Harv’s Butcher Shop

10/12/2026

We render buckets of beef tallow a week. Is it grain finish tallow or Grassfed tallow? Is it even possible to know just by looking?

10/10/2026

We always finish our local ground beef at a 1/8 plate. The 1/8 plate is best for a very smooth and tender consistency. The collection plate is an important fail safe for any heavy connective tissue that has snuck by the trimming and 3/8 plate.

10/03/2026

HBS b**r brat wrapped in batter holy moly!

NEW! B**R BRAT CORNDOG!
Locally made B**r brat by Harv’s Butcher Shop, Hand battered and served with house-made sauerkraut dipping sauce. See you at Boonedogs!

09/26/2026

Jerky, steaks, and a beautiful morning

09/18/2026

Bring home the Bacon.

“Bring home the bacon” may be 900 years old. In Great Dunmow, England, a tradition going back to the 1100s awarded a side of bacon (a “flitch”) to any married couple who could swear they hadn’t quarreled for a year and a day. Chaucer mentions it. The custom still runs today.

09/09/2026

Same school. Different career paths.

Tim’s an EKU grad. So is the steer hanging behind him.

We’re proud to work with EKU Meadowbrook Farm.

This isn’t just local beef. It’s local beef with consistent tenderness and a marbled finish that comes from people who know what they’re doing. And of course they do, because we share the same motive: teach the youth, empower adults, and help people know where their food comes from.

Their beef comes to our shop and goes back out to the community over our retail counter, as bulk shares, and in the burgers at Old Time Burger

Go Colonels

08/27/2026

Breaking a lamb with a new cleaver on a Thursday morning.

08/17/2026

We’re booking fall processing slots now.

Every cut on this table was made with intention. Every one of them cut to the customer’s spec. Steak thickness, roast size, how much you want ground. You tell us before we start, and that’s what you take home. Guaranteed. 

Reserve your appointment.

www.harvsbutchershop.com
[email protected]
859-304-1479

08/13/2026

We’re spoiled twice over.

Once by the farmers who raise meat like this, and again by customers who know exactly what they’re looking at when they walk in.

08/03/2026

We aren’t just cutting meat; we are stewards of a traditional craft. As a USDA-inspected processing facility and a nose-to-tail butcher shop, our mission is to uphold the integrity of the meat industry from the farm to the table.

We believe in transparency, the highest standards of animal welfare, and the art of utilizing the whole animal. We are looking for dedicated individuals who want to master the “old school” way of butchery and grow with a team that values quality over speed.