Loan Program Supports Family-Owned, Community-Rooted Meat Processing Business

Dec 03, 2025

By Liz Stewart

From 1945 to 2025, Fisher Packing has evolved and changed, with one constant at its core—family.

The third-generation, family-owned-and-operated business specializes in butchering and meat processing services with several locations in eastern Indiana. Co-owned by brothers Mike, Greg, Dan, and Brad Fisher, the company has been able to adapt to meet its customers' needs over the years.

“Family is at the forefront of everything we do,” said Greg, Fisher Packing president. “Not just our family, the families we serve and the families that work here. That’s our core unit—family.”

What began as a single butcher shop offering fresh cuts and custom processing has grown into multiple locations featuring retail stores, processing facilities, and value-added production. Its Fisher Meats line of award-winning snack sticks, sausage, and bacon is sold in more than 10 states and 100 locations. The company co-packs private-label and value-added products for both small producers and national brands. And true to its beginnings, Fisher Packing continues to serve local producers with trusted slaughter and custom processing services.

Click here to see more...

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.