Ski's Meat Market

Reviews

• TJ

  Todd Kitzrow Jr

  Sep 16, 2026
  1.0
  I stopped going to Ski's because every time I asked for extra thick cut steaks, they were of horrible quality. Last week I went in for the first time in a couple years. It was my father's birthday, and he wanted extra thick New York strip steaks (think 2"). Although there were mighty fine looking steaks in the window, I was told I could get custom cut. After cutting I was only shown the fat strip side. It looked like it was cut to 2" and I said wrap it. The disappointment when I got home is hard to put into words. The stakes looked like chuck roast but not in a good way. There was all kinds of hard, inedible fat running through all of the meat. It was over $100 in three steaks and every single bite had a piece of hard fat or gristle that we had to spit out. It was absolutely the worst steaks I've ever had in my entire life. I've gone to greasy spoon diners and gotten steak and eggs for breakfast and had a higher quality cut of steak for 1/10th the cost. I had this exact same issue a couple years ago which is why I stopped coming in. I started shopping at Festival in town, and not only did I spend half as much money, I never had a horrible cut of meat like the ones I was getting from Ski's. Completely unacceptable from a place like Ski's that claims to be as good as they are and charges the prices they do.
• SC

  Scott Collatz

  Sep 6, 2026
  3.0
  Don't mind paying premium price for quality. Bought 11 brats @8.99 pound, so $30 dollars. 3 times the price of Johnsonville brats and Johnsonville is so much better! Also bought a couple of ribeyes, hope for better results when I cook those up. Very pricey.
• MD

  mohawk ONE delta

  Aug 28, 2026
  5.0
  Point your wiener toward Stevens Point, where the brats get twisted at every joint. Twist ’em, link ’em, stack ’em straight, eighteen-plus flavors are tempting fate. Brats with bite, brats done right, mild little links to a tongue-tingling flight. Seasoned and reasoned, twisted with pride, there’s a whole brat battalion chilling inside. Got squeaky wheels and grinding gears? Cheese, please. Your cure is here. Fifty-plus flavors stacked row upon row, from mellow yellow to blue-funky mold. Cheddar gets better, the sharper the bite, curds squeak neat while the wheels sit tight. Coolers stay cooler, cheese stays chill, grab one wedge or a whole dang wheel. Then meat, meat, glorious meat, cuts for the grill and cuts for the heat. Steaks stacked stout, sausages sprout, deli delights scattered all about. Hunters and haulers of hoof, hide, and horn, when autumn gets crisp and the cornfields turn, bring in your buck from the brush and the muck, Ski’s wild-game crew knows how to cut up your luck. There are trinkets and drinks and dips by the heap, sauces and sides stacked tasty and deep. Browse it, choose it, bag up the loot, there’s plenty to ponder from antler to fruit. Reasonably priced, seasoned just right, a neat little meat retreat worth a bite. So point toward Point when your belly says GO, for brat after brat in a beautiful row. For cheddar and critters and deli-shop treats, Ski’s isn’t just meat… but good grief, they’ve got meats. Peace. Piece. Peas. Brats. Bucks. Blocks of Cheese. Mr. E & Justin Thyme
• GW

  Gregg Warren

  May 28, 2026
  3.0
  Under new ownership. Purchased "cherry-chicken brats" (yeah, I know...Chicken). At any rate, seemed like mostly white meat, very little if any fat (which brats usually need), Upon serving when we couldn't find any cherries (usually added as dried cherries during mix) we were told they use "cherry spices". Brats appeared to shrink by at least 1/2 during cooking most lost by what appeared to be moisture not fat cooking off. In fairness, we will try a traditional brat next time but this isn't a good omen. Deli prices are geared toward tourism.
• JE

  Jeffrey Eickstaedt

  May 20, 2026
  5.0
  Bought two briskets. Nice guy that took care of us and the briskets were good.

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