This Pennsylvania Meat Market Sells Extra-Lean Ground Chuck That Keeps Shoppers Coming Back

A 93/7 ground chuck sits in the meat case here, and it carries a label with an exclamation point: X-Lean! I like a butcher shop that gets that excited about burger math.

The same counter also sells a lean 85/15 blend, an onion burger mix, and ready-made patties. Buy in bulk, and the shop offers discounts on burger. That’s a strong case for a fuller freezer.

This family business in central Pennsylvania has been cutting meat for more than 50 years. It sits inside a building that went up in 1917. A busy sandwich counter now shares the space with the butcher case. I believe the best small markets do a few things very well. This one seems to do a lot of things well.

That 93/7 Ground Chuck Is The Reason Your Cart Fills Up Fast

Lean ground beef can be a gamble at the grocery store. At Mac’s Market & The Gridiron, the extra-lean ground chuck comes in a clear 93/7 blend.

That means it’s 93 percent lean and 7 percent fat. It’s a smart pick for tacos, chili, sloppy joes, or meat sauce where you don’t want a puddle of grease.

Chuck is a favorite cut for ground beef because it brings solid beefy flavor. Going extra-lean keeps that flavor while trimming the fat. You get less draining and more dinner.

The case doesn’t stop there, though. The market also sells a lean 85/15 ground beef for juicier burgers. There’s an onion burger blend at 85/15 too, plus ready-made burger and onion patties.

Here’s a practical tip for the 93/7. Since it’s so lean, cook it over medium heat and avoid pressing patties flat with a spatula. A little moisture goes a long way.

Planning ahead pays off here. The market offers bulk discounts on burger purchases. Stock up once, portion it into freezer bags, and weeknight meals get much easier.

Honestly, who doesn’t like fewer trips to the store?

Fifty Years Of Family Butchering Started With One Small Purchase

February 1974 is when the story kicked off. Wilmer “Mac” McManigal and his wife Evelyn bought a business called Heberling’s Market.

They put their name on it, and the rest became family history. Their son Brian Sr. joined as a partner in 1984. He took full ownership in 1989.

The next generation stepped up too. Brian Jr. became a full partner with his father in January 2009. Three generations have now shaped how this counter works.

In 2024, the business celebrated its 50th anniversary. That’s a big deal for any small shop. It’s an even bigger deal for one built around fresh meat and personal service.

The building itself has plenty of years behind it. It was constructed in 1917, and Brian Jr. plans to stay right there. I love that choice.

Sticking with an old building says a lot about roots. It tells you the family values the spot as much as the steaks.

So when you buy ground chuck here, you’re buying from people who have done this a long time. That kind of experience doesn’t come in a plastic tray.

Steak Lovers Can Go Big With Prime, Choice, And Even Wagyu

Prime flank steak and American Wagyu are not words you always expect at a small-town counter. Mac’s Market & The Gridiron carries both.

The Sirloin Tip Roast comes in American Wagyu. Flank steaks are USDA Prime, and so are whole Sirloin Top Butts. Tri-tips are listed as USDA CAB Choice.

Big appetites, take note. You can buy whole New York strips, whole rib eyes, and whole short loins for T-bones and porterhouses. Whole chuck rolls and whole butt tenderloins are on the list too.

Buying whole cuts is a classic way to save on beef. You get a large piece, then have it portioned however you like. Thick steaks, thin steaks, or a roast for Sunday dinner all work.

The everyday cuts matter just as much. English cut roasts, shoulder roasts, and beef cubes for stew round out the lineup.

A quick suggestion helps here. Know what you want to cook before you order a whole cut. Grilling season and pot roast season call for very different plans.

Either way, this Pennsylvania counter covers backyard cookouts and cozy winter stews.

Custom Cutting Means Your Steak Shows Up The Way You Want It

Custom meat cutting is a specialty here, not an afterthought. The market proudly offers custom cutting for whole muscle beef.

That service changes how you shop. Instead of picking from whatever is already wrapped, you can ask for the thickness and trim you prefer.

Want inch-and-a-half rib eyes for the grill? Need a tenderloin trimmed and tied for a holiday roast? This is the kind of request a real butcher counter handles.

The shop calls itself “The biggest LITTLE Store in Town,” and the nickname fits. A small space can still offer big service when skilled hands are behind the counter.

Here’s some practical advice before you go. Call or message ahead for large or holiday orders. Popular cuts can go quickly near big family gatherings.

Bring a game plan too. Tell the butcher how many people you’re feeding and how you plan to cook. That makes portioning simple.

Small shops thrive on this kind of back-and-forth. It turns buying beef into a conversation instead of a guessing game. And your dinner guests get the benefit.

Save Room For The Famous Filling Everyone Talks About

Stuffing helped build this business. Mac’s Market’s Famous Filling is a top-selling product based on a special family recipe.

It even helped grow the customer base over the years. Not many side dishes can claim that kind of power.

In central Pennsylvania, filling is serious business. It shows up at holidays, church dinners, and plenty of regular Tuesday suppers too.

The market labels it “Our Famous” Stuffing on its product list. You’ll also find the filling in some of the prepared items, like stuffed chicken breasts and stuffed pork chops.

Those stuffed chops are a smart shortcut. The market even shares cooking tutorials for Stuffed Chops, so you’re not left guessing at home.

A simple idea for dinner is easy to pull off. Grab extra-lean ground chuck for one night and stuffed chops for another. Add a side of filling and you’ve covered two meals with one stop.

Family recipes stick around for a reason. When a stuffing becomes the thing people ask for by name, it has earned its spot. I can’t imagine leaving without at least one container.

Dinner Basically Cooks Itself With These Ready-To-Go Picks

Busy weeknights call for backup plans. The prepared items at Mac’s Market & The Gridiron make great ones.

Stuffed Chicken Breasts and Stuffed Pork Chops lead the way. Steak Pockets, London Broils, and Pork Roasts join the list too.

These choices take the prep work off your plate. The hard part is done, so you just need an oven and some patience.

Cooking tips come straight from the shop as well. The market shares tutorials for Stuffed Chops and Country Style Ribs. That’s helpful if you’re new to cooking these cuts.

A London Broil is a good pick for feeding a crowd. Slice it thin across the grain after cooking. That simple step keeps every bite tender.

Pork roasts work nicely for slow Sunday meals. Pair one with barrel kraut from the market for a classic Pennsylvania combo.

Think of this section of the case as a cheat code. You still get homemade flavor without spending your whole evening chopping and mixing. Your family eats well, and you get to sit down sooner.

That’s a trade most cooks will happily take.

Deli Favorites Like Isaly’s Chipped Ham Deserve A Spot In Your Bag

Isaly’s Chipped Ham is a name that makes plenty of western and central Pennsylvania folks smile. You’ll find it here alongside other deli staples.

Chipped ham is sliced super thin, almost shaved. It piles up nicely on a soft bun, especially when warmed with a little barbecue sauce.

The baked ham comes in a brown sugar and cinnamon style. That sweet touch makes it great for lunches or a quick breakfast with eggs.

Cheese fans get options too. Baby Swiss, Colby, and Co-Jack are all on the list. Each one brings a different mild, creamy flavor to sandwiches.

Loose Italian sausage is another handy grab. Brown it for pasta sauce, pizza topping, or breakfast scrambles.

Then there’s the Barrel Kraut. Sauerkraut has deep roots in Pennsylvania cooking, and it shines next to pork or sausage.

My advice is simple. Make a deli list before you show up, because the choices add up fast. A pound of ham, some cheese, and kraut can turn into several easy meals.

Lunch boxes everywhere will thank you.

Hungry Right Now? The Gridiron Has You Covered

Back in 2007, the family made a bold move. They transformed the grocery aisles and launched The Gridiron, a casual eatery inside the market.

Now the butcher counter shares space with a menu built for big appetites. Hoagies are a major draw, along with strombolis and pizza.

Chicken wings show up on the menu too. You’ll also find fish sandwiches and jumbo hot dogs for simpler cravings.

The hoagies come with a spice-level choice, so you can pick your heat. Onion fans should pay attention, since the toppings tend to be generous.

A friendly tip will make your visit smoother. Look over the menu before you order, especially at lunch. Fridays can get busy, and having your choice ready helps.

The Gridiron also keeps longer hours than the meat counter. That makes it handy for an early dinner on the way home.

Here’s my favorite part. You can grab a hoagie for lunch and pick up ground chuck for dinner in the same trip. That’s efficient shopping at its tastiest.

Your car might smell amazing on the ride home, too.

Plan Your Stop Around These Hours Before You Head Out

Timing matters with a shop this good. You’ll find Mac’s Market & The Gridiron at 1658 Columbia Ave, Tyrone, PA 16686.

Tyrone sits in Blair County, in the heart of central Pennsylvania. It’s an easy stop if you’re traveling through the area.

The meat market runs Tuesday through Thursday from 9 a.m. to 5:30 p.m. On Friday and Saturday, it opens at 9 a.m. and closes at 5 p.m.

The Gridiron keeps going a little longer. It’s open Tuesday through Saturday from 9 a.m. to 7:30 p.m.

Both sides close on Sundays and Mondays. Don’t make the mistake of planning a Monday burger run. That’s a sad way to start the week.

Here’s a smart strategy for first-timers. Arrive earlier in the day if you want the best pick of cuts. Then grab a hoagie before you leave.

Bring a cooler if you’re driving a distance. Ground chuck, steaks, and filling travel much better on ice. Your freezer will be stocked, your stomach will be full, and you’ll probably start planning your next trip before you even pull away.