Norman Swartzentruber, owner of the Odon Locker, spent Tuesday morning explaining and showing the CEO class how Odon Locker has become a destination for people seeking fresh cut meats. Norman father started Odon Locker in the early 1970's as a small facility to butcher local farmers beef and pork products. It has grown into a large scale business that not only processes various livestock products, but also sells a variety of grocery products that tie into a complete grilling or meal experience.

Swartzentruber explained the entire butchering process of delivery of the animal to the various cuts of steaks and roasts. Swartzentruber was asked what "The Odon Locker's competitive advantage was by Grant Davis." His response was that the specialized custom service and the recipes for spices is what seperates the Odon Locker from it's competition.

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