On our farm, Split Creek Farm in south central Kentucky, our cattle are raised on pasture without the use of growth hormones, or subtherapeutic antibiotics. We finish them on grass, forages and legumes harvested from our farm, and a mix of grains to ensure excellent taste every time. We don't stop there. We take that a few steps further. Actually, we take it straight to you. Our own cattle take a short stroll across the pasture to reach the processing facility. We’re also generation butchers, fifth and counting to be exact. Our Head Butcherman Extraordinaire comes from a long line of butchers.

Generations Old Tradition

We have five generations of butchery experience under our belt. John’s father, Bernie Rediess, grew up in his father’s butcher shop just outside of Brush, Colorado. John’s story begins in South Haven, Michigan where young Bernie began working at a traditional butcher shop in the 1950’s. By the 1970’s, Bernie purchased that shop and this would be the very place John’s journey would begin. As a tradition, at the ripe old age of six, a young Rediess would receive their own first set of knives. Little John was no exception and has been crafting meat ever since. Growing up working side by side his father, John learned the trade and the torch was passed to the next generation. He has come a long way from that little six year old boy who once stood on a lard bucket just to reach the cutting tables.

In the 1980’s, John began his own custom processing business in south central Kentucky. In 2006, we upgraded our facilities to a USDA inspected slaughter/processing facility with a retail storefront on our farm. John’s Custom Meats, full-service butcher shop from the farm gate to your dinner plate was born. Equipment has been updated and regulations have changed but many of the same family practices can still be found here today.

Carrying on in the mom and pop tradition, we can be found in the processing room daily. Some of our children also help out. The oldest son helps manage the slaughter aspects while the youngest boy takes on meat grinding duties and aptly (and lovingly) named “The Hamburgerlar”. Our daughter has all the makings of the administrator. She keeps the whole crew in-check and on task. She also enjoys meeting and greeting the customers, when she’s not in school. We hope to pass the torch to our next generation.

Our Niche
We process cattle, pigs, goat and sheep for area farmers. Our plant is considered small on the national meat processor scale and that’s just fine by us. This gives us an advantage that we can pass along to our customers. All meats are slaughtered and processed by skilled generational craftsman one at a time. Each carcass receives personal attention to detail, ensuring that only the best makes it to your plate. Yet we’re large and modern enough to properly control safety. Meat safety and quality is the forefront of what we do.

Our Specialty

In addition to our other meat offerings, with great pride we still specialize in offering locally grown and processed meat direct to you just as our family ancestors did before us. Livestock are purchased from area farmers, slaughtered and skillfully processed from start to finish all under one roof. We make our own sausages, bratwurst, and bologna. Uncommon specialty cuts can also be found here. Frenched Racks of Pork, Beef Standing Rib Roast, Dry Aged USDA Prime grade, and grass finished or pastured beef are some of the popular special occasion meats you may find here. Whether you have an event where you need to make an impression or you just want to treat yourself and your loved ones to something special, we can help you find the perfect center of the plate meat. A customer favorite here is our Sugar Cured Hickory Smoked Slab Bacon. Only made from local pork bellies, our bacon is the perfect blend of slightly sweet and salty, with a hint of smoke for a robust & savory experience.

Whether you are looking to stock up your freezer or just pickup a steak for the grill, we have a cut of meat for you. Pastured poultry and seasonal lamb are also available at certain times of the year. Unlike the supermarket, locally grown meats can be limited at times. Things are also little slower out here. You won’t find perfectly packaged cellophane wrapped cuts of meat in a flawlessly lit meat case at the ready for you to take home. What you will find is knowledgeable folks ready to help and hand cut just for you. For some, this takes some getting used to. We can help you understand the availability issues and provide tips on how to adapt to this different method of shopping for meats.