Spenst Bros. Premium Meats celebrated the grand opening of their new building expansion, a journey that began during the BSE crisis in 2003 when cattle prices plummeted. This family-run business faced challenging times but found a way to survive by developing a storefront operation to sell their meat locally.
During the grand opening program, former Winkler Mayors Neil Schmidt and Martin Harder shared their involvement in helping the family establish their local meat sales operation. Current Mayor Henry Siemens described their story as desperation, perseverance, and faith.
Founder and owner Garry Spenst opened the event with Proverbs 3:5-6, emphasizing trusting in the Lord and acknowledging their success is not about self-boasting but giving glory to God for His faithfulness.
Co-owner and Sales Manager Paul Spenst thanked the tradespeople, store owners, dignitaries, and community members who supported the Spenst family. The celebration included a free all-you-can-eat pizza, burger lunch, and tours of the new facility.
Paul Spenst said that the new 22,000-square-foot Federal meat processing plant will enable them to produce federally inspected meats and pizzas, expanding their reach to Saskatchewan and Alberta. He highlighted the positive feedback they receive from customers who appreciate the quality of their pizzas, made from scratch with a thin crust and quick preparation.
Throughout the event, Garry Spenst emphasizes humility and meekness, emphasizing that their success is not about showing off but about helping others and serving good food to people. The Spenst family’s journey is a testament to faith and resilience in adversity.
On May 11, 2005, Spenst Bros. Premium Meats celebrated the first grand opening of a 4,500-square-foot meat processing and retail store. This family-run business, born out of the BSE crisis in 2003, has now successfully transitioned into a thriving venture, providing high-quality meat products to its customers and emphasizing its commitment to delivering top-notch, naturally-produced meat.
Before the opening of their original store, Paul Spenst, co-owner and Sales Manager, reflected on the past ten months of hard work, sharing a mix of excitement and a touch of fear as they prepared to open their doors to the public. However, their confidence in the quality of their products is unwavering.

The first new facility had 4,500 square feet of space, with around 1,200 square feet dedicated to retail. The remaining space housed the meat processing areas, including a pizza oven as a bread-baking oven. Customers buy from a fresh meat counter, a deli cooler, and various bread baskets in the retail space.
Spenst Bros. Premium Meats sourced its fresh beef from its farm, pork from local pig farmers, initially ensuring it is raised without growth hormones and fed no animal by-products. This commitment to clean, naturally-produced meat extends to their pork supplier[s], who adhere to the same strict rules.
Despite competition from major grocery stores, Spenst remained confident in serving customers well. They aim to compete on price, service, and, most importantly, quality. They can stand out in the market by focusing on delivering top-quality products.
One unique feature of their business plan was the pizzeria, taking their offerings to the next level. With freshly baked bread and buns, sandwich meats, and beverages, they decide to install a pizza oven and a dough-making machine. This addition complements their deli and gives customers a more comprehensive range of options.
They decided to diversify their business after exploring various ideas, including setting up a drive-in restaurant. However, the border closure due to the BSE crisis is the final push they need to make this change. The family recognizes the need for a new direction, and their current venture reflects their commitment to adapt and thrive in the ever-changing market.
In the face of potential challenges, such as increased competition if the border reopened [which it did] to live Canadian cattle, Paul remains closely monitoring costs. The family’s approach is to sell high-end cuts and hamburger meat and utilize the entire animal efficiently. They establish processes to turn meat cuts that may sell less well into marinated steaks, providing customers with more affordable options without compromising taste and quality.
Paul managed the store, allowing his brother and father to handle the farming duties. They hire five to six additional employees to operate the store six days a week, offering extended hours to accommodate customers. With the support of their dedicated team, the Spenst family successfully brings their vision to life and offers their community high-quality meat products.
The grand opening of Spenst Bros. Premium Meats’ new facility marks a momentous occasion, showcasing the realization of a dream that began during the challenging times of the BSE crisis. The family’s commitment to providing top-notch meat, dedication to their community, and focus on quality make this venture a promising addition to the local food market. •
— By Harry Siemens