About Us

History of Wilson Beef Farms

Jack and Ann Wilson wanted to direct market the beef they raised on their farms. So, in 1976 they turned their garage into a small cutting room, took their beef to a local slaughterhouse, trucked it back, and started cutting order for sides. In 1980, when their son Chris graduated from college, the family built their own slaughterhouse to control that phase of the business (following federal guidelines for humane slaughter). A large processing plant was added in 1987 to streamline the operation. Shortly after, Chris and his wife, Bernadette, purchased the business from Jack and Ann. Since then the business has expanded to include a smokehouse to allow for in-house smoking of hams and bacons as well as the production of jerky, snack sticks, hot dogs, and a wide variety of their smoked items. In addition, venison is now processed into an assortment of smoked and fresh products. In 2003 a retail store with a warm, country appeal was built at the same location to sell their natural beef and pork in any quantity and display the selection of available smoked products as well. Wilson’s grows corn and soybeans to feed the 320 head of beef cattle and 500 hogs they finish yearly to supply their store. Always up for a challenge, Wilson Beef Farms’ current endeavor for 2006/2007 is marketing their snack sticks and jerky products through internet sales. They always welcome your comments.

Store Hours

Monday-Friday - 8AM - 5PM Saturday 8AM - 12Noon Sunday - CLOSED

We accept cash, checks, and food stamps. We DO NOT accept credit or debit cards for in store pick-ups.