Quality Meats You Can Trust.
Family butchers in Douglas County since 1962. Fresh local cuts, house-smoked goods, and custom processing, done the honest way.
- USDA EST 9246
- Local Oregon ranchers
- Cut fresh daily
- Family-owned since 1962
For LocalsShop Local
Fresh beef, pork, poultry, and seafood cut to order. Reserve online, pick up in Sutherlin or Roseburg.
Browse the case
NationwideShip Jerky
Our house-smoked jerky and snack sticks are shelf-stable and ship to your door anywhere in the country.
Send a box
Producers & HuntersCustom Processing
Beef, pork, and wild game broken down to your spec with our digital cut sheet. USDA-inspected facility.
Plan your cutThis Week at the Counter
Priced by the pound. You pay the exact weight at pickup.
Wagyu Ribeye
Intensely marbled Wagyu, hand-cut to order at the case.
Regular Bacon
House-cured and smoked, sliced thick for a meaty chew.
House Beef Jerky
Whole-muscle beef jerky, slow-dried in our smokehouse. Ships anywhere.
Beef Ribeye Steaks
Cut to order at the case from whole primals.
How Ordering Works
No surprises. Reserve online, and we handle the rest at the counter.
- 1
Pick your cuts
Choose what you want online and pick a store and pickup time. No payment up front.
- 2
We cut and weigh
Our butchers cut your order fresh and weigh every piece so the price is exact.
- 3
Pay at pickup
Swing by Sutherlin or Roseburg, check your order, and pay for the actual weight.
Anchored in Douglas County. Built on the block.
Robert Shepherd opened a single case in Sutherlin in 1962 with a simple promise: know your rancher, respect the animal, and cut it right. That promise still runs the shop today under Jacob Shepherd. Every steak is broken down by hand, every belly cured in our own smokehouse, and every order inspected to federal standard so it can travel from our case to your table — or onto a retailer's shelf.
- 1962
- Family-run since
- 3
- Generations of butchers
- 2
- Douglas County shops
Guides, Recipes & Butcher's Tips
Honest advice from our counter to your kitchen — how to cook it, how to grill it, and what to bring home for the weekend.
EventsSutherlin Throwdown: Bags, BBQ & Brews
Our hometown's biggest summer party returns July 18–19 — a sanctioned BBQ competition, a beer & wine fest, and a serious cornhole tournament. Crystal Creek proudly supplies some of the top contestants every year, so come taste what our meat can do.
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SpecialsThe 250 oz Butcher's Select Huddle: Our Pack for America's 250th
America turns 250, so we built a 250-ounce tailgate pack to match. Steaks, burgers, brats, dogs, and jerky — one box, built to feed the whole huddle. Here is what is inside and how to cook it.
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RecipesWild Sockeye Is Back: Five Ways to Cook It This Summer
Our deep-red, line-caught sockeye has landed for the season. It is lean, rich, and forgiving on the grill if you treat it right. Here are five simple ways to put it on the table.
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