The Long
History
of Deerings
A Legacy of Heritage
Five generations of meat processing expertise. A century of commitment to quality. The story of Deering’s is a testament to family tradition and American craftsmanship.
Deerings Meats
Since the 1880s
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Our Humble Beginnings
The Deering brothers arrived in Empire, Michigan during the booming lumber era of the 1880s. Setting up shop in a valley outside the village, they quickly established themselves as skilled butchers, traveling from farm to farm and delivering fresh meat via wagon to the bustling lumber camps and local saloons.
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Early Innovation
Innovation was part of our DNA from the start. The Deerings owned and operated an icehouse in Empire—a technological marvel of its time that allowed them to maintain safe temperatures for beef and pork. By the early 1900s, when Empire boasted 1,000 residents, the family operated two thriving stores plus their icehouse, delivering fresh meat with a refrigerated wagon—a true luxury of the era.
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Weathering Change
When the Empire Lumber mill burned down in 1917, marking the end of the lumber boom, the family persevered through eight challenging years. In 1925, Tom and Agnes Deering made the pivotal decision to relocate their family to Traverse City, seeking better opportunities and a Catholic education for their children. They purchased a home on Union Street in November 1928, laying the foundation for the next chapter of the Deering legacy.
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Deering’s Market Opens
Construction of Deering’s Market on Union Street began in 1930, with doors opening to customers in 1931. Tom Deering operated the market until 1952, passing down his meat expertise to his three sons who worked alongside him, learning the trade and butchering techniques that would define generations to come.
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Military Service & Innovation
When Barney Deering was drafted by the US Army in 1941, he served as a meat inspector, gaining valuable knowledge about refrigeration and storage techniques. Returning home, he introduced the concept of the locker plant—a community refrigeration space where customers could store meat, eggs, and dairy products for a monthly fee. This innovative service, built in 1945, strengthened the store’s community ties and expanded their business model.
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Growth & Expansion
In 1950, Barney and Tom Deering purchased Maxbauer Brothers Meats, established in 1913, doubling its size by 1955. This expansion allowed them to perfect their smoked meat recipes—traditions we proudly continue today.
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The Birth of Deering’s Jerky
The year 1975 marked a significant milestone: Deering’s Meat Market began producing jerky, a trendy product that would eventually become our signature offering. The installation of a modern, fully electric smoker in 1981 revolutionized our ability to create consistently excellent smoked products.
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Modern Era
The torch passed to Jerry Deering in 1996 when he purchased Deering’s Meat Market from his father Paul. Under Jerry’s leadership, jerky production soared, and the deer processing business flourished. In 2004, Jerry’s son Paul joined the company, representing the fifth generation of Deering meat processors.
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Today’s Deering’s Jerky Co.
By 2010, we had reached maximum capacity at our original location. After the city turned down our expansion proposal, we developed plans for a dedicated production facility outside Traverse City. Jerry and Paul purchased land in 2013, broke ground in 2014, and proudly received our Grant of Inspection from the USDA FSIS in 2015, launching Deering’s Jerky Co. as you know it today—a perfect blend of family tradition and modern excellence.
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Carrying The Legacy Forward
Deering’s Jerky Co. continues to blend five generations of expertise with a commitment to quality. From our USDA-certified facility, we craft small-batch jerky with premium ingredients and bold flavor—honoring tradition while meeting modern expectations.
Our State-of-the-art
Facility
Built for Craft
Our purpose-built facility blends time-honored techniques with modern food safety standards—crafted for premium jerky production from the ground up.
Precision & Consistency
From custom slicers to vacuum tumblers and humidity-controlled drying rooms, every tool ensures consistent texture and bold flavor in every batch.
Safety & Freshness First
Advanced testing, oxygen-absorbing packaging, and USDA-certified processes guarantee safe, shelf-stable jerky that arrives fresh and flavorful.
