Kurzweils' Country Meats traces back to a family farm James R. and Cecelia Kurzweil started in the 1940s. Their sons Jim, Tom, and Dennis grew up row-cropping alongside their parents, added a hog operation in 1991, and opened the meat market in 1995 out of a building known as "The Red Barn," which expanded into the space next door a few years later.
The business still runs as a full-circle operation: grain grown on the farm feeds the family's own hogs, and those hogs supply the meat market and restaurant. USDA certified beef and grain-fed pork raised on-site anchor the menu, with smoked meats as the signature offering alongside cuts like ribeye and filet mignon.
The operation remains family-run today, with different branches of the Kurzweils overseeing the farming, the hog operation, and the meat market side by side.
The business still runs as a full-circle operation: grain grown on the farm feeds the family's own hogs, and those hogs supply the meat market and restaurant. USDA certified beef and grain-fed pork raised on-site anchor the menu, with smoked meats as the signature offering alongside cuts like ribeye and filet mignon.
The operation remains family-run today, with different branches of the Kurzweils overseeing the farming, the hog operation, and the meat market side by side.