Troudt Meats opens in Otis, Colorado

By Niki Wernsman, For The Fence Post

In addition to taking a look at each and every animal slaughtered, the USDA inspector at Troudt Meats also ensures that all sanitation, temperature control, labeling and recall plans are in place and up to government standards. Photo courtesy Meghan Scott

OTIS, Colo. — Tough times have never stopped the agriculture industry. In fact, they’ve built it.

While challenges such as market volatility, high input costs and consumer confidence continue to test producers across the country, the launch of Troudt Meats stands as proof that rural resilience and local initiative are still alive and well.

Otis, Colo., population 507, is nestled out on the short grass prairie in Washington County. 

It’s a stereotypical small farming and ranching community, where you can find folks in one of two places — sipping coffee and eating pie at Mom’s Café or cheering on the Bulldogs over at Otis High School.

This small town is where Norman Sr. and Barbara Troudt raised not only their sons, but also corn, wheat, milo and alfalfa.

Those sons — Nolan, Nathan and Norman Jr. — are the new proprietors of Troudt Meats, a USDA inspected multi species slaughter facility specializing in beef, hogs, goats and lambs.

FAMILY BUSINESS

Much like the farm, the processing facility is a true family affair as well.

The daily operations are managed by Nathan along with his nephew Luke, who is the son of Nolan. 

Meghan Scott, who makes life easier on everyone by having a different last name, is Nolan’s daughter and Lukes’s sister. She oversees the office, marketing and retail side of the operation.

Aside from those who share DNA, the facility has seven other employees that work tirelessly to keep everything operating smoothly and have become like family to the Troudt’s. 

Stepping into a location that had previously operated as a processing facility made opening the business a little easier for the Troudt’s than starting from scratch.

“It was a pretty turn key operation other than a few minor renovations and repairs,” Scott explained.

“Just figuring out a system was the main learning curve,” she added.

Stepping into a location that had previously operated as a processing facility made opening the business a little easier for the Troudt’s than starting from scratch. Photo Courtesy Meghan Scott

USDA APPROVED

Taking the extra step to become a U.S. Department of Agriculture inspected facility means that customers that bring their animals to Troudt Meats for processing have more options when it comes to selling their product.

“Our passion is allowing producers to extend their products past their own plates to as many consumers as possible while still having the option to fill their own freezers,” Scott said.

“Having a USDA inspector on-site daily to oversee the harvesting, processing procedures and ensuring compliance with all the USDA regulations allows our customers to widen their selling options,” she said.

According to the USDA website, anyone can purchase USDA-inspected meat, including individuals, retail stores and restaurants. This meat can be sold through various channels, such as grocery stores, farmers’ markets, or directly to consumers, and can be shipped across state lines. 

All USDA inspected slaughter facilities are required to have a Sanitation Standard Operating Procedure and a Pathogen Reduction/Hazard Analysis Critical Control Point plan in place. 

A SSOP is a written plan that details the specific procedures used to maintain a sanitary environment, prevent product contamination, and ensure food safety while a HACCP plan requires establishments to develop and implement a system of controls designed to address safety hazards likely to occur in their production process.

In addition to taking a look at each and every animal slaughtered, the USDA inspector at Troudt Meats also ensures that all sanitation, temperature control, labeling and recall plans are in place and up to government standards.

This allows the facility to also sell their own retail cuts of meat in house and because of the plant’s rural location, Scott said they have started offering once a week drop off locations in Brush and Wiggins.“People can call their orders in during the week, we will box them up and drop them off on Fridays at these two locations,” he added. 

SPREADING THE WORD

“We would love to get the word out a little more as we are in the middle of nowhere so people haven’t necessarily heard all about Troudt Meats and everything we offer yet. We are hoping with a little word of mouth that the surrounding areas of Otis and eastern Colorado will enjoy our services as well,” Scott said. 

In a recent post on their Facebook page, Scott said that 2025 processing dates are going fast with only a few left before the new year. 

The Troudt’s also feel a sense of responsibility to help consumers realize the importance of production agriculture in Colorado.

“From our custom labeling option to our paper wrap and vacuum seal options, producers can now sell their meat their way,” she said.

“As farmers and ranchers ourselves, we truly know the importance of making sure everyone knows their food doesn’t just come from Walmart. Having your logo or brand on a product you produced can tell the multi-generational story to those consumers of just what all went into that meat, from beginning to end.”

For more information on scheduling an appointment, purchasing retail meat or pickup locations, you can give the Troudt’s a call at (970) 768-6328, email them at tumeatsllc@gmail.com or find them on Facebook. 

Troudt Meats

ARTICLE: THE FENCE POST, DECEMBER 22, 2025