely from Newtown, Pennsylvania at the annual convention in Oklahoma City. 

Rick passes the torch to incoming AAMP President Dwight Ely.

Rick addresses the American Association of Meat Processors.


Very often we will be asked if grilling is the only way to cook a steak. We could go on for hours extolling the virtues of the grill but spare a thought for the humble cast iron pan. With a well-seasoned cast iron pan you can achieve an almost steakhouse experience that will have you coming back to steak again and again. If you follow the method below, perfectly cooked steaks of any thickness are possible. To make double sure you arrive at the perfect doneness, keep a digital meat thermometer in your kitchen arsenal.


CAST IRON TENDERLOIN 

 Serves Two, Prep: 20 minutes, Cook: 10 minutes (allow for 5-10 additional minutes for resting)   

 Ingredients: 

  • 2 8oz Tenderloin Steaks  
  • 2 tbsp Grapeseed oil or clarified butter  
  • Coarse kosher salt to taste  
  • Coarse black pepper to taste    

Directions: 

  • Set steaks out, pat dry with paper towel and allow the surface to come to room temperature (depending on your oven this may be done while your oven preheats).  Place a well-seasoned cast iron pan in the oven and preheat to 500°F.    
  • After oven has preheated, drizzle oil on the steaks and season with salt and pepper. Immediately remove the pan from the oven and place on a medium-high to high burner and place steaks in the pan. Keep oven door slightly ajar to allow heat to escape.    
  • Allow steaks to sear in the pan for 3 minutes per side. Resist the urge to move the steaks or take them off sooner.    
  • After the steaks are seared, return the pan to the oven for approximately 5 minutes. After 5 minutes remove the pan from the oven and, using your digital meat thermometer, take the internal temperature of the meat. *USDA recommends a 145-degree internal temperature for medium-rare steaks. If the temperature reads 125-135, let the steaks rest 5-10 minutes, and the temperatures will rise to 145 degrees. 
  • Remove the steaks from the pan and place on a cutting board or warm plate, tent lightly with foil, and allow to rest for 5-10 minutes. 


Rj's Meats

Hudson, WI