Custom cattle

That’s when Burchell came to Ruppersberger about processing his cattle. “I was interested but I hadn’t really processed custom cattle in the past,” Ruppersberger states. “I told Ed that I would give it a shot if I could buy back the kosher forequarters from him so I could continue to service my kosher trade. It also was appealing to me because Roseda was responsible for marketing and selling the rest of the meat. The nice part for Ed was that I was buying the part of the carcass that was difficult for him to sell and he could increase his cattle production. I killed my first group of Roseda steers which was significantly higher than the 25 to 30 percent from the Glatt kosher percentage I was getting from the auction. Quality-wise, they were like soldiers – incredibly consistent weights and of high quality. This was unlike the mix of size and quality I was getting from the auctions. It was a good day.”

Roseda and Ruppersberger’s operations continued to grow together. They started breaking carcasses and selling sub-primals. The demand for local beef continued to increase. Ruppersberger had the infrastructure that Roseda needed to expand the program with the plant and delivery trucks that serviced the Baltimore/Washington, DC, area. Problems eventually arose when Roseda’s dry aging program and processing needs overwhelmed the small plant’s ability to produce.

That’s when Burchell and Ruppersberger started looking at expansion options. Landlocked at the slaughter plant’s location, they looked at building a new facility which was quickly discovered not to make economic sense. Finally, in late 2010, an existing 18,000-sq.-ft. USDA inspected meat processing facility came up for sale only a few miles away from the existing plant. Burchell and Ruppersberger decided to merge companies, buy the facility and become Old Line Custom Meat Company. The new company would kill and dry age at the existing facility, then truck the carcasses by rail trailer to the new facility for processing.

Roseda Farm has continued to expand its operation. They use a network of 40 to 50 local cooperator herds that use Roseda Angus bulls for breeding their Angus cows. Once the calves are weaned off the cows, Roseda has the right of first option to buy the calves, paying the farmer a premium for his calf. They then go into custom feedlots with whom Roseda contracts, the only time the cattle are moved before going to slaughter. This program allows Old Line to have a 52-week supply of high quality, local beef to sell to their customers.

Signature selections

Roseda Beef is Old Line’s flagship product. Burchell says that “over the last 20 years, Roseda Farm has become known for its Angus sired, local, natural dry-aged beef.” The hamburger produced, both in bulk and patties, is their most differentiating product. Made from dry-aged beef, it is sold fresh and frozen in retail outlets, local schools and restaurants.

To help strengthen sales and to help build brand awareness for Old Line and Roseda, the company added a third partner to the business in 2016. Ed Burchell Jr. started working at Old Line after a 14-year career with the Baltimore Ravens where he was responsible for corporate sales and marketing. Burchell Jr. has been able to add new partnerships outside the company’s traditional channels. This includes recently joining with Flying Dog, a local brewery, and HMS/Host to open a restaurant at Baltimore-Washington International Airport. A Roseda Farm Grill was also opened this year at the Baltimore Orioles’ Camden Yard baseball stadium serving up Roseda Farm hamburgers.

The company is Baltimore’s largest surviving meat packing company. With delivery using their own trucks and distributors, they reach from Richmond, Virginia, to New York City.

Ruppersberger describes the company as still somewhat old-fashioned. “Basically, we’ve gone back to how beef used to be produced. We feel there is a large market for local, premium meat. I’m proud of what Ed and I have been able to build. We are truly farm-to-table.”