From our farm to IU dining halls

A sustainable partnership between Indiana University and Fischer Farms

Six generations of Fischers have farmed our rolling hills in Southern Indiana. We are passionate about our principles of providing meat to our customers that is premium, natural, local, and sustainable. Be confident knowing where your meat comes from and what is (and is not) in your food.

Premium

Indiana University made the decision to serve top quality food to their students to improve student experience and nutrition

We only use top quality genetics and a proven grazing, feed program to ensure that we consistently produce high quality, premium meat

Natural

No growth hormones or routine antibiotics are used in the animals' lifespan.

The meat is minimally processed without the use of fillers, solutions, nitrates, MSG, etc.

No artificial ingredients result in cleaner meat that is more allergen friendly.

Local

Produced near Jasper, IN and delivered directly by Fischer Farms three times per week results in the freshest products with a reduced carbon footprint.

Fischer Farms works directly with campus chefs to develop products that work well in kitchens. These products are often cut less than 36 hours before being served at the dining court. Almost as fresh as it gets!

Sustainable

Through water conservation, soil management, and sequestering carbon, we are showing how regenerative agriculture can reverse global warming. Fischer Farms partners with sustainability programs, courses, and professors to do on-farm projects, host student tours, and participate in on-campus projects that further the sustainability goals of both Fischer Farms and IU.

The Fischer Farms Story

Our home farm has been in our family since my great-grandfather bought the land from the sheriff after the civil war veteran who previously owned the land did not return. The land is on rolling hills in southern Indiana that is best suited for cattle. We purchased two neighboring farms and now have 750 contiguous acres all focused on producing top quality beef.

We have strong beliefs that conventional animal production relies too heavily on the use of growth accelerants and antibiotics in an effort to reduce costs. Additionally, the processing of the meat and additives that have become standard such as saline solution, MSGs, fillers, dyes and others are not properly regulated.

In 2004, we started selling our beef directly to restaurants and individuals to create a long-term viable farm that raises natural beef. Coincidentally, Sander Processing built a new processing plant near our farm in Celestine in 2003. They have been great to work with and have grown with us and helped us adapt to our customer’s needs. In 2013 they built a separate addition to their building where we now do our weekly order fulfillment.

The early adopters of farm to fork in Indiana encouraged us to expand to pork that is now produced by our neighbors, the Gutgsells. The Gutgsells raise their hogs without growth accelerants and have developed genetics using Duroc boars that produces very juicy and tender meat.

We were later asked by one of our early customers, “Dave, you know a lot of farmers. Where can I get 2 dozen XL cage free brown eggs?” This led us to working with an Amish family near Paoli, IN. To further support their community, we also sell their maple syrup, sorghum and produce during the growing season. Providing a consistent market for this Amish community has been one of the most fulfilling impacts that Fischer Farms has made.

We have continued to expand to include antibiotic and growth accelerant free turkey from local growers and chicken from Miller Poultry in northern Indiana. Our customers have enjoyed the ability to go to one place for fresh Indiana raised, all natural, quality products.

Our focus has been on producing top quality fresh, natural meats each and every week. This consistent supply has made us a farm to fork choice for many restaurants. As I’ve often said, “It’s easy to produce great quality meat once, it’s much harder to produce high quality that is fresh each and every week.”

Diana, my wife of over 25 years, focuses her time on taking orders and fulfilling them each week. She has a great team that ensures the orders are correctly filled. Diana also uses our homebuilt computer system to manage the more than 100 orders and 600 line-items we fill each week. Our efficiencies and economies of scale allow us to produce these high-quality products at reasonable prices.

Our son Joseph has “rejoined” Fischer Farms full-time. He helps support existing and new customers with product questions and menu planning!

Thank you for your continued support and encouragement,
Dave, Diana, and Joseph Fischer

Have questions? Let us know!