GREENWOOD, Ind. — Moody’s Butcher Shop owner Adam Moody is
an entrepreneur who has seen his business grow over the past 14 years. What
started as a farm has now turned in to four stores and a processing facility.
Although there have been challenges since the first store
opened in 2000, Moody has stuck with it, and because of that perseverance, a
fourth butcher shop opened in May.
The new location in Greenwood, like his other three stores,
features beef, pork, lamb, eggs, chicken, fish, produce and more.
Some of the items in the store are raised on the Moody
Family Farm, with meat processed at their family-owned facility. Other items are
supplied through local farmers or vendors.
Moody, a fourth-generation farmer, went in to the butcher
shop business after an Easter holiday in 1997. Moody sold a load of hogs for the
market rate of 9 cents a pound.
A little time after that, Moody and his wife, Lucy, went
shopping for a ham for Easter dinner and realized they didn’t have enough money
to buy a ham.
“That was tough,” he said. “What does it say that the guy
who raises the ham couldn’t afford the ham? That got me thinking, I raise hogs,
not ham, and that changed my mindset.”
After that they got their meat processed locally and started
selling cuts at farmers markets. Moody eventually opened his first butcher shop
when the company bought a slaughterhouse in Ladoga.
The first butcher shop was opened in Ladoga in 2000,
followed by an Avon store in 2003 and eventually a Zionsville store in 2009.
Moody wants each butcher shop to be a complete store, so
visitors also will find produce, eggs, milk, bread, jam and vegetables. A new
partnership with Indy Family Farms made it possible to have the vegetables,
including greens, zucchini, cucumber, sweet corn, green beans and more,
available in the stores.
Sticking with local products is something that was important
The general population seems to understand the importance,
as well, he said. By using local products, the money stays in the state.
“I’m trying to hook agri and culture back together,” Moody
said. “Ground beef doesn’t come on a paper plate at Kroger — it comes from
The store is in close distance to other big-box stores, but
those stores are challenged to keep up with his business.
“The only thing the bigger stores have on us is
convenience,” Moody said.
“We’re asking people to make an extra stop and pay more,” he
said. “Eighty to 90 percent will realize cheaper isn’t better. Consumers have to
get to a place where cheapest doesn’t equal quality.”
There have been challenges over the years, which is why
Moody studies neighborhoods for years before deciding where to place a new
store. Moody looked at the Greenwood area for at least two years prior to
opening the butcher shop.
A milestone for the young business was that the fourth
location was done with outside investment. Getting to that point was a victory
for the business.
Moody said he is humbled by the grace he has received from
vendors, inspectors, bankers, the weather and many others throughout the
Moody’s commitment to his business and local food and farms
is what has led him to being such an advocate for Indiana agriculture.
Moody’s expertise is his work on the revitalization of rural
areas. The answer to seeing that happen is getting higher yields off farms, he
“If you don’t create profit margin, then you don’t get
people farming,” he said. “More people have to make profit.”
He learned from his father and grandfather. Growing up in
Montgomery County, he can remember the multiple businesses available in the
small, but thriving town. In comparison, today there is a bar and a gas station.
Moody got to looking at what has changed to make it that
way, and what he found was that the number of farmers has decreased. Because of
this, Moody got interested in re-developing rural areas.
“The best way to combat that is to get people to move back
to the rural area, but it’s not fair to ask young people to come back,” he said.
“Margin is the answer to give people that incentive to come back.”
Spreading The Word
Because of this interest, Moody does work with a lot of
agricultural organizations, including Indiana Farm Bureau, Indiana State
Department of Agriculture and Indiana Board of Animal Health, as well as in the
classroom and at universities.
“If a man does not cultivate the area with which he holds
commonplace, it could be said he is a virus,” he said. “I believe we’ve
On what it feels to have a fourth store open, Moody was
His relationship with God, his wife, Lucy, and their two
children and four grandchildren and staying at it in tough times is what has
made him sharp, he said.
“It feels good, but in retrospect, I don’t have a big ego
about it. There is a lot of responsibility that comes with the business and
local food,” he said. “If you would have told me this would happen years ago, I
would have said, ‘Who are you talking about?’”
As for the future, Moody said he will see what happens. He
will continue to be involved with rural development and agriculture education.
“I enjoy advising, telling the truth and giving people the
option to make their own decisions,” he said. “I like to be a purveyor of hope,
but I also like to be realistic. It’s hard, but it can be done.”
Find out more about Moody’s Butcher Shop by visiting