Tag: Streb Meats
The Rich History of Streb Meats: Ohio’s Family-Owned Meat Legacy
The Rich History of Streb Meats
Founded in 1936 by Victor Streb, Streb Meats began as a humble meat processing operation on the family farm along Hackett Road in Dalton, Ohio. What started as a small-scale local service has since grown into one of the region’s most respected names in smoked and specialty meats.
From the beginning, Victor was committed to two things: quality and community. He built the business on delivering fresh, local products and establishing strong relationships with local grocers. In fact, Streb’s began as a “store door” distributor—meaning they delivered directly to grocery stores using their own fleet of trucks. This ensured unmatched freshness and reliability in every delivery.
Growth and Expansion
By the mid-1980s, demand for Streb products had grown beyond what the original location could handle. In 1986, the company moved to a larger facility near State Route 30. This modern meat processing plant allowed for increased production, improved efficiency, and easier distribution to a growing customer base.
Despite the expansion, Streb Meats remained a family-run business, with successive generations maintaining Victor’s high standards for product quality and customer care. The brand became especially known for

Streb Meats Ham. Courtesy of https://www.strebmeats.com/
its hickory-smoked meats and locally raised pork products, which developed a loyal following throughout Ohio and beyond.
A Legacy Preserved
In December 2021, Streb Meats experienced a major milestone when Coblentz Distributing Inc., better known as Walnut Creek Foods, acquired parts of the business. This included the Streb’s brand, the popular meat sticks, and the specialty ham line.
However, this wasn’t the end of the Streb family’s involvement. The family retained rights to certain products and continued operating at the Dalton facility, ensuring their rich legacy remained intact. Their continued presence in the local market underscores a commitment to the community and to the product excellence that customers have relied on for generations.
Today’s Streb Meats
Today, Streb Meats is a symbol of Ohio’s agricultural roots and dedication to artisan food. Whether it’s their famous smoked sausage, ham products, or the increasingly popular meat sticks, Streb Meats represents quality, tradition, and family values.
Their products are now available through various local retailers and specialty food stores, including Cheesehouse.com, and remain a staple in many Ohio homes, especially during holidays and celebrations.
Conclusion
From a farmhouse operation to a beloved Ohio institution, Streb Meats has proven that hard work, family values, and dedication to quality can build a lasting legacy. Nearly 90 years after its founding, Streb Meats continues to satisfy customers with the same passion and care that Victor Streb started with back in 1936.
*Images courtesy of strebmeats.com
**Hungry? Shop for Streb’s Ham, Bacon, Sausage, and infamous Cracklins’ on our website.
RECIPE: Cheddar and Bacon Stuffed Chicken Breasts
Cheddar and Bacon Stuffed Chicken Breasts
So it’s about the end of the day at work and you’re struggling to come up with ideas of what to make for dinner. Not only that, but you also want to try to deviate away from the norm and let your taste buds reach a new level of extreme tastiness. Here is a recipe that will truly satisfy those taste buds without breaking the wallet and with simple, easy to find ingredients at the grocery store.
Cheddar-And-Bacon-Stuffed Chicken Breasts
Ingredients
1) 6 slices bacon
2) 2 boneless, skinless chicken breasts
3) Salt and pepper
4) 2 teaspoons Dijon mustard, if desired
5) 1/4 cup grated cheddar cheese
Preparation
Preheat oven to 300 degrees.
Cook bacon on stove in oven-safe skillet until cooked but not crisp. Transfer to a paper towel-lined plate.
Flatten chicken breasts to about 1/4- to 1/8-inch thickness, and lightly season with salt and pepper.
Spread a teaspoon of Dijon mustard on each chicken breast, if desired.
Lay three pieces of bacon on each chicken breast, and top the bacon with the cheddar cheese.
Roll up each chicken breast, being careful to keep the bacon and cheddar tucked inside, and secure each with toothpicks.
Place the chicken rollups back in the pan with bacon grease and cook on the stove over medium heat, turning frequently, just to brown all sides.
Transfer the pan to the oven, and bake for 25 to 30 minutes, until chicken is cooked through. Feel free to baste the chicken with some of the bacon grease while it’s baking. (I warned you this was not diet food.)
Serve hot, preferably with some of these pretzel rolls.
The Art of Cooking Amazing Bacon, A Masterpiece!
Bacon Cooking Tips
If the packaged sliced bacon is refrigerator-cold, slowly slide the dull edge of a butter knife along the length between the strips, gently rocking to separate slices. Plan ahead and take the bacon out of the refrigerator thirty minutes before cooking. The slices should separate easily.
When frying bacon, it’s important to keep a close eye on it and turn it often. It can burn in the blink of an eye. Older bacon will cook and burn almost twice as quickly as fresh bacon.
If you prefer very crispy bacon, choose thinner slices to fry up. Pour or baste off the fat as it accumulates in the pan. Use medium to medium-low heat. Cook slowly, turning often, to render out the most fat and help reduce shrinkage.
Pricking with a fork will help alleviate any curling problems. Drain breakfast bacon on paper towels.
The fat rendered from the cooked bacon is highly-prized as cooking oil for its flavor. After cooking the bacon, cool the rendered oil to room temperature and then pour through a fine sieve into a glass container. Cover and store in the refrigerator or freezer for future use. If you do not need the rendered fat, let it cool to room temperature, pour it into a disposable metal or glass container, seal, tie it up in a plastic bag, and toss it into the trash. It’s not wise to pour it down the drain, because it will coagulate and clog up the drain.
There are fancy microwave bacon cookers on the market which work well, but they are not necessary. Place a microwave-safe paper towel in a micro dish large enough to fit a single layer of bacon slices (4 to 6 slices). Cover with another paper towel. Six slices should take about 4 to 5 minutes on high, depending on the wattage of your microwave and the thickness of the bacon. Start checking after the first two minutes, and continue cooking at one minute intervals until you can judge the cooking time for the way you like it.
Consult your microwave manual for more specific times. A rotating base in the microwave is highly recommended for even cooking, and most come with one built-in these days. Remember that foods continue to cook even after the timer goes off in a microwave, so let it rest a few minutes before you dive in to let it crisp up and avoid burns. Curly bacon never bothers me, but this method reduces curling of the bacon.
Bacon can also be easily baked in the oven, resulting in amazingly flat slices. Preheat oven to 400 degrees F. Place a rack inside a baking sheet. Lay out slices and bake for 10 to 15 minutes, depending on desired doneness level. Voila! Crispy bacon with no curls. You can also use your broiler, but I don’t recommend it. First of all, the splatters not only make a royal mess, but also cause flares. Secondly, it requires much more attention. Stick with frying, microwaving or baking.
How can you reduce splattering problems? Part of the problem arises from today’s quick salt-brining method (known as pickle-curing) used by producers. The liquid naturally soaks into the meat, and you know what happens when liquid hits hot oil — snap, crackle, pop! Be sure the bacon slices are cold from the refrigerator and start with a cold pan. Use medium to medium-low heat and take your time cooking the slices, turning often. It’s preferable to thaw frozen bacon in the refrigerator to reduce moisture, but even then some of the moisture may naturally seep out. Towel off the slices before cooking to avoid excess splattering.
If you must watch your fat intake, lean smoked ham or prosciutto can be substituted in many recipes where the rendered bacon fat is not needed. Turkey, chicken and vegetarian bacon products are also available.
Most slab bacon is sold with the rind attached. Remove the rind before using. Render the fat from the rind by frying and you have cracklings, a favorite Southern snack.
At Shisler’s Cheese House, we carry an amazing inventory of Streb’s Meats Smoked Bacon. Be stop by our store and pick some up today!
Make Easter Delicious This Year!
Standard Easter Gift Baskets Include:
Marble Cheese
Dried Fruit Chips
Yogurt Pretzels
Heggy’s Chocolates
Wild Maple Walnut Syrup
Muddy Trail Mix
$39.99
Custom baskets can include anything currently available on the website. Call us for a quote!
(330)682-2105
Our fresh smoked ham is produced locally by Streb Meats.
Veterans Day Care Package
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Angela Bellios Commercial Summer 2010
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PBS Interview with Rita Shisler
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