About Us

Meat Processing Company
Who We Are

Hoesly’s Meats has been family-owned and operated since it was established on May 1st, 1983, by Dennis and Lillian (Toots) Hoesly. From small beginnings in a small shop in downtown New Glarus, their customer service and demand for their high-quality products and processing forced them to relocate to a custom-built facility in the New Glarus Industrial Park. Today, Dennis and Lillian still work at Hoesly’s Meats, but now they are joined by two of their children, Dusten and Devon.

From their award-winning sausages and custom meat processing to their seasonal venison processing, Hoesly’s has been a staple in New Glarus for over 2 decades. In times when small-town meat processors are closing their doors in record numbers, Hoesly’s Meats is proud to be continuing its success into the next generations. We sell fully processed locally raised Angus or Holstein, that you can buy from us in whole, halves, and quarters, along with whole and halves of pork. To learn more about our products, contact us today.

Fresh raw pork chops with peppercorn and thyme
four people standing in front of Hoesly's Meats sign

The Hoesly's Meats Difference
Why Choose Us?

See why we’ve been a staple in New Glarus since our beginning in 1983.
Cloyance learned his trade from Alfred Wiess, a Swiss immigrant and Master Sausage Maker.
Dennis worked with his father at Strickler’s and several other small processing plants in Wisconsin and started his own business, Hoesly‘s Meats, in 1983.
The focus on customer service and demand for their high quality products and processing led to building a custom facility in the New Glarus Industrial Park in 1993.
We have produced award winning sausages which include Old Fashioned Wieners, Braunschweiger (“Liverwurst”) and Jerky.
Local favorites include Wieners (“Hoesly’s Hot Dogs”), Kalberwurst (Veal Sausage), Veal brats and “Farmer Bologna.”
We offer locally raised animals with custom order meat processing, seasonal venison processing, and a fresh retail case.
Dennis and Toots are now joined by their two children, Dusten and Devon. Dusten is a Master Meat Crafter after completing in the first, 2 year course offered by UW-Madison in 2011.
Hoesly’s has been a staple in New Glarus for nearly 3 decades. In times when small town meat processors are closing their doors in record numbers, Hoesly’s Meats is proud to be continuing their success into the next generation.

Have A Question? We Are Here To Help You!
Frequently Asked Questions

At Hoesly’s Meats, we know that processing your meat—whether it’s beef, pork, or wild game—is an important step in getting the highest quality cuts for your table. We take pride in providing professional, clean, and customized processing services to meet your specific needs. To help make your experience smooth and stress-free, we’ve answered some of the most common questions our customers ask about our meat processing services. If you don’t see your question here, feel free to reach out—our team is always happy to assist!

What types of animals do you process?

We process beef, pork, and wild game such as deer, elk, and other legally harvested animals. If you have a unique request, feel free to contact us to see if we can accommodate it.

How long does it take to process my meat?

Processing times vary depending on the type of meat and requested services. Typically, beef and pork take 7-14 days for processing, including aging time, while wild game is usually processed within 7-10 days.

Is my meat processed individually or mixed with other orders?

Your order is processed individually. You will always receive your own meat back—especially important for wild game processing—so you can be confident in the quality of your final product.