Friends, Family, and the Future of Food
Purpose & Story
Like many great American stories, ours begins with hard work and true grit. Some time in the 1950s, a young Morgan Ray walked into the neighborhood butcher shop and inquired about learning whole meat butchery. The owner couldn’t pay him, so Morgan agreed to work for free until he could earn his keep. In short order, Morgan doubled the shop’s sales—and got himself hired.
After a few years, Morgan had saved enough to open his own butcher shop—and in 1960, Morgan Meat Company & Provisions opened for business. Morgan cut the meat, his wife Donna managed the books, and they both worked the counter.
Three generations later, our corner butcher shop now serves many Southern California communities. With a lot of hard work and a little grit, we’ve earned a reputation for consistently great foods and dependable, personal service.
Let’s change the future of food.
The business of food is changing. Society has reached a tipping point, and consumers are demanding a response.
It’s time to re-think how we produce, process, and distribute food. Not just for our industry, but for everyone who eats.
Unfortunately, too many businesses are still focused on profits when they could be focused on their product.
They deal in volume and margins and scale. They deal in compromise. And that’s not okay.
The solution is simple, but not easy. Fewer freezers. Fewer factories. More local farmers. More relationships. More communication.
We need to get back to basics.
We need a return to honesty and handshakes. We need integrity.In other words, the future of food is actually a return to common sense.
So, that’s where we started. With the basics. With the same ideals
we’ve held since 1960. With good food and good sense.
And that’s exactly what you can expect from Morgan Meat Co. today.
Try us. Join us. And let’s get started.