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Two Sandy-area natives open Timberline Meat on Proctor Boulevard to provide quality cuts, culinary advice

POST PHOTO: BRITTANY ALLEN - Store Manager Ben Kolibaba and General Manager Dale Rasmussen offer expert culinary advise and locally raised meats to customers of Timberline Meat in Sandy.For Sandy meat-lovers, not checking out Timberline Meat would be a big missed steak. The locally owned butcher shop opened at 38525 Proctor Blvd., on Sunday, July 2, with little fanfare, but a great turnout.

General Manager Dale Rasmussen said even though the shop is only in its first month, it's been a vision of his and owner Bob Nippert's for about five years.

"It's kind of always been his dream to have a retail store and provide products for the community," Rasmussen noted.

Nippert has owned US Meat and Restaurant Supply in Sandy for more than 30 years. Customers repeatedly asked him to open a retail, locally accessible storefront.

So two years ago, by popular demand, he bought the building that is now Timberline Meat, and at the end of last year the work began to create a local-farm-sourced, meat supply in Sandy.

Now they offer locally sourced meat in retail quantities and prices.

"My big thing is people come in and they know where (the meat) all comes from, and they're able to take home a really great product," Rasmussen said. "Whether it's for an everyday (meal) or a special occasion, (I want them to have) a really great meal."

Rasmussen and Nippert are both local boys — Rasmussen from Sandy and Nippert from Boring — and they enjoy seeing friendly, and sometimes familiar, faces come into their new store.

"I like to talk to people," Rasmussen said. "Since I grew up in the community, I like to see them."

All of the staff are local people also, including Store Manager Ben Kolibaba, a former sous chef at the Resort at the Mountain in Welches.

Rasmussen, who worked at the resort as the executive chef for 23 years, was Kolibaba's main reason for leaving the kitchen and taking his spot behind the counter at Timberline Meat.

With backgrounds in the culinary arts, both can offer customers' suggestions for recipes and techniques to get the most out of the meat they buy from the store.

"That creative side is one of the best things (we plan to offer)," Rasmussen noted. "It's neat we're able to get back in and use that creative side. You can take (some meat) home, throw it on the grill and look like a rock star."

The products focus on those cooking for regular weeknight meals to holiday feasts.

"We have your everyday stuff to buy — steaks, roasts and hot dogs," Rasmussen said.

"And we also have stuff you maybe have only had in a restaurant," Kolibaba added. "Things like truffle butter, or a really good steak."

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