WE ARE HIRING!
The Edgewood Locker is looking for a self-motivated individual to join our team as Warehouse Specialist. This position can be part-time or full-time and offers flexible scheduling with hours available between 3pm to 8am. You choose what works best for you!
Visit link below for a full description:
We're rolling right into the 2021 Deer Season here at the Edgewood Locker and we. are. excited! 👏THANK YOU to our youth, disabled and bow hunters that have started us off with just over 100 DEER so far!!
If you haven't checked out our updated pricing for this season, here are some highlights:
- Whole Deer Deposits are $125.00
- Boneless Trim Deposits are $1.50/lb brought in
- No Garbage Bags, No quartered deer
- Deer will be accepted until July 1, 2022
- After hours deer? Call the Edgewood Locker and listen to our voicemail for directions
For our full price sheet visit our website:
#bowhunting #deerseason #whitetailhunting
Check out tonight's line up for the Ed-Co VS. Kee High football game! 🏈
For those of you traveling to Edgewood for the game, you can find Edgewood Locker products near you! Harpers One Stop and WW Homestead Dairy both carry Edgewood Locker products 😁
MEET THE SMOKE HOUSE EXPERT OF THE EDGEWOOD LOCKER
Making sure all Edgewood Locker meat is smoked to perfection, our smoke house expert has over 26 years of experience. In January of 1995, Brad Hansel was searching for a job for a couple weeks in the Winter, found the Edgewood Locker and he's been here ever since.
Brad says "the years have flown by for him and there's never a dull moment." Brad also has knowledge in various other areas at the Edgewood Locker, such as Slaughter, Sausage, and Meat Cutting. He's accumulated too many memories over the years to pick a favorite, but he's happy to work alongside the Kerns family all these years.
We are just as happy at the Edgewood Locker to have such a great guy part of the family. We're looking forward to many more years of smoking -- meat that is! 😊
WAYS TO COOK PORK:
1. Grilling works great for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat.
2. Sauté your smaller pork cuts such as chops, cutlets and strips.
3. Pan-broiling works best for chops, tenderloin medallions, ham slices, bacon and ground pork patties.
4. Roast large pork cuts such as, loin roasts, shoulder roasts, ham, leg roast.
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