For Dwayne Devellen and Mark West, the vision for Hat Creek Butchery was not sparked by convenience, it was born out of necessity. In the midst of the COVID-19 pandemic, as local ranchers faced processing delays stretching beyond 18 months, the two friends saw an urgent need in their community. "We knew we had to do something,” said Dwayne. “Ranchers needed a place they could trust to process their livestock honestly and efficiently. That’s where Hat Creek started.”

Founded on November 1, 2021, in Plains, Kansas, Hat Creek Butchery quickly became a trusted USDA-inspected processing facility for beef and pork. Offering custom processing, value-added services like sausage-making and smoking, and retail-ready packaging, the business set out to do things differently — and better.

The cow you drop off is the meat you’ll take home. That transparency and honesty have become the motto of their business.

In August 2024, Hat Creek expanded its reach with a retail storefront in Liberal at 30 E. Tucker Rd., providing the community with convenient access to premium meats and specialty products. From 14-day dry-aged beef and Wagyu to lamb, goat, bacon, raw pet food, jerky, and Watonga Cheese, the store offers far more than your average butcher counter. “We wanted our store to be a place where people could find the best cuts, feel confident about what they’re buying, and know it came from a reliable source,” said Mark.

The business name — Hat Creek Butchery — wasn’t chosen lightly. Inspired by the Hat Creek Cattle Company in the classic western Lonesome Dove, the name pays tribute to a legacy of hard work, grit, and doing things the right way. "That story represents everything we believe in — grit, loyalty, and integrity,” Dwayne said. “We carry that same attitude into every cut of meat and every interaction with our customers.”

Dwayne Devellen, co-founder, grew up in Indianapolis before moving to rural Colorado in his twenties, where he learned firsthand the value of working for farmers and ranchers. He relocated to Liberal, Kansas, in 2003, balancing full-time law enforcement work with entrepreneurship and church ministry. "I’ve always believed in serving others — whether in uniform or behind the butcher counter,” he said. His passion for delivering quality meat and serving people led him to co-found Hat Creek Butchery.

Mark West, also a co-founder, brings experience as a former law enforcement officer and firefighter. Known for his strong work ethic and commitment to community, Mark helps ensure that customers leave with more than just meat — they leave with confidence. “We don’t just want to sell meat,” Mark said. “We want to build trust — one cut at a time.”

From day one, Hat Creek Butchery has focused on more than business — they’re focused on community. By supporting local ranchers, offering in-store promotions, and partnering with area organizations for payroll deduction programs and giveaways, Dwayne and Mark aim to build something lasting. "Our mission is to help communities eat better and support local food systems,” said Dwayne. “We want people to know exactly where their meat comes from.”

Whether you're a producer looking for honest, reliable processing or in search of premium Kansas-raised cuts, Hat Creek Butchery offers both. And with a storefront that’s as welcoming as it is well-stocked, it’s easy to see why Hat Creek has become a go-to for families across southwest Kansas.

Follow their business on Facebook: Hat Creek Butchery, Instagram: hatcreekbutchery, and online at hatcreekbutchery.com.

Written by Reese Grigsby, From the Land of Kansas Intern

• meat processor
• cattle
• beef
• 2025