Straka Meats began as Plain Produce and Locker Plant on March 1, 1948. It was owned by Pete Goodman, Eileen Goodman-Straka’s Uncle. James and Eileen Straka came to Plain from northern Wisconsin in 1951 to work. One year later, in 1952, they purchased the plant.
In the early 1960s, James changed the plant over to beef and pork processing. At the same time, he added a large variety of hickory smoked sausages to his retail store. In 1976, James added a large slaughter floor, a sausage room, processing room, and two large coolers for dry-aging beef. This was done to keep up with customer demand.
Family owned & operated
James had two sons, John and Jim, that continued the family business after his death in 1980. After a few years, the name was changed to Straka Meats, Inc. Growing year after year, they remodeled their entire retail store and updated equipment in 1999. They have built up their customer base with hard work and dedication to making a great product. All of the sausage products in the retail store are recipes that John and Jim have created and made their own.
Straka Meats has won numerous awards using the original recipes created by Jim and John, as they always made sure their customers received the best quality product and a great experience whenever in the store. Whether bringing in a beef or hog for slaughter or just stopping by to see the store, they made sure you felt welcome.
The tradition remains as Jim and John have now retired. Straka Meats is a third-generation business owned by John’s son, Andy. Offering award-winning, great quality products, and a smile at the door, Andy and all the employees at Straka Meats look forward to serving our wonderful customer base.
ASK OUR BUTCHERS!
Do you have any questions on how we process and package beef, pork, lamb, and wild game? Our butchers are experts and can answer any questions you may have about the process.