Carey & Schnalzer Quality Meats

Carey & Schnalzer Quality Meats Hours:
Tuesday through Friday: 9am to 6pm
Saturday: 8am to 2pm
Sunday & Monday: Closed
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A little throwback for you all. These photos of Mike and I are over 10 years old. And they build on the last post. I’ll ...
06/09/2026

A little throwback for you all. These photos of Mike and I are over 10 years old. And they build on the last post. I’ll explain…

This is the job I met Mike Schnalzer at. He was my boss. I worked part time. And I spent a good amount of time here on the weekends thinking about where we are currently at in life. You could say I was a dreamer. I like to think I was more of a planner. And I shared those plans with Mike back then.

Here is what these photos don’t tell you. That shop that we worked at is no longer there. It’s changed hands a few times. The red and black checkered shirts are no more. But here is what remains: the lessons. And that journey we were on back then is the same journey we are on today. Everything builds upon the next. Everything compounds. Everything comes around.

No matter what you are doing, keep at it!

People often talk to me about the butcher shop with a kind of nostalgia or a longing for the days when every Main Street...
06/09/2026

People often talk to me about the butcher shop with a kind of nostalgia or a longing for the days when every Main Street had its own butcher, baker and barber. I am 39 years old and I hardly remember those days. Actually I don’t really remember days like that. But the decline of these trades isn’t just about changing tastes. It’s about how disconnected we’ve become from the value of skilled, hands-on work.

The modern economy rewards speed, convenience, and scale. Small shops require patience, volume, and a community that understands the cost of doing things the right way. Often times people will compare industrial “value prices” with small batch prices as if they are equal in quality. We are not the same. And the work itself isn’t glamorous. True craftsmanship rarely is. It’s repetition, attention, humility, and pride in the parts no one celebrates. 95% of the job is cold, wet and messy. Upward mobility doesn’t happen after 3 months.

What’s strange is how often people mourn the loss of craftsmanship while treating the jobs that sustain it as unimportant. I’ve heard the phrase “dead end” job before. We just had a 20 year old leave on his lunch break and not return. No notice. No heads up. He texted me to thank me for the opportunity and that he would tell people to shop with us. Thanks pal. If he felt “behind in life” bc he had to clean a lot that attitude came from within. That is not our shop mentality. We can give you a job but we can’t change your attitude to take pride in the unglamorous parts.

Mastery takes time. Growth takes commitment. And the dignity of a craft comes from embracing the whole of it. Not just the shiny parts. Every one that walks through the shop has the opportunity to master this craft. Your attitude will guide your mobility.

If we want these traditions to survive, we have to rebuild our respect for the people who carry them, and for the long, unglamorous road that real skill requires.

And I’ll finish with this: The best of this craft isn’t found while standing at the cut table or sausage table, it’s found in the helping hand, team work and willingness see beyond our own aspirations in order to get the job done. A true craftsman is one that helps and assists those that need it. I value knife skills and sausage twisting abilities but the thing I value the most is how we carry ourselves as human beings.

Thank you. 🙏

Now hiring a full time Production Assistant (entry level/cleaning is part of the job!) A chance to learn the craft behin...
06/09/2026

Now hiring a full time Production Assistant (entry level/cleaning is part of the job!)

A chance to learn the craft behind a real butcher shop.

If you’re looking for a job where you can hide in the back and coast, this isn’t it.
If you’re looking for a place where hard work actually leads somewhere, keep reading.

Our butcher shop is a whole‑animal, craft‑driven operation. That means everything we do is hands-on, from breaking down carcasses to making sausages from scratch. The Production Assistant role is the backbone of that work. It’s not glamorous but it is real, steady, and full of opportunity for someone who wants to learn a trade.

What You’ll Do

• Dishwashing & Cleaning - Keep equipment, tools, and workspaces clean and sanitized. This is the core of the job and the foundation of food safety.
• Production Support - Assist with grinding, mixing, portioning, and packaging.
• Sausage Room Apprenticeship - For the right person, we’ll teach you the fundamentals of sausage making and production workflow.
• Team Reliability - Show up on time, communicate clearly, and take pride in doing things the right way.

Who Thrives Here

• Someone who likes physical work and doesn’t mind getting messy.
• Someone who wants structure, routine, and clear expectations.
• Someone who takes pride in doing things the right way, even when no one is watching.
• Someone who wants to learn a craft, not just punch a clock.

What We Offer

• Full-time stability.
• Hands-on training in sausage making and production.
• A team that values honesty, reliability, and craftsmanship.
• Clear pathways to advance into production, sausage making, or butchery for those who earn it.
• Starts at $17/hr with room to grow.

What This Job Really Is

It’s a chance to be part of a craft that’s disappearing in most places.
It’s a chance to learn skills that matter.
It’s a chance to build a reputation for reliability and pride in your work.
Hours: 6am to 2pm M-F

If you want a job that means something even when it’s messy we’d like to meet you. Send Scott an email at [email protected] with more than just an attached resume or stop by during the hours of 9am to 2pm to talk!

Coming soon to our case in celebration of America’s 250 anniversary we will be making a special “Red White & Blue” Sausa...
06/04/2026

Coming soon to our case in celebration of America’s 250 anniversary we will be making a special “Red White & Blue” Sausage.

Our Red White & Blue sausage takes our award winning 100% pork butt recipe and elevates it with a bold, patriotic twist. Sweet roasted red peppers, fresh garlic, and creamy blue cheese come together in a rich, savory blend that eats like red pepper & blue cheese bruschetta but in sausage form.

It’s vibrant, tangy, and deeply flavorful, with pockets of melted blue cheese and bright red pepper that pop against the juicy pork. A celebration of American ingredients, American craft, and 250 years of doing things our own way.

Smoked St. Louis spare ribs and Baby Back Ribs are in the case!
06/03/2026

Smoked St. Louis spare ribs and Baby Back Ribs are in the case!

Still looking for a full time packing lead.
05/28/2026

Still looking for a full time packing lead.

“You’re bacon me blue” 6oz. burgers (bacon/blue cheese) and 6oz. plain burgers in the fresh case all weekend for Memoria...
05/22/2026

“You’re bacon me blue” 6oz. burgers (bacon/blue cheese) and 6oz. plain burgers in the fresh case all weekend for Memorial Day!

The gnomes have delivered the hillbilly jerky dip. In the case now.
05/21/2026

The gnomes have delivered the hillbilly jerky dip. In the case now.

Stop in for our award winning country sausage. Fresh in the case! Our country sausage recently won grand champion at the...
05/19/2026

Stop in for our award winning country sausage. Fresh in the case!

Our country sausage recently won grand champion at the Pennsylvania Association of Meat Processors Convention this past weekend in Penn State!

Tonight at the Pennsylvania Association of Meat Processors convention our butcher shop took home two grand championships...
05/17/2026

Tonight at the Pennsylvania Association of Meat Processors convention our butcher shop took home two grand championships.

Our country sausage won in the fresh sausage category.

And our Peach Habanero Snack Sticks won in the specialty snack stick category.

Our smoked turkey and cherry smoked bacon also won champion in their categories as well!

Address

7291 Autumn Road
New Tripoli, PA
18066

Opening Hours

Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 8am - 2pm

Telephone

+14846016220

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