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Coppermill, Willow Creek form 'prime' partnership for exceptional steaks
by Gene O. Morris

When Adam Siegfried took over ownership of The Coppermill restaurant and bar in May of 2010, he embarked on a mission: to serve customers the best-tasting food possible, including mouth-watering meat selections. Six months later, compliments from customers are flowing freely, as Adam and his staff of 30 prepare and present a tasty array of entrees starring their succulent steak and prime rib offerings.

What's the secret?

"It's something we have heard about for years but people don’t pay enough attention to," Adam said. "I'm talking about the term, 'Aged to Perfection.' It really is true. The best-tasting beef comes from cuts which have been refrigerated at precise temperatures and aged for an exact amount of time."

The result — for Coppermill customers — are steaks which are exceedingly tender and possessing a distinctively appealing beef flavor.

All in the family

Adam gives a lot of the credit for Coppermill's great-tasting steak to his father, Cal Siegfried.

"Dad's been in the beef business for 25 years,” Adam said. “It was through him that I learned the importance of a minimum of 28 days of beef aging, and the value of looking for new ways to promote beef and pork products."

And, so, when Adam purchased The Coppermill, a plan was put in motion.

"We were fortunate because The Coppermill's founder, Kevin Ord, was also committed to quality, serving only Certified Angus Beef,” Adam said. “We built on that tradition by aging all our beef at Willow Creek Meats, which is owned by my Dad in partnership with Leigh Hoyt and Scott Carlin," Adam said.

Willow Creek Meats is a USDA inspected facility, allowing The Coppermill to secure and serve only Prime and the upper two-thirds of Choice meat. For meat lovers, the taste-pleasing result is a luscious selection of Ribeye, Kansas City Strip, Filets and Prime Rib, including the 14-ounce Jack's Cut named for Adam's 4-year-old nephew.

Rockabelly and Mud Pie

With inspiration from his family, Adam is leading The Coppermill into a new culinary era. In addition to the cooperative ventures with Willow Creek Meats, The Coppermill is benefitting from his family's creative and gastronomic skills. One example is the Rockabelly, a burger created by Adam, his brother, Ben, and their Dad, Cal. It's a tasteful blend of 60% beef and 40% pork, along with Monterey Jack cheese and Chipotle mayo which has become an instant hit in the bar and restaurant.

Then there's Mud Pie, specially prepared by Adam's grandmother, Ethyl. It's a dessert to die for, made delectable by a combination that includes a crumbled Oreo crust, mocha ice cream and cold fudge topping.

At The Coppermill, the Siegfrieds are coming full circle in their involvement in the beef business. In the first 20 years of Cal's work in the industry, he focused attention on commercial feeding operations, doing extensive public speaking and emcee work along the way.

Beefin’ Up Our Heroes

Continuing to innovate, Cal joined Hoyt and Carlin in forming Willow Creek Meats in 2008. That business has flourished, growing to include Willow Creek's Just Right Beef Jerky and Beef Snack Sticks, as well as a catering business. This year, Willow Creek added another dimension, "Beefin' Up Our Heroes."

Through the Beefin' Up effort, Willow Creek Meats joins with sponsors to send beef jerky to troops overseas and pays tribute to law enforcement and emergency service providers at catered prime rib dinner and musical comedy events. The first of these special programs took place November 4 at the Knights of Columbus Hall in McCook and the second, honoring Hitchcock and Hayes County heroes, was November 29 in Culbertson.

This busy schedule will continue, both for Willow Creek Meats and The Coppermill. "This is a great area and we are fortunate to have great customers and staff members," Adam said. "By working together and emphasizing quality and service, we look forward to many years of service to the people of Southwest Nebraska and Northwest Kansas."

Who To Contact...

Adam Sigfriend
Coppermill Restaurant
N Highway 83 & Coppermill Rd
McCook, NE 69001
(308) 345-2296

A former publisher of the McCook Gazette, Gene O. Morris is now a freelance writer based in McCook, Neb. He may be reached by phone at 308-340-5972 and by e-mail at geneomorris@yahoo.com

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