Cooking up BBQ Business

July 3, 2013 Updated Jul 3, 2013 at 12:44 PM EDT

By WKBW Admin

July 3, 2013 Updated Jul 3, 2013 at 12:44 PM EDT

There will be plenty of cookouts and backyard BBQs this week as Americans celebrate their independence.

One Western New York company, Hoelscher's Meats, is ready to get grilling. They've been beefing up business since the 1930s. At one point the family run operation had six retail stores and a wholesale operation. Today, there are two Hoelscher's Meats locations, in Kenmore and Hamburg, which are run by brothers. The 4th of July and Christmas are the busiest times for the meat stores.

The business, now in its fourth generation, is always changing up the meat case so customers don't get bored. While roasts go on the back burner over the summer, customers reach for sausage and burgers. Don Hoelscher, Jr. says his favorite is growing in popularity these days.

"I personally like ribeye steak with a bone or porterhouse steak," he said. "Those are my favorite. Most women don't want ribeye because they see the fat, but the fat is a lot of flavor. I always tell them eat around it."

But more and more people are reaching for bone-in ribeyes. Hoelscher says they come in saying "I'll take a cowboy steak!" A request like that can stump many butchers. Luckily, the workers at Hoelscher's Meats are "foodies" themselves so they understand such a request. "In the past couple of years, bone-in rib eye have been called cowboy steaks on The Food Network," Hoelscher said.

The Hoelschers say they often watch food and cooking programs on television to come up with new ideas for the meat case.

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