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Old World Meats
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We only use the finest USDA inspected chickens. There is no other fowl that comes into our facility unless it has also been USDA inspected. We feature chicken brats, bacon wrapped chicken-rollups, and turkey jerky.


Common Cuts

  • Bacon Wrapped Stuffed Chicken Breast
  • Boneless-Skinless Chicken Breast
  • Chicken Wings
  • Whole Amish Chickens
  • Chicken & Veggie Kabobs
  • Italian Marinaded Chicken Kabobs
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More About Our Poultry

We use Amish free-range chickens. Our chickens are processed without chlorine unlike the yellow chicken chickens on the market. The color of the chicken skin can tell you how the chicken has been processed before it is the hands of the consumer. Typically, the yellow chicken breasts have been processed with chlorine and hot water, whereas the white is strictly processed with hotter water. Both methods produce safe, bacteria-free chicken. Here at Old World Meats, we prefer the non-chlorinated chicken.

Featured Recipes

Bruschetta Chicken Pasta

Bruschetta Chicken Pasta
Serves 8

This Bruschetta Chicken Pasta recipe can be served hot as a dinner entree, or cold as a pasta salad side dish.




  • 1 pound thin spaghetti pasta
  • 1 pound boneless, skinless, chicken breasts (1 large breast)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste
  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
  • 2 tablespoons balsamic vinegar (adjust to your tastes)
  • 8 Roma tomatoes, diced
  • 1/2 cup grated parmesan cheese, plus more to serve
  • 2 tablespoons finely chopped fresh basil or parsley
  • salt and pepper, to taste
  • balsamic glaze to serve (optional) — I use store-bought




1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.

2. While the pasta is boiling, season chicken with the herbs, garlic powder, salt, and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.

3. Add the remaining olive oil to the same hot pan/skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.

4. Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavors. Add the tomato mixture onto the pasta.

5. Mix in the vinegar, Parmesan cheese, and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.

6. Top with 2 tablespoons of extra Parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.



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