Custom beef and hog processing in Elmwood, Nebraska.
1985
The locker has been in this town since 1985. Local farmers still bring beef and hogs here so their customers get the cuts they asked for.
2022
Ben Wessling and Josh Schommer bought the plant in 2022. They own it, and they work here with the rest of the crew.
Owner
At EMP since 2022
Ben has spent the past 13 years learning the craft entirely on the job, mastering everything from humane slaughter practices to the delicate art of slow smoking and curing. He takes pride in providing high‑quality service to our local farming and hunting community—treating every animal with respect and ensuring every order meets Elmwood’s taste and safety standards.
Owner
At EMP since 2022
Raised in his dad’s butcher shop, Josh has spent 16 years honing every step of the craft—from precise beef fabrication to day‑to‑day business decisions. As a hands‑on owner, he jumps in wherever the team needs him, ensuring each carcass is handled with skill and every customer leaves satisfied. Josh’s guiding principle is simple: treat the animal with respect and the end product will speak for itself.
Head Cutter
At EMP since 2022
Mark worked his way up from cleaner to floor supervisor, learning every trim, spec, and safety standard on the job. Today he leads the cutting team, double-checking every order and keeping quality exactly where Elmwood customers expect it.
Systems Administrator
At EMP since 2024
Kirkland joined Elmwood Meat Plant two years ago and has learned every skill on the job—from keeping our IT systems humming to jumping in on the packaging line and greeting customers at the front counter. He enjoys making an impact across multiple departments while absorbing something new every day.
R&E Specialist
At EMP since 2021
Jace started at Elmwood in 2022 as a high-school kid from town, washing barrels. He now runs the smoker and day-to-day R&E, and he does the grinding and stuffing. If an order or the retail case has made product, there is a good chance Jace made it. He is known for his smoker abilities and for new recipes — including Jace’s Sweet Heat muscle jerky.
80 awards from the Nebraska Association of Meat Processors, 2005 to 2024.
Line up your share with a local farmer, or call if you have a question.