Webb's Butcher Block

Marty Webb believes in hard work and dedication, traits that were instilled in him by his father as they worked side by side through the years building the family business.

“My dad moved down to Paynesville and built the grocery store in 1963 when there was nothing more than just farms in the area,” explained Webb. “He invested everything he had in the world in this store, and he and Mom raised all of us kids (five total) in two rooms in the back.”

Webb did everything from helping customers carry items to the car to working behind the counter as he grew up in the store.

Webb’s father had gone to butchering school on the GI Bill and trained his son in the art of processing meat. By the age of 12, Webb was grinding sausages for the farmers that brought in their hogs to be processed, and though his mother thought he was too young Webb began manning the band saw at the age of 13.

“When I graduated from high school I had a scholarship offer to go on to college, but my dad needed help at the store,” said Webb. “I loved what I did in the store and I just decided to go full tilt on the butchering and joined him in the business.”

From Butcher to Smoker
Butchering was Webb’s focus after he joined his father’s business in the late 1970’s and then in 1984 he decided to take the operation to the next level by adding a kill floor to the store. Not having the funds to make the investment himself, Webb turned to his father who signed a note for the young entrepreneur to get a loan.

“I was still young at the time and married with a family, but other than farming being a butcher was all I knew how to do to make a living,” said Webb in talking about the risk. “I knew I could make it happen, I knew I could make the kill floor pay off, and I knew I could do it and make a living for my family.”

Webb built the kill floor in the back of the existing store and as business began to grow he decided to venture in new areas of production. In the mid-80’s when an area meat processing facility burned down, Webb purchased one of the damaged smokehouses. After three months of scrubbing and repairs the smokehouse was polished clean and working like new, so Webb started trying his hand at smoking meat.

He quickly realized that the potential for growth in his operation was in the value-added lines he could provide to his customers. Beyond the standard cuts of meats customers requested when they brought in an animal for butchering, Webb began making specialty sausages for his customers and grew his line of smoked options.

“I spent many nights at that store those early years, because that first smoker was all manual and I would have to be there every step of the process,” said Webb. “When I bought my first modern smokehouse that could be programmed in 1993, it was like you had given me my life back.”

Webb gauged his success not on the money that was made, which he admits has mainly been reinvested in the business, but by his ability to meet the goals he was setting for himself. As each goal was reached, the young entrepreneur would set yet another goal in his business for him to work towards.

By 2000 when Webb made another leap in his business he had taken over the family operation from his father. Still running the small rural grocery and processing facility, Webb decided to construct a second building next to the existing store where he added a second smoker to expand his production. At the same time Webb also choose to go under USDA graded inspection, opening up new opportunities and new goals for this driven businessman.

The Growing Challenge
“The majority of our business over the years has been custom work, but going under the USDA graded inspection opened up new markets to pursue,” explained Webb. “Sausages and jerky are our two main product lines we sell under our label, it has been slow for us developing markets but that has started to change.”

In expanding the production and marketing of their Webb Butcher Block products, Webb began reaching beyond the traditional beef and pork products. Soon venison, elk and even buffalo sausages were common in the Webb freezer case along with the traditional pork. As the business grew Webb realized he would reach capacity in his second facility and began making plans for yet another expansion. That is when he submitted an application to the Kentucky Agricultural Development Board for assistance.

“I used to raise tobacco, and I decided to apply for grant funds since the money was there for those transitioning out of tobacco production,” said Webb. “It was during this process that I began working with KCARD on my project.”

Webb met with KCARD staff that began to help him focus his business plan and review the financials for the grant application. Once he was approved for a loan through the Ag Development Board, KCARD continued to work with Webb as he began his expansion plans at the site and within his markets.

“Marty has been a pleasure to work with because he was a good manager that kept good business records,” said Larry Snell, KCARD Executive Director. “He operates his business very efficiently and on a least cost basis to market quality products.”

It is this focus on management and producing quality products that has helped Webb move into new markets with his products.

“We have a sales representative that is selling jerky for us and he is doing rather well with it,” explained Webb. “We are growing only within our means and with the economy some of the expansion has been put on hold, so right now we’ve got this capacity issue here and my main concern is that we don’t overstep what we can fill in the marketplace.”

Webb admits that breaking into new markets with his product lines is a challenge, but it is one this goal oriented entrepreneur believes he and his family are ready for. His is realistic enough to know that he cannot compete at this time with the large companies that dominate the jerky and sausage market, but he believes with a clear focus and slow growth his small company can move beyond his loyal customer base in Paynesville.

Continuing the Family Tradition
Today, Webb is not looking to the future alone. Along with his wife Joyce that has helped him along the way, his children are now involved in the operation.

“Over the years all the kids have worked in the business,” said Webb. “Now my oldest daughter Leigh and my son Trey work with me daily, and one daughter Brittany has gone on to be an RN and my youngest Kaitlyn is still in college.”

Webb admits having his children join the business has made a difference in the day to day operations. They have brought with them a work ethic that has carried over to other employees and has helped to create a team that Webb is confident in, as the operation expands.

“We are building a family business, a community business,” said Webb. “I’ve told my kids when I turn 60 I want to go work for them, not retire just focus more on the research and development side, and maybe get on the road some with my wife and work shows for them.”

Webb laughs and says that for him the business has never been about making money, at least not how most people view making money. His goal has always been to make enough to cover expenses and provide for his family, but he never wanted to get rich quick as he has grown. Instead, the focus has always been about hard work and creating a service and product he is proud to put his family name on.

“You have a lot of companies putting out product that would absolutely laugh at my operation, but I don’t let that bother me because I feel like our product is a premium product,” said Webb. “It is more of an old fashioned, handmade product. I consider myself to be a small batch sausage producer, like the small batch distilleries in the state, I love the fact I create a premium product for my customers.”

For more information on Webb Butcher Block visit www.webbsbutcherblock.com.