Est. 1980 · Hot Springs, Arkansas
Weldon's
Meat Market
Quality Tells, Quality Sells.
What’s in the case
Est. 1980 · Hot Springs, Arkansas
Meat Market
Quality Tells, Quality Sells.
What’s in the case
Since 1980
Weldon's has been the butcher in Hot Springs for more than forty years. Jon and Dusty Hight run the counter the way it has always been run: everything cut to order, nothing sitting around, and somebody behind the glass who will tell you which piece to take home and exactly how to cook it.
What follows is what is in the case on a normal week. Some of it is seasonal, some of it comes in fresh and goes the same day. If you do not see it, ask — most of what we carry we can get.
Cut and sold by
Jon & Dusty Hight
Behind the counter since 1980
Contents
Cut to order — ask the counter for today's price.
The names on the case
Most of what we carry, we picked. These three we committed to.

Beef & pork
Black Angus beef and Duroc pork out of Arkansas City, Kansas. Our prime ribeye, the tomahawks, the tenderloin and the center-cut pork loin all come from them. If you have had a chop here that changed your mind about pork, that was Creekstone.

Bacon, ham & sausage
Morrilton, Arkansas, curing meat since 1926. The smoked bacon, the peppered bacon, the bone-in holiday hams and the summer sausage. An Arkansas name we are not going to stop carrying.

Applewood & cherrywood bacon
Wittenberg, Wisconsin, smoking over applewood since 1933 and still the same family, third generation, one smokehouse. We carry the applewood slab bacon and the cherrywood. Two different smokes, which is exactly why we keep both.
Plan ahead
The busiest weeks of the year fill up. These are the ones worth calling about early.
Call ahead and we will tell you exactly how much notice each of these needs.
At the Counter
No. 01
Hand-cut in house, every day, to whatever thickness you name.
Hand-cut and well-marbled. The weekend grilling hero.
The bone-in showpiece. Buy it once and you will keep buying it.
Whole packer or trimmed for you. Built for the smoker.
The tender one. Cut to order, never pre-portioned.
Bold and beefy, cut to your thickness.
Two inches, three inches, however you want it. We cut it while you wait.
Ground in house every morning. Nothing carried over.
Meaty and cut short, for stock and for soup.
Cut for roasting. Ask for them split lengthways if you want them for the table.
No. 02
A rotating selection. Ask what came in.
Frenched and ready for the grill.
No. 03
Creekstone Farms Duroc, and the old-world names worth carrying.
Creekstone Farms Duroc. The pork that converts people who thought they did not like pork.
Thick-cut, sliced to the thickness you ask for.
Lean and quick-cooking. The weeknight win.
The Arkansas classic and a holiday-table staple.
No. 04
Ground and cased here, plus the old-world names worth carrying.
Old-world Milwaukee sausage. A Weldon's specialty for decades.
No. 05
Arkansas-raised and fresh.
Fresh or smoked. Order ahead for Thanksgiving.
Raised in Arkansas, delivered fresh.
No. 06
Brought in fresh. What is here today is what is here.
The surf for your turf.
Fresh, and never previously frozen when we can help it.
Ask what just came in — the answer changes through the week.
No. 07
Sliced to order, as thick or as thin as you like it.
No. 08
Cut from the wheel and the loaf, never pre-wrapped.
No. 09
Scratch-made and oven-ready. Dinner handled.
Small or large pan
Small or large pan
Small or large pan
Small or large pan
Small or large pan
The side everybody asks for by name.
Small or large pan
Small or large tray
No. 10
Made in our kitchen, sold by the tub.
No. 11
Whole pies from our kitchen, and cheesecake by the slice.
Whole pie or Mini
Whole pie or Mini
Whole pie or Mini
Whole pie or Mini
Whole pie or Mini
Save room.
No. 12
Produce, dairy, the shelves and the cooler by the door.
For the cook who wants the edge.
Local and specialty pantry goods.
Est. 1980 · Hot Springs, Arkansas