How It Began
Columbus Craft Meats was born from a simple belief: great food starts with great ingredients. In 2020, our founder — a third-generation butcher — opened a small shop in Columbus, Ohio with the mission of bringing back old-world butchery standards to the modern table.
We source our beef from family-owned farms across the Midwest, where cattle are pasture-raised and finished on a carefully balanced grain diet. Our pork comes from heritage-breed hogs raised without antibiotics or growth promoters. Every animal is handled with respect from farm to facility.
In our climate-controlled aging rooms, primal cuts are dry-aged for a minimum of 21 days — some up to 60 — to develop deep, nutty, beefy flavors you simply cannot find in a supermarket. Our master butchers hand-trim, hand-cut, and hand-tie every piece.
Today, we supply top restaurants, caterers, and home cooks across Ohio with the finest meats available. But our mission remains the same: craft with pride, built on tradition.
Our Journey
Opened our first craft butcher shop in the heart of Columbus, Ohio with a focus on dry-aged beef and artisan sausages.
Opened a second facility with expanded dry-aging rooms and a dedicated smokehouse for our signature smoked meats.
Recognized as Ohio's Best Artisan Meat Producer at the Great Lakes Food Awards. Featured in Midwest Living magazine.
Meet the Team
Our Values
We never cut corners. From farm to table, every step is held to the highest standard of excellence.
We honor centuries of butchery craft. Dry-aging, hand-trimming, and traditional curing methods define our work.
We support local farmers, employ local people, and give back to the Columbus community that made us who we are.