High Country Meat Market to open shop

By Christina Call (christina.call@mountaintimes.com)

Article Published: Mar. 27 | Modified: Mar. 27

Just in time for National Butchers Week, High Country Meat Market plans to open for business this Friday.

The High Country Meat Market will sell local, natural and organic products, according to owner Tony Bates.

Bates plans to sell local chicken, beef and pork. The market will also sell wild game, including duck, quail, buffalo and more.

Bates will also sell BAB Certified Angus Beef, which must pass 10 stringent quality specifications to earn the brand’s mark.

The High Country Meat Market will also sell seafood, cheeses, jams, jellies and produce.

Bates will run the market with one other employee. He has been a chef for 22 years and worked at a five-star resort, The Greenbrier in West Virginia, cut meat for high-end country clubs in Virginia and North Carolina, worked for a deer processing plant and worked for Grandfather Golf and Country Club for the past three years.

Bates learned his skill at The Greenbrier during an apprenticeship for four years and worked there in fine dining for six years, also working in the hotel’s butcher shop.

Since 1957, The Greenbrier has trained some of the world’s top chefs and culinary leaders through its intense culinary apprenticeship program, according to Greenbrier.

After working in fine dining for years, Bates decided to open his own meat market.

The High Country Meat Market plans to open Friday, with a grand opening celebration scheduled for Saturday, April 5.

The High Country Meat Market is located at 1542 U.S. 421, Suite A, in Boone, the former location of the Boone Meat Center. Its hours of operation are 10 a.m. to 6 p.m. Monday through Friday and 9 a.m. to 3 p.m. The store is closed on Sunday.

For more information, call (828) 386-1357.

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