Garry Zick has made his meat business a Michigan mainstay.

Walke Meat Co. believes in transparency with employees, customers and colleagues.

Jessica Roosa’s organic farm grew into a successful meat operation out of necessity.

Family traditions and coveted recipes helped build Widynowski’s Sausage House.

A Butchery Shoppe showcases premium bacon at its rustic retail store.

Steve Williams learned everything he knows about the meat business from his uncle and a meat processing legend.

307 Meat Co. is putting Wyoming-raised meat on the map.

Hess Meats shifted its operational strategy when the pandemic hit.

The fourth-generation owners of Holland Brothers Meats had years of on-the-job training before taking the torch.

Hill Meat Co.’s Jim Cheney turned a summer job into a lifelong career.