Holliday Processing was established in 1990 when Jason Holliday set up a small slaughter house in one of his dad’s old barns on his family’s farm in Gilbert, Arizona. Jason started butchering livestock for his family and local farmer's in the area. Word of mouth started to spread pretty quickly and soon Jason was gathering a loyal customer base. 30 years later Jason, along with his nephew and partner, Josh Pobstman, own and operate a custom exempt processing facility in the West Valley of Arizona and are getting ready to break ground on a new facility in Coolidge. Jason and Josh both started their careers in meat processing working as butchers for Bashas’, Arizona’s hometown grocer. After many years behind the meat counter and processing custom beef on the side, the time came to take the next step and put all of their efforts into their dream. The outcome has been more than rewarding for them both. These “Butcher Boys” pride themselves on fantastic customer service, exceptional quality cuts and retaining a loyal customer base that keeps everyone coming back time and again.
“Our customers are our top priority. The goal is to make sure that they get 110% return on their investment. Quality cuts for their quality meat they’ve raised.”