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ABOUT RUSCHE BROTHERS BUTCHERING

Rusche Brothers Butchering is a custom butchering operation based out of Greenfield, Indiana. As a family business with four generations of butchering heritage, we take pride in offering locally-grown, top-quality, packaged beef at an affordable price. We believe everyone should have access to a freezer full of meat and a connection to the hands that raised and processed it.

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OUR STORY

Like many American stories, the Rusche Brothers Butchering heritage started in a garage. 

Having been taught by his father, our Great Grandpa Limbach used what he had: his garage, hand saws, a meat grinder that ran off a tractor motor, and the help of his family and friends. They processed a few hogs and cattle each January to provide freezer meat for several families to enjoy all year. At the time, it wasn’t anything remarkable to process your own meat - that’s what self-reliant Hoosiers did! But the heritage continued as the family grew.

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Over the years, Limbach taught his children, and his children taught their children, passing down the techniques, tradition and appreciation for the craft. Each winter since 1994, friends and family have gathered at the Rusche’s farm to process beef for their families, still using some of the same equipment passed down by Grandpa Limbach. the original cast-iron grinder Grandpa Limbach bought for $2

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In recent years, we began to see a growing need in the community for what we had right in front of us: delicious, locally-grown, affordable meat, and a connection to the process. We want to share that and reconnect people to where their food comes from. So in 2022 our family opened a custom butchering shop to extend this heritage of ethical processing and quality cuts to the community. We believe everyone should have access to a freezer full of meat and a connection to the hands that raised and processed it - the Hoosier way. We look forward to serving you!

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MISSION STATEMENT

Rusche Brothers Butchering is here to provide high-quality packaged meats for the community by using sustainable, ethical, and passed-down butchering practices.

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