Brandon and Erin Clare, owners of JM Watkins Meats in Plum City, Wisconsin, unpack what it really means to run a family-owned, USDA-certified meat processing facility – commonly called a ‘meat locker’ – serving farmers, families, and communities across the Midwest.
From a veterinary career and construction sites to processing 30 head of beef a week in a brand-new 10,300-square-foot facility, the Clares share how grit, grant funding, and genuine community connection built something worth passing down to the next generation.
In this episode, we explore:
(02:09) From small-town roots to owning a meat locker
(05:48) Navigating grant funding to fuel major expansion
(10:10) How local processors compete against industry giants
(13:45) What USDA certification means for quality and trust
(16:33) Consumer trends shaping the future of local meat
(21:49) Lessons for family business owners on growth and operations
(26:46) Building a legacy with the next generation
Resources Mentioned:
JM Watkins Meats: https://www.jmwatkinsmeats.com/
Wisconsin Association of Meat Processors: https://wi-amp.com/