Triple C Meats

Thank-you to all our customers for a successful year again!! October -Shotgun season—regular business hours with after hours drop cooler. Shotgun season Friday and Saturday 8 AM to 8 PM. Closed every Sunday of the year. No after hours drops after 1st shotgun season. Check website for notice when we fill up and quit taking deer. Welcome to Triple C Meats. We are glad to provide wholesome meat products to folks who enjoy eating high quality beef and pork products at affordable prices. We love to produce a variety of flavors in snack sticks and bratwurst for you to enjoy at your next picnic or charcuterie board. We know everything about the meat we process at our plants. Our goal is simple: Offer fresh, high-quality meat at the best price. We believe that you should be able to trust your butcher. “We stopped at Triple C today for the first time. I am very impressed with this family operated business. From the cleanliness to customer service and quality of meat To prices so competitive you don't even have to check anywhere else. Even offering products hard to find, such as all beef Sausages, snack sticks and bacon. Thank you Triple C for what you do for your community and others!” “Great products, and top-notch service with reasonable pricing. The staff are friendly and competent.” “Hands down the best tasting pork. Never will we go to another place to have meat processed. It’s definitely worth the wait!! Customers for life.” Leave us a review on our Facebook page >> The goal at Triple C Meats is simple: offer fresh, high-quality meat at the best price. Our process of how we achieve that goal is what sets us apart. Transparency is key, we believe that you should be able to trust your butcher and know where your meat is coming from. These guidelines are what drives us every day. Most of the products we make are produced with meat raised by local farmers. The beef we use is started on pasture land and then finished in a small grain-fed lot by family and local farmer friends. The pork we use is supplied mostly by small packers who raise their own hogs.