Our Philosophy
Our Philosophy
Our Philosophy
We don't want to reinvent the wheel of meat processing. We want to simply provide our customers with the confidence of knowing their meat will be cut to the same quality it should and always has been.
Custom Orders
Our Philosophy
Our Philosophy
We are a custom exempt facility. Which means we can only sell meat by the 1/4, 1/2 or whole. Right now we are processing beef only. The beef goes straight from the producer to the customer.
We do not do retail sales.
Customer First
Our Philosophy
Customer First
We understand that every customer has unique preferences. With our simple cut sheet and personal one on one call with the butcher to review it, we look forward to providing our customers the best experience
About Bussard's Slaughterhouse
How it started
Wesley and Elizabeth Bussard opened Bussard’s Slaughterhouse in 1948. What started with chickens quickly evolved into a facility that has done about every species, but now focuses on primarily beef. At one time was not just a butcher but also ran a small grocery store that was attached to the slaughterhouse. They said you would often see Wesley carrying quarters from building to the other.
The past
Charles (Wesley & Elizabeth’s son) & his wife Fonda bought the slaughterhouse in 1971. At their prime Charles was doing roughly 15 beef and 20 hogs a week, with a small army of many family members and friends as employees. If you have ever been inside the slaughterhouse you understand how great of a accomplishment this was with the lack of space available.
and today
After Charles had passed, his son, Kenny took it over in 2010. Kenny focused on keeping the business small but yet high in quality. With many successful years under his belt he decided to retire at the end of 2022 and the next generation stepped up to the plate. Grant (Charle's grandson from Peggy) took over operations in the spring of 2023. The same building that Wesley started in may years ago, is the same building we proudly process in today.
Proud members of the AAMP & Ohio Association of Meat Process
