On Bear Creek Road in Catlettsburg, Kentucky, a small butcher shop has stood the test of time, serving farmers and families for over fifty years. What began in 1969 with Bill Opell has transformed into a family legacy, now carried forward by his granddaughter, Laura, and her husband, Brad Maggard. They’ve brought new life to the shop while honoring the traditions that made it a cornerstone of the community.
Laura, the youngest granddaughter of Bill Opell, grew up surrounded by the sights and sounds of the family business. After earning her degree in agriculture at Morehead State, she spent over eight years as an Extension Agent in Lawrence County, always staying true to her agricultural roots. When her aunt and uncle closed the shop in 2022 after running it as Bear Creek Meats for over a decade, Laura found herself fielding calls from local farmers, desperate for a nearby butcher.
“A lot of places were just too far, and more and more people were wanting to raise their own animals, especially after the pandemic,” Laura said. “So I thought: This is our family business, all the equipment is still there, let’s do this.”
In May 2023, Laura and Brad reopened Opell Meats, once again providing a crucial service to farmers and families from all the counties surrounding Boyd, and beyond.
“There’s not a whole lot of places like us anymore. Years ago, every small town had a butcher shop, and now that’s just not the case. We get people from over two hours away.”
Running a small cow/calf operation in Boyd County themselves, Laura and Brad understand the needs of local farmers firsthand. Brad, who serves as the Fire Marshal for the City of Ashland, spends his spare time assisting with slaughter, maintenance, repairs, and anything else the shop demands. Each day, Laura can be found behind the counter, slicing sandwich meat, wrapping orders, and keeping daily operations running smoothly.
Opell Meats is more than just a butcher shop—it’s a community hub.
“It’s a generational thing,” Laura explains. “People have been coming here for years. They loved my grandfather, and they keep coming back. We’re a family operation, so we know our customers, what they like, and what they don’t like.”
During the peak processing months of October through March, the shop is bustling with farmers bringing in cattle, hogs, and deer. Despite the shop’s recent upgrades, some of the original equipment, like the 1970s grinder and saw, are still in use, standing as a testament to the quality and durability of old-school craftsmanship.
In addition to processing beef and pork, Opell Meats offers a variety of products, including deli meats, frozen chicken, and seasonal specialties like heart-shaped steaks for Valentine’s Day and winter meat bundles. They also work closely with local producers, offering prime beef, BBQ beef jerky, eggs, and more. As a custom processor, they cater to individuals and families who use the meat for their personal families or to provide to their neighbors.
Laura and Brad’s daughters, Caroline and Evie, are already part of the family tradition. “They’re like our little mascots,” Laura laughs. Like her, the girls are active in 4H, attending county fairs and supporting local agriculture projects. Opell Meats proudly supports 4H and FFA students across four counties by purchasing animals at auctions, which helps support their 4H projects for the next year.
As May approaches, the shop is gearing up to celebrate its two-year anniversary with a customer appreciation event, complete with lunch and a big sale. It’s a way to say thank you to the community that has supported them through generations.
The Mountain Association is honored to have provided flexible financing for initial inventory and technical assistance for setting up their QuickBooks and accounting systems.
Follow along the Opell Meats journey and its living legacy via their Facebook page here.
