For generations the Papworth name has been synonymous with the highest quality, absolute, best ingredients, and service with integrity. We will continue to do this for the next generations....without exception.
It's in our blood- The history of Mack’s Finer Foods and the Papworth name in the Meat and Food industry for generations
Please allow me to introduce myself….My name is Greg Papworth, I am the son, grandson, great grandson, great-great grandson, and great-great-great grandson of meat industry professionals. The tradition of fathers teaching their sons meat cutting and the industry reaches back to the 1700’s in Papworth Village in the United Kingdom.
In the 1700’s the Papworth name became synonymous with quality, innovation, and outstanding customer service. They developed products that were second to none and continued to this date to provide the best quality available. Our innovation has been what separates the Papworth name and Mack’s Finer Foods from the rest of the pack. If we don’t have quality and the best products we won’t sell them…period. Our goal is, and has always been to make you feel great about our products.
My great-great grandfather brought the meat cutting business to Afton, Wyoming from Papworth Village and the United Kingdom. He taught his son Osborne Tavner Papworth, who sold cuts of beef from the cattle raised by his brothers. He then taught his son Stephan Mack Papworth the skills to branch out on his own in Ogden Utah, where he operated the Checkerboard Meat Market from the 1920s to 1947. This is where my father Mack Papworth learned the fundamentals of the meat industry.
Grandpa relocated his family to Portland, Oregon in 1947 where he opened a new business called Papworth’s Meat Market in the heart of downtown Portland. This location was known as the famous Farmers Market on 3rd and Yamhill. Grandpa developed a reputation for custom meat cutting, innovation of products and an unbelievable following. He remained at this location until his retirement in 1958.
In 1958 with my mother’s encouragement, my father went out on his own and opened Mack’s Finer Meats in Raleigh Hills Oregon, a suburb of Portland. Many of my Fathers downtown customers followed him to the new location. As Dad's business grew he expanded and added an aging cooler. This allowed him to control the aging process and to sell only the highest quality of aged beef. Dad also offered restaurant and home delivery service to accommodate customer service to all. Dad also made several products that would sell out in hours. He made a Ham Loaf that was made up with special seasoning and different cuts of meat. This would be made up once every couple of months. When word would get out he would sellout in just hours of hundreds of pounds of Ham Loaf. He made his own Hamburger Patties that would sell so fast during the summer that the Pattie machine would be running all day. He made the old fashion Chicken legs that you loved as a kid. These were hand breaded and stamped into the form of a chicken leg and put on a stick. They were so good.
From 1958 to 1977 he had the most successful custom meat market in the Portland Metropolitan area. Governors, Sport Legends, and major business leaders shopped at Mack’s. Dad had one customer that would fly his plane from Idaho every couple of months, buy his meat and then fly back to Idaho. Even years after my Dad retired the market is still fondly remembered. If you wanted quality meat and personalized customer service, Mack’s was the place to go.
This is where I followed in my dad’s footsteps and learned the meat business and understood the ins and outs of the industry. I stayed in the meat business for 10 years and decided pursue other avenues. Although I left the meat business it never left me. I decided years ago to develop new products with different flavors. Now that we have mastered “The Pappy Dog,” we are back and ready to have your taste buds explode with flavor that will leave you sitting there saying “ these are incredible!”