OUR STORY

Homer Krehbiel started a small country store in January 1978 on the family farm. The store started with just a few customers offering only raw milk, frozen ground beef, cheese, and raw honey. The store offered locally sourced, quality items at a reasonable price and soon the list of customers started growing!

 

As interest in all natural processing took off, the business expanded to include a complete natural food line, fresh meat market, and smokehouse. Krehbiels Specialty Meats began to develop recipes and products that were natural, produced the old fashioned way, with exceptional flavor, taste, and quality.  

 

Significant renovations and expansions took place in 1983, 2000, & 2004, with a large USDA slaughtering and processing facility, allowing for more growth and efficiency.  

 

In 1989, Homer’s wife Sarah came on board to help Homer run the business as it continued to grow. The two worked together until their retirement in 2012.

 

Homer’s son, Jeff, who had been working for his dad for 34 years, then took over the daily operations, along with his wife Angie, who has been with Krehbiels since 2004.

 

In 2014, Jeff’s son Zach, became the 3rd generation to join the team, and was quickly promoted to Production Manager, overseeing all daily production.

 

In 2019 there was another expansion to the retail outlet.  The store grew from 400 square foot to 2000 square foot, opening up many avenues for expanding and creating new products.

 

There is currently an expansion project in its early construction phase. It will add an additional 3000 square foot to the processing plant along with a significant amount of added equipment, to allow the customer base to grow.

 

Krehbiels Specialty Meats provides custom processing, co-packing, private labeling, and a full service retail outlet, all in a modern USDA inspected facility.