With 5 generations of butchers, meat is front and center at Sprankle’s Neighborhood Markets
Put more sizzle in your summer grilling season with meats from Sprankle’s Neighborhood Markets.
With three locations in Leechburg, Kittanning and Saxonburg, the father/sons trio of Randy, Ryan and Doug Sprankle constantly collaborate to bring customers the freshest cuts of Certified Angus beef, pork, chicken and more.
Five generations of Sprankle butchers are behind their successful mission to become a meat-mecca destination — offering quality meats for less.
“If it wasn’t for our meat, I’m not sure if we’d still be here. We decided a long time ago to hang our hat on meat,” Randy Sprankle said. “We’re five generations of meat guys. I’m real proud of our meat case.”
Opened in the late 1990s, Sprankle’s has since invested in developing a social-media heavy marketing campaign highlighting their high-quality butcher departments.
The ground meat is the top-seller, but patriarch Randy Sprankle said customers always ask them about their personal fave cuts of meat.
“We have people making jerky and they ask, ‘What to use?’ That would be top-round thin-sliced certified Angus. The guys love it,” he said.
Meats sold include boneless country style ribs, whole bone-in pork butts, smoked sausage, Boski Keilbasa, baby back ribs, jumbo chicken wings, beef filet mignon and whole boneless pork loin.
Looking to grill the perfect burger?
“We carry a 93 percent, extra lean certified Angus ground burger. It’s the best you can get,” Randy Sprankle said.
The smell of fresh-baked bread is a staple at Sprankle’s.
More than 400 packages of hamburger buns, sausage rolls and hot dog buns are baked fresh daily at all three store locations.
“The bun matters,” said Ryan Sprankle. “Our customers buy these up. Perfect for when you’re grilling.”
Customers clamor for the smokehouse BBQ, exclusive to Sprankle’s and recommended for pork and chicken. “We’ve been selling this for 25 years,” Randy Sprankle said.
Specialty spices and rubs are a must-have for grilling meats, says co-owner Doug Sprankle.
HuntChef spices are made in Western Pennsylvania. Canadian Carnivore is one of about a dozen seasonings sold exclusively at Sprankle’s.
“It gives you a unique flavor profile that people aren’t really used to,” Doug Sprankle said. “Most people use it as a rub. Prior to cooking you created a crust with the spices on the top and as it cooks. I like to add my spices towards the end.”
A digital meat thermometer ensures your meats are cooked to the perfect temp. Sprankle’s keeps them in stock.
“It allows you to get the different levels of medium, medium rare,” Doug Sprankle said.
Another meat grilling tip?
“A lot of people take their steak off of the grill and cut it right away. Don’t. Let it rest — three to four minutes. Especially with high-end steaks,” Doug Sprankle said.
All three men agreed a Delmonico, or ribeye, is their preferred steak of choice for grilling.
“Filet mignon, N.Y. Strip and Delmonico — those are all amazing,” Ryan Sprankle said.
Seven years ago, Sprankle’s made the business decision to feature Certified Angus beef.
“We sell that at about $1-2 pound less than anybody else. We went out and negotiated pricing based on three stores’ buying power,” Randy Sprankle said.
Sprankle’s began offering a Truck Load Meat Sale four years ago.
A dual-temp tractor trailer full of meat parks in one of the store’s parking lots. Paused during the pandemic, those events are returning this season. The next truckload meat sale kicks off at all three Sprankle’s locations on June 28 and runs through July 4.
“We buy more than 1,000 cases of meat from the wholesaler and they give us a huge discount,” Doug Sprankle said, “which allows us to pass along the savings to the customer.”
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