Mickey Mouse meets Mountain Meat

Local meat plant supplies Disney-owned ESPN Zone restaurant

The Baysingers are in the Zone.

Gary and Carolyn Baysinger, owners of Mountain Meat, recently learned that their sausages are being served at ESPN Zone, which is owned by Disney, throughout the U.S.

"They sell our products in Orlando, Chicago, Denver and L.A. at the ESPN Zone restaurant chain," Gary Baysinger said.

Mountain Meat sells their products through a distributor, who then markets them to buyers. The Baysingers learned through a phone call two weeks ago that their meats are part of ESPN Zone's menu.

Mountain Meat also supplies Invesco Field at Mile High in Denver with sausages and brats for Denver Broncos games.

The Breckenridge Brewery recently contacted Baysinger about producing a special Avalanche Beer Bratwurst to complement their brew of the same name. Baysinger said that because of the distinct taste of microbrew beers, he can mix spices to match customers' dinners to their favorite beverages.

Victor Menna with Bentley Food Marketing in Denver distributes Mountain Meat products all across the country.

"Gary is a great guy to work with, and we're getting a lot of interest in his specialized sausages, in exotic meats, for example," Menna said.

One business interested is Vitamin Cottages in Denver. It specializes in all-natural foods. With stores in Denver, New Mexico and Texas, they have contacted Baysinger about an all-natural product made from Scottish Highland beef raised near Steamboat Springs.

The Baysingers also are foc-used on satisfying the growing number of customers at the Tin Cup Grill, at Yampa Valley Golf Course, which the couple has owned for three years.

"Mountain Meat has been serving Craig for 29 years, and the addition of the Tin Cup Grill is the perfect combination," Gary Baysinger said.

This is the first year he has kept the Tin Cup open through the winter. The Baysingers are looking forward to the new deck and margarita bar about to open there.

Gary Baysinger said he likes the complementary nature of his two businesses.

"We get some very choice cuts of meat to serve out here at the golf course," he said. "It's a good place to introduce the public to our products."

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