Our story
The Yoder family's story with cattle stretches back to the early 1920s, when a young Amos Yoder worked a cattle drive from Colorado to Oklahoma and came home with a passion that would define four generations. His son Perry founded Yoder's Butchering and Processing in 1960, eventually settling at their current Shipshewana location on SR 5, where the operation has grown into a regional destination drawing customers from over 200 miles away.
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Today, Robert "Bob" Yoder and his sisters Fern and Rosanna carry on the family tradition alongside Bob's son Dustin, keeping the business firmly in family hands. Their quality standards are straightforward but uncompromising: locally raised beef, selected to strict criteria, then processed, packaged, and retailed all under one roof with full USDA inspection and Bob personally overseeing the process.
At its core, Yoder's operates on a simple belief that has worked for half a century: give people premium meat at a fair price with honest service, and they will keep coming back.