Stauffer’s Butcher Barn

Stauffer’s Butcher Barn starts with farmers. Generations of farmers really. Steven and Jen Stauffer both come from farming families of St. Mary’s County and hope to keep that tradition thriving with their children Jayden, Waylon, and Warren. Butchering with the Stauffer’s is a family affair. Many of the livestock purchased are raised on family farms in the area and family members often help with processing in the barn. The facility is quite unique and a little hidden from the road. You don’t have to look far though. The Stauffer’s restored one of the oldest Dixon Family tobacco barns and built the shop within its frame. The barn is over 100 years old and the family is proud to keep it in use.

Our Butcher Shop

Our friendly little butcher shop cares about the quality of meat you bring home. All meat is handled with supreme cleanliness from slaughter to packaging. Steven, the master butcher, is knowledgeable and is happy to answer any questions along the process. We understand not everyone wants the same options, and are happy to customize an order to fit your requests. All packaging (excluding ground sausage and venison, which is placed in 1lb. bags) is vacuum sealed, labeled and flash frozen prior to pick up.

Beef purchased from the Stauffer family are antibiotic, steroid, and hormone free. They are grass fed from the pasture and supplemented with grain for finishing. All are well handled and accustomed to people, reducing stress to the animal and thus providing for a better-quality product. Much like our pork, which are raised on the property where they are free to root around and lounge in a large, fenced area. Our hogs are primarily fed on a grain diet. Beef are dry aged for a minimum of 10 days and Hogs a minimum of 2 days.

During the whitetail hunting season, we offer custom butchering for venison. All venison are kept in a separate refrigerator prior to processing.  

We look forward to serving you!

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