Capstone Highlight: Blake Schmitmeyer, a senior, has been selected as the capstone highlight student of the month. He is the son of Matt and Liz Schmitmeyer. Blake started working at The Butcher Block and Smokehouse the summer of his junior year of capstone and has continued to work throughout his senior year and has worked over 2,000 hours. Blake’s primary roles include: processing beef and pork, including cutting it off the bone, packaging, and labeling finished products. He also plays a key role in maintaining a clean and safe work environment, assisting with the cleaning and sanitization of the processing and kill rooms. Blake regularly helps customers with their custom orders, he manages the stocking of our retail meat freezer and the organization of both our custom beef and pork freezer and hanging cooler. Matt Schmitmeyer, owner of The Butcher Block and Smokehouse is quoted by saying, “Blake’s work ethic is exceptional. He is dependable, hardworking, and always eager to expand his skill set. He demonstrates a high level of maturity, showing respect and courtesy to both customers and colleagues alike. His positive attitude and willingness to learn make him an asset to our team.” Blake plans to attend Wright State University Lake Campus after graduation and plans to continue to play an instrumental role in The Butcher Block and Smokehouse.
The Butcher Block and Smokehouse was established in 2013 and in 2019 was purchased by Matt and Liz Schmitmeyer. The Butcher Block Smokehouse is a USDA inspected meat slaughter and processing facility. Their main focus is on the custom processing of cattle and hogs, but also works with goats, sheep and bison. The Butcher Block and Smokehouse harvest around 1300 beef and 1300 hogs yearly. The Butcher Block and Smokehouse operates a retail meat store in addition to the processing.
Congratulations to Blake Schmitmeyer and Thank you to The Butcher Block and Smokehouse for this opportunity.