Our Legacy, Your Tradition:

A Letter from Mitch

Hey there,

Welcome to 1890 Meats! Let me share a bit of our story with you – it's like talking to an old friend about the good times.

Our journey began way back in 1890 when my great-great-great-grandfather Adam Roth and his sons, William "Butch" and Louis, started Nerstrand Meats in Nerstrand, MN. They saw a need in the local community for quality meat, especially with the new hotel and railroad nearby, so they got to work. Adam butchered the first cow, and before long, word spread, and our little business started to grow. Our original ring bologna and wiener recipes crafted in the early 1900's? We still use them today, and they’re some of our best sellers!

The business stayed in the family, passing down to Butch's daughter Erma and her husband Ole Heggedahl. They ran it until their sons, Clyde and Neil, took over in 1954. Clyde, with the help of his wife (my grandma) Mary, spent over 60 years turning Nerstrand Meats into a local favorite. Clyde was a character – always grinning and saying, "I just work half days you know, 12 hours." He loved this place and put his whole heart into it.

As kids, my siblings and I worked alongside our grandparents, learning the ropes. Grandpa Clyde’s passion was infectious. He passed away in 2016, but his legacy is still very much alive. My grandma Mary, an absolute powerhouse, kept things running smoothly even after losing Clyde and her son, my uncle, Jeff. She opened an ice cream shop right next door to our Nerstrand location when she was 75! Her strength and dedication were incredible, managing the business until I stepped in to help out in 2019. We lost her in 2023, but she left an indelible mark on all of us.

Today, I’m at the helm of 1890 Meats, with my siblings Josie and Brady by my side, along with my wife Kristine and our parents pitching in too. We’ve expanded beyond our original Nerstrand location, partnering with local grocery chains and opening a new spot in Lakeville. It’s exciting to see our products reaching more people, but we’ve stayed true to our roots.

What makes us special is our commitment to quality and tradition. We use the best cuts of beef and pork, natural casings, and we still smoke our meats the old-fashioned way – in brick smokehouses powered by wood. It’s more work and costs more, but trust me, the taste is worth it.

So, from our family to yours, thank you for being a part of our story. We’re looking forward to many more years of bringing you that same great taste that started over 130 years ago.

Take care,

Mitch