Stores & Markets in Ferguson

Most butcher shops cut your meat for you, but few give you the skills to cut it yourself. For the experts at John’s Butcher Shoppee, sharing their skills is just a part of serving their community, something they’ve been doing for more than 38 years. The expert butchers set up shop at local Cabela’s locations, where they lead sessions on how to process deer into steaks, sausages, and ground meat. Back at their two locations, customers load up on homemade sausage, tender pork chops, and exotic meats such as elk, bison, and ostrich. The owners of the family business are often behind the counter, and take the time to cut or karate-chop a steak or pork chop to a customer’s desired size for no extra charge. Regular customers also take note of the butcher’s weekly meat raffle, dubbed Meat-O, wherein one lucky customer wins $25 in free meat to be served or bathed in however they see fit.

At Max Muscle Sports Nutrition, rows of shelves and neatly stacked displays flaunt energy bars, diet and energy supplements, and massive jars of protein powder. The vast arsenal of dietary boosters work hand in hand with exercise routines, supplying the body with natural amino acids or tasty, protein-packed blends that help muscles grow strong and healthy enough to lead fulfilling lives full of flexing. Diet capsules help athletes slim down and prevent unnecessary weight gain, and a wide range of herbal and wellness supplements promotes healthy lifestyles by providing essential fatty acids, detoxifying bodies, and strengthening joints.

Surprisingly, many online sources consider grocery stores one of the best places to meet people. Even more surprisingly, online sources also consider grocery stores one of the best places to exchange money for food. Today's Groupon will give you plenty of opportunities to be surprised: for $15, you’ll get $35 worth of groceries at Straub’s Fine Grocers. This deal is good at all four St. Louis–area locations: Webster Groves, Clayton, Central West End, and Town & Country. While there is an online store, this deal is valid for in-store purchases only.

The sausage recipe didn’t start with Helmut and Henry Wanninger, but they were the ones to bring it across the Atlantic in 1965. Sons of a sausage meister, Helmut and Henry left their home in Bavaria and set up shop in St. Louis, where they began spicing, grinding, and casing sausages to the delight of the city’s southern neighborhoods, home to many German immigrants. The popularity of their encased meats continues today, though cousins Bob and Gerhard are now the master meatsmiths. These Wanninger descendants prepare more than 30 different Bavarian-style sausages, including multiple types of bratwurst, specialty sausages such as bockwurst and smoked liverwurst, and Landjager beef sticks. These specialties grace venues all over St. Louis, from Grant’s Farm to Gus’ Pretzels to the Egypt-themed alternate reality that exists on the other side of the Arch.

Bob and Gerhard also apply their expertise to other styles of encased meats, such as andouille and chorizo, and they happily process deer for hunters. In addition to manning the meat counter, the duo stocks the shelves with German goods such as Lowensenf mustards and breads from local bakeries.

What began as Yemina Mata's passion for healthier living through a natural-food- and supplement-based diet resulted in La Buena Salud, a grocery store stocking only natural and organic products. Opened in 1997 in the Soulard farmers' market, La Buena Salud today lures visitors to its current storefront—tucked away just off Washington Avenue—with an impressive array of locally grown meats, eggs, and produce, vitamins, and supplements. Yemina gregariously shares health food and natural-healing wisdom as patrons meander aisles of organic teas from Tulsi and Traditional Medicinals, specialty items, such as piloncillo cane sugar, and natural-health and diet books, all of which earned the store praise from Feast magazine and a polite thank-you note from Mother Nature.

John Viviano Sr. knew an opportunity when he saw one. His humble factory income could barely support one person, let alone his growing family, so the young Italian immigrant was inspired to open his own business. What began as a bleach-selling outfit headquartered in his bathtub quickly expanded to include a small storefront populated with gourmet Italian foods. By 1949 John needed even more elbowroom, so he moved his enterprise to its current location on the Hill and began wearing shirts with giant sleeves.

Retro album covers and movie posters overlook shelf after shelf of specialty sauces, olive oils, and pastas. The aroma of fresh cheeses, deli meats, and prepared foods flits through the air, further adding to the store’s old-world feel. In addition to providing stellar ingredients to local customers and buyers throughout the country, the family also shares and sells some of their own favorite recipes, including Mama’s tomato sauces, italian meatballs, and fool-proof risotto.