On the horizon of a new year, I found myself in Corydon, Indiana, visiting a business that is standing squarely at the edge of its own new beginning. Just days before the calendar turned to 2026, I sat down with Blake Steckler and his sister Danielle at First Capital Meats, a family-owned processing facility preparing to take its biggest step yet. As the year comes to a close, so does one chapter for this operation—making room for growth, opportunity, and a move that will shape the future of their business and their community.
When the opportunity arose to purchase First Capital Meats, Blake and Garth took a leap of faith. With the support of the local community, area farmers, and hands-on training from the previous owners, they learned the ropes of processing from the ground up. Danielle joined the operation about a year and a half ago, adding to the family involvement that continues to shape the business.
Those early years were not without challenges. Like many new owners, the Stecklers had to build experience quickly—assembling a new crew, navigating regulations, and operating through the uncertainty of the pandemic. But their upbringing on a family dairy farm helped guide their approach. As Blake put it simply, “Don’t stop. Never give up. Figure out what you don’t know.”
Demand for First Capital Meats grew almost immediately. Customers and producers quickly filled the schedule, and before long, the business was booked six months out for slaughter. The operation doubled its throughput in the existing facility, processing approximately 30 beef and 30 hogs per week, along with deer, sheep, and goats. In 2025 alone, they processed around 750 deer.
As demand continued to rise, it became clear that the current facility could no longer support the future of the business. There was strong interest from customers and producers for expanded inspection services. While First Capital Meats plans to utilize the CIS inspection program after they move, the physical limitations of the current building made further growth difficult. At the same time, the Stecklers saw opportunity in expanding further-processed products and growing the local market for locally raised animals.
Planning for expansion began nearly two years ago. The vision is ambitious: relocating to a 17,000-square-foot facility that will dramatically increase capacity and capabilities. The new location will include a larger kill floor, expanded retail space, additional further-processing areas, and a dedicated aging cooler. Once fully operational, the new facility is projected to process up to 3,000 beef and 3,000 hogs annually, while also offering custom labeling and cooked products—opening new marketing opportunities for local farmers and producers.
However, like many small and family-owned processors, financing proved to be the biggest hurdle. Finding affordable funding slowed the project and threatened to delay the move altogether. That changed when the Indiana Meat Packers and Processors Association stepped in to administer the Meat and Poultry Intermediary Lending Program (MPILP).
The Stecklers were familiar with MPILP from its original announcement through the Indiana State Department of Agriculture and had applied early on. When administrative changes paused the program, expansion plans slowed. IMPPA’s ability to take over the program and adjust loan terms provided new momentum and, as Blake described it, “gave new life to the project.” The low interest rate and flexible terms helped improve cash flow and made the construction and buildout of the new facility possible.
Without MPILP, the expansion would have been postponed indefinitely. With it, First Capital Meats can move forward with confidence—accelerating growth while remaining locally owned and operated.
The impact of this expansion will extend far beyond the Steckler family. At full capacity, the new facility is expected to create up to 20 additional jobs. Local farmers and livestock producers will gain increased access to processing, inspection, and custom labeling, allowing them to sell more of their products through their own channels. As Blake noted, the community plays an essential role in their success: “That’s everything. That’s our income.”
Looking ahead, the Stecklers envision a business that is fully relocated, growing, and operating under CIS inspection to serve both Indiana and Kentucky producers. Their focus remains on managing growth without sacrificing quality, values, or their commitment to local agriculture.
For First Capital Meats, this expansion represents more than a larger building—it reflects resilience, family, and belief in the power of local processing. As one year ends and another begins, the Stecklers are proving that with the right support, small processors can grow, serve their communities, and build a strong future for generations to come.