How can we help you?
Custom Processing
Get the cuts you want! We custom process beef, pork, lamb, goat, and deer.
Retail Foods
Shop at our retail store in Edgewood or online for specialty meat items.
Other Locations
Find a location near you to purchase Edgewood Locker Meats.
Meat Cutter & Butcher Apprenticeship
If you're interested in a career in Meat Processing, check out our program!
The Latest News from Edgewood Locker
Our Facebook page is the best place to see our most up-to-date information. Not on Facebook? We've got you covered - you can scroll through the feed right here on the website!
But, if you want to follow us on Facebook, even better.
Edgewood Locker Facebook Feed
Edgewood Locker
The Edgewood Locker would like to recognize Cody’s full-time 20-year work anniversary! Cody began working with the Edgewood Locker in 2004 in the Animal Harvest Department. Today, he leads the department through his hard work and commitment to maintaining the highest standards.
With over 22 years of experience across multiple departments, Cody’s broad knowledge and dedication have been invaluable, contributing significantly to the team’s success.
Please join us in congratulating Cody on reaching this milestone – and thank you, Cody, for all you do!
Edgewood Locker
We've had a lot of interest lately from people interested in buying quarters and halves of beef. As a result, we've created an FAQ page to help answer questions.
Buying a quarter or half beef is a great way to fill your freezer with locally raised and processed meat that will feed your family for months to come. Also, despite what you may have heard, buying your beef this way can save you money compared to buying by-the-package at the grocery store! Link below:
edgewoodlocker.com/beeffaq/
And even though we have this FAQ page, please don’t hesitate to reach out if you have more questions. 563-928-6814!
Edgewood Locker
Call now to book your 2026 custom processing spots! These spots fill up quickly every year, so do not wait to contact us!
📞(563) 928-6814
Edgewood Locker
We posted a photo earlier this fall of Lee holding the different types of bacon that we make. We had some questions regarding the different types of pork bacon, so we figured we might as well make a post highlighting each type! Belly/Strip Bacon: This is the bacon you’re probably most familiar with! It’s sliced from the pork belly, giving it that signature streaky look with alternating layers of fat and meat. It crisps up beautifully in a pan or oven, making it perfect for breakfast, burgers, and snacking straight from the pan. Try one of the 5 different flavors we offer! Cottage Bacon: Cottage Bacon comes from the pork butt (which is actually part of the shoulder, not the rear end ). It’s leaner than belly bacon, and its oval shape makes it a great fit for sandwich bread. It’s fully cooked and cured, so it can be eaten cold or heated up! Canadian Bacon: Cut from the pork loin, this bacon is often mistaken for ham (but it's in a league of its own!). Canadian Bacon is lean, tender, and oval in shape. It’s lightly smoked with a mild yet delicious flavor. A lean option for breakfast or a great topping for pizza! Picnic Bacon: Picnic Bacon is cut from the picnic shoulder, which gives it a unique balance between meat and fat. It has a rich, smoky flavor similar to traditional bacon but with a slightly different texture. Its oval slices make it a favorite for sandwiches. See More
See what our customers have to say
Me and my partner just bought the black pepper bacon. Not only is it the prettiest but it is the tastiest bacon I’ve ever had. The workers were also very personable and seemed to truly like the product as well. I will 100% come back.
I've had so many good products for edgewood locker and they do a ton for the small communities around Cedar Rapids. I live in Alburnett and they are always doing fundraising events for the different program. But this review is about the meatloaf. When I was there last week I decided to try the packaged meatloaf. It was so easy. It came in a tube just like regular ground beef. I put it in the loaf pan and smooshed three pounds together. Threw it in the oven and about an hour later had dinner. My family thought I had made it because it was in what looked like ground beef tubes. But I had to give credit where credit was due. I was skeptical when I bought it but nothing could have been easier and honestly I don't know when I have had better meatloaf.
Your dried beef is the best around!