Pataskala Meats - Full-Service Butcher Shop & Processor

$4.0M

Revenue

$600K

SDE

6.7x

Multiple

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Full Editorial Writeup

growing business opened in 2016. increase in revenue every year since inception. full service butcher shop, grocery and kill floor able to kill animals on site and process them and sell direct to many... Businesses Franchises Brokers Loading... Growing butcher shop with 5 acres near heart of intel development Pataskala, OH (Licking County) Previous Next Asking Price:$4,000,000 Cash Flow (SDE):$600,000 EBITDA:Not Disclosed Gross Revenue:$4,000,000 Real Estate:$1,700,000 Established:2016 Growing butcher shop with 5 acres near heart of intel development Business Description this is a great growing business growing business opened in 2016. increase in revenue every year since inception. full service butcher shop, grocery and kill floor able to kill animals on site and process them and sell direct to many different white and ethnic communities. 5 acre parcel for expansion potential with feedlot barn in rear of store. Revenue over 4 million annually. been open since 2016 and have zero debt. built brand new from scratch by a farmer/butcher/civil engineer owner entreprenueur. business is not fully developed due to time restraints on owner, many other sales possibilities exist and have not been developed yet since business is still in infancy state. strong local following in store very busy. owner wants to retire and go back to farming and part time engineering. kids too young to take over the business. buyer gets 5 acres and all equipment that is on the property. hundreds of thousands recently invested to keep up with the demand and growth. owner is not a food distribution expert, learning as he grows as business is busy. need to sell to food specialist who can take business to next level. current plans to add a 20x38 kitchen are in the works, plans are completed and in county for building permit. lunch is taking off. Ad#:2514034 Attached Documents PM Logo.pdf Detailed Information Inventory: $75,000Included in asking price Furniture, Fixtures, & Equipment (FF&E): $1,000,000 Included in asking price Employees: 15 (9 Full-time, 6 Part-time) Facilities: meat processing equipment and kitchen equipment includes sausage stuffer. grinders, saws, vac sealers, brand new patty maker, pizza impinger, turbo chef for subs, 3 smokers, kill floor equipment hooks and rails, deli cases and refrigeration equipment and displays, etc. Competition: excellent, very close to intel and huge development sector Growth & Expansion: many, business is underdeveloped, no delivery as of yet, no online ordering, not enough kitchen and cooked food, developing kitchen now. etc. Support & Training: negotiable Reason for Selling: owner wants to retire and go back to farming and part time engineering Business Website: https://pataskalameats.com Business Location Location: Pataskala, OH Real Estate: Owned Included in asking price Building SF: 4,500 12397 Broad St SW12397 Broad St SW, Pataskala, OH 43062, USA Maps ←Move left→Move right↑Move up↓Move down+Zoom in-Zoom outHomeJump left by 75%EndJump right by 75%Page UpJump up by 75%Page DownJump down by 75%Keyboard shortcutsMap DataMap data ©2026 GoogleMap data ©2026 Google5 km Click to toggle between metric and imperial unitsTermsReport a map error Demographic Information for Pataskala Area Household Income Population Age Population Trend Population by Race/Ethnicity BizBuySell EDGE Financial Benchmarks for Ohio Food and Related Product Manufacturers Gross Revenue Benchmarks Cash Flow (SDE) Benchmarks EBITDA Benchmarks BizBuySell EDGE Listing Statistics Saved This Listing Listing Last Updated Appeared in Search Listing Detail Views BizBuySell EDGE Know the True Market Value Before You Make an Offer Get valuation data to negotiate with confidence. Get a Valuation Report Business Listed By: kirk hall Phone Number 740-739-3589 Voice only (no SMS) Ad#:2514034 The information in this listing has been provided by the business seller or representative stated above. BizBuySell has no stake in the sale of this business, has not independently verified any of the information about the business, and assumes no responsibility for its accuracy or completeness. Read BizBuySell's Terms of Use before responding to any ad. Learn how to avoid scams. Contact Form Full Name* Enter a valid Full Name Phone Number Enter Phone Number Email Address* Enter Email Address Optional Message Yes, send me the Buyer Newsletter for popular businesses, tips, & email promotions. Optional: Check if you want to use IRA/401k funds ($75K+) to buy a biz - Guidant will call Send Message By clicking the button, you agree to BizBuySell’s Terms of Use and Privacy Notice Business Listed By: kirk hall Phone Number 740-739-3589 Your request has been sent. 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Why we like it

Earnings quality is real for a food business: $600K SDE on $4M revenue is a roughly 15% margin with zero debt and a decade of consecutive annual revenue growth. The vertical integration of slaughter, processing, grocery, and prepared food means margin is captured at multiple stages rather than handed to a distributor.
The moat is regulatory and physical, not just brand. An on-site USDA-style kill floor with hooks, rails, and inspection-grade processing capability is expensive, slow, and hard to permit, which is exactly why few competitors can replicate it nearby. Combined with a loyal in-store following across multiple ethnic communities, the switching cost for customers who want custom and halal-style or specialty cuts is high.
The Intel tailwind is rare for a boring meat shop. A multi-billion dollar semiconductor buildout is driving population, construction labor, and household income into Licking County, and this business sits on 5 acres in the path of it. Food demand follows people, and this operator is positioned to ride a structural population wave with room to physically expand.
Recession resistance is strong. Meat, grocery staples, and processing are need-to-have categories that hold up in downturns, and the diverse customer base reduces concentration risk. People trade down within food but they do not stop buying protein, which protects the revenue base.

How to improve it

Finish the kitchen and launch the prepared-foods program aggressively. Permits are already in the county for a 20x38 kitchen and lunch is reportedly taking off, so completing this and standing up hot food, sandwiches, and ready-to-eat meals converts low-margin raw meat into high-margin prepared product with daily repeat traffic from Intel-area workers.
Build online ordering and delivery within 90 days. The owner admits there is no e-commerce and no delivery, which is leaving easy revenue on the table given the in-store demand. A simple online ordering system for custom orders, bulk packs, and prepared meals captures the working population that cannot visit during business hours.
Develop a wholesale and food-service distribution channel. The owner explicitly says he is not a distribution expert, which means the obvious B2B opportunity to supply restaurants, caterers, and corporate cafeterias serving the Intel buildout is completely untapped. A buyer with distribution chops could add a second revenue leg without adding a kill floor.
Systematize and document operations to reduce key-person risk. A farmer-butcher-engineer built this on personal knowledge, so codifying SOPs for slaughter, processing, ordering, and the front end is essential to make the business transferable and scalable beyond the founder. This also enables hiring a general manager so the business is not dependent on owner labor.
Lean into the ethnic-community specialty positioning with targeted marketing. The listing notes sales to diverse white and ethnic communities, which is a defensible niche that big-box grocers cannot serve well. Formalizing halal-style, custom cut, and specialty offerings and marketing them in-language and on social can deepen loyalty and pricing power.
Build a bulk and freezer-share program for households. Selling quarter-cow, half-hog, and custom freezer packs is high-ticket, prepaid, and locks in volume, which improves cash flow and reduces retail volatility. The feedlot barn and 5 acres support a farm-to-customer story that justifies premium pricing.
Develop the unused acreage strategically. The 5-acre parcel with a feedlot barn offers expansion optionality, whether for additional retail, an event or smokehouse concept, or simply holding the land as the Intel development inflates surrounding real estate values. A buyer should model the land both as operating capacity and as an appreciating asset.

Diligence notes

Separate the real estate value from the operating business. The asking price is $4M with real estate carried at $1.7M and FF&E at $1M, which means the operating business is being priced at roughly $1.3M, or about 2.2x SDE before real estate. Verify the real estate appraisal independently and confirm whether the multiple holds up when you strip out land and equipment.
Scrutinize the financials hard given the casual disclosure. Revenue is stated as over $4M with $600K cash flow, but there are no tax returns, P&Ls, or normalized SDE breakdown provided. Demand three years of returns and bank statements to confirm the margin is real and to understand how much of that SDE is owner labor versus true profit.
Confirm regulatory standing of the kill floor and processing operation. On-site slaughter requires USDA or state inspection, and any lapse, citation, or pending compliance issue is an existential risk to the business model. Verify all licenses, inspection records, and that operations transfer cleanly to a new owner.
Quantify the Intel development's actual impact and timeline. The location story is the thesis, so validate the buildout's construction and hiring schedule and how much of current revenue is already attributable to the development versus speculative future demand. A delayed or downsized Intel project would soften the growth narrative.
Assess key-person and transition risk closely. The founder is a uniquely skilled farmer-butcher-engineer, support and training is listed as negotiable, and his kids are too young to take over. Pin down a real transition plan, secure the 15 employees including any lead butcher, and ensure the slaughter and processing knowledge does not walk out the door at close.
Verify the capital expenditure picture and the kitchen build cost. The owner says hundreds of thousands were recently invested and a new kitchen is mid-permit, so confirm what capex is already spent, what remains to finish the kitchen, and whether equipment is owned free and clear. Underestimating the cost to complete in-process projects could erode early returns.

Source

Originally listed on BizBuySell. View original listing →