Check out our special on prime cuts! The Red Ribbon Meat Company was originally founded in Charlotte in 1903 by Samuel Osteler under the name "S. Osteler Butchers". Priding themselves on delivering premium cuts of meat to the Carolinas and beyond, the company thrived for many years and gained notoriety as the Southeast's premier supplier of beef and pork. Once the Great Depression hit the Queen City, Osteler's business went into a tailspin. Sales plummeted, and livestock became limited. This drove Osteler into a deep depression of his own, which ultimately came to an end when he jumped head first into a meat grinder. Sadly, his only son Samuel Osteler Jr. witnessed the entire event. Scared from the traumatic death and determined to bring the family business back to its days of glory, Samuel Jr. picked up his father's cleaver and got to work - taking whatever unethical means necessary. This started by getting very cheap, malnourished livestock - the "red ribbons" of the county fairs and local farms. To further reduce his costs, he turned to the city's growing population of homeless and poverty-stricken citizens by grinding them up and mixing their remains with his beef and pork. By the late 40's, Red Ribbon meats was the most profitable meat processing plant on the east coast. They had to close their doors for a brief period due to numerous health code violations, but they're back and open for business! Samuel Jr. may be long gone by now, but the business is still going strong, luring in unsuspecting visitors under the gimmick of a factory tour with free, fresh samples. Diseased livestock and rancid meat are the least of your worries. You'll see first-hand how they put the "Magic in the Meat."