Smiley and Betty Carpenter began the Western Meat & Sausage Block in February 1980. We started as a small scale fresh meat market specializing in custom cut sides of beef and a fresh meat and poultry counter. As the needs of our customers began to change, we expanded into more deli items such as meat and cheese trays and frozen ready to eat items.

In 1983 we started processing wild game and decided to add on to our building to create a separate area for processing wild game and making sausage. The wild game business has continued to grow every year. In 2004, we added our second new addition. With this new space, we were able to add a sausage kitchen with 3 enviro-pack deluxe smokers. Wayne Worley, who began his career with us while still in high school, has become our sausage and smoked meats production manager. Wayne is always working to improve our sausage items. He cures all our hams and bacons from locally grown hogs and makes our bulk and linked pork sausages. Wayne also has created a very lean bacon from the shoulder called cottage bacon. We have expanded our sausage items into many new varieties, adding buffalo and low-fat chicken sausages.

Each year our business has continued to grow because we put our customer's needs first. We continue to add new items such as our special seasoning for our steaks and roasts. We feel our business is very unique because we create items that are always freshly made by us. We take great pride in our fresh meat case, using only the freshest prime cuts of meat and pork.