When members of the Kentucky Association of Meat Processors gather for the Fall Event at Trackside Butcher Shoppe this August, they'll visit a business built on friendship, agriculture, and a commitment to serving local producers.

For owners Chris Wright, Jason Wright, and John Edwards, the journey began long before Trackside opened its doors. The three grew up together in Trimble County, spending their childhoods on their grandfathers' farms and learning firsthand the values of hard work, stewardship, and community. After graduating high school, they built careers at AT&T while continuing to farm part-time and holding onto the dream of someday working full-time in agriculture.

That opportunity came into focus in 2013 when a feasibility study conducted by the Kentucky Center for Agricultural and Rural Development (KCARD) identified a significant need for additional meat processing capacity in the region. Seeing both a challenge and an opportunity, the three partners set out to create a solution. With support from numerous community partners, including assistance through the Kentucky Agricultural Development Fund (KADF), Trackside Butcher Shoppe became a reality two years later.

Since opening, the company has grown steadily by focusing on quality processing, customer service, and strong relationships with local livestock producers. Rather than chasing rapid expansion, Trackside has grown alongside customer demand.

"We've always tried to bend over backwards to meet customer needs," said Edwards. "We've grown organically. We've grown along with the demand."

Part of that growth has come from continually evaluating efficiency within the plant. Rather than focusing solely on the number of animals processed each day, Trackside has looked at pounds processed per day as a key measure of productivity. The approach recognizes that every animal is different and allows the company to maximize labor, equipment, and facility resources while making informed decisions about future investments.

That philosophy of maximizing existing capacity before expanding has guided the business from the beginning and recently led to one of its biggest milestones yet: the opening of a new retail location.

The idea of retail had been part of the vision for years, but their original Campbellsburg location was simply too rural to support the concept. As the business evolved, however, the owners recognized an opportunity to help offset the seasonal fluctuations common in processing while reaching a broader customer base.

"We had always wanted to do retail," Edwards explained. "The new location is much more centrally located, and it helps balance some of the seasonal ups and downs of processing."

While retail had long been part of the partners' vision, their Campbellsburg location simply didn't have the population base to support it. With processing volumes impacted by today's high cattle prices, the new retail store provides another avenue for growth while putting Trackside's products in front of customers from several surrounding metropolitan areas.

Consumer interest has certainly helped drive that decision. According to Edwards, demand for locally sourced meat has increased every year since Trackside opened.

As consumers become more aware of highly processed foods and increasingly interested in knowing where their food comes from, independent processors are finding themselves in a strong position. Edwards believes one of the industry's greatest opportunities is meeting that demand for transparency.

"People want to have confidence in what they're eating," he said.

At the same time, the industry faces challenges. Edwards points to historically high cattle prices and inconsistencies in cattle quality as significant concerns. He believes producer education and consumer expectations must work hand in hand if local meat businesses are going to continue growing.

"There needs to be consistency in our industry," he said. "If consumers don't understand the product they're getting and their expectations aren't met, they may not buy local again."

Edwards noted that cattle quality can vary significantly from producer to producer. An 800-pound animal and an 1,800-pound animal will yield very different products, and helping customers understand those differences is critical to maintaining confidence in local meat.

Despite those challenges, Trackside has continued to build a reputation for quality by staying closely connected to both customers and producers.

"We're here every day," Edwards said of the ownership team. "Farmers see us. It gives them confidence."

That hands-on approach extends to their employees as well, which Edwards considers one of the company's greatest accomplishments. Many team members have been with Trackside for more than five years, and one employee has been there since the beginning.

"The team we have built here is what I'm most proud of," he said. "Turnover is a nightmare. When turnover is high, quality and relationships suffer."

That stability is especially important in a business where no two animals are exactly alike.

"Small meat processing is not an assembly line," Edwards noted. "Every animal and every cut is different."

Looking ahead, Edwards expects the current cattle cycle to eventually shift and processing demand to strengthen once again. While he acknowledges the industry is navigating challenges today, he remains optimistic about the future.

"I only see growth in the future," he said.

For processors considering expansion, Edwards offers straightforward advice: maximize what you already have before rushing into the next project.

"Don't get in a hurry to build on," he said. "There is some truth to 'build it and they will come,' but don't jump into it too soon."

That measured approach has served Trackside well from the beginning. Even as the business has continued to grow, the owners have remained focused on careful decision-making, maintaining quality, and listening to customer feedback. Edwards admits he is naturally cautious when it comes to major investments, joking that his partners would call him the pessimist of the group.

"I'm always nervous about making an investment," he said. "Once I can't find a reason not to, then we do it."

Those are just some of the lessons visitors will have the opportunity to see firsthand during KAMP's upcoming plant tour. From its processing operations and efficiency-focused mindset to its new retail venture, Trackside Butcher Shoppe offers an example of how a locally owned business can adapt to changing consumer demands while staying grounded in the agricultural values that inspired it from the start.

Why Attend the Trackside Tour?

Join us on August 15, 2026, for a tour and demonstrations as part of the KAMP Fall Event.

• See how Trackside has expanded from custom processing into retail.
• Learn how the business measures efficiency through pounds processed rather than simply heads harvested.
• Discover how Trackside has grown organically while maintaining quality and customer service.
• Hear firsthand how consumer demand for local meat is shaping the industry.
• Network with fellow processors and industry leaders.
• Take home practical ideas for your own operation.