Unwavering Commitment to Quality and Service
Since 1921, L.E. Kincaid & Sons has been a beloved fixture on the north side of Indianapolis. With a rich history spanning generations, the business was passed down from founder L.E. Kincaid to his grandson, David Rollins. In 2015, the Dugdale family, no strangers to the meat industry with their ownership of Dugdale Beef Co. since the 1970s, acquired Kincaid’s. Today, Kathy and Joe Dugdale, along with their sons Jonathan and Joseph MacKenzie, oversee the day-to-day operations, blending tradition with a modernized experience.
At Kincaid’s, we offer a full-service butcher and meat market, combining exceptional customer service with an old-school butcher shop ambiance. While preserving our commitment to personalized care, we have enhanced the Kincaid’s experience by introducing a selection of new, locally-sourced products. These handpicked offerings, curated from Jonathan and Joe Mac’s extensive experience in the food industry, ensure that only the best of the best make it to your table.
To better accommodate your busy life, we have expanded our hours to include Sundays. We understand the importance of convenience and strive to serve multiple generations of Indianapolis families with utmost dedication.
At Kincaid’s Meat Market, we take pride in our unwavering commitment to delivering the highest quality products. Our loyal customers have come to rely on us for excellence in both taste and service, and we are honored to continue serving the Indianapolis community with the same level of care and attention that has defined us for decades.
Meet Our Owners
Jonathan Dugdale
Owner / Operator
Jonathan began his career at Kincaid’s working behind the meat counter right after graduating from North Central High School. An Indianapolis native, Jonathan’s passion for cooking and people makes him the perfect modern owner for Kincaid’s Meat Market. He learned everything he knows about the art form of cutting meat from his years of experience under GM Shawn Kelley. Jonathan’s favorite cut of meat is a prime bone-in rib eye that he prepares with just salt and pepper, on a grill and serves rare. He said the most common mistake people make when cooking meat is that they over cook it. When not at Kincaid’s, Jonathan enjoys golf, travel, hanging with his dogs, one named Porterhouse, and cooking for his family and friends.
Joseph Dugdale
Owner / Operator
Joe Mac has worked at Kincaid’s since he was an 18-year-old senior at North Central High School. It’s been a dream of his to own Kincaid’s and now that the dream has come true, he still enjoys the same aspects of the business he’s loved all these years, the customers. He thinks people way over think cooking and is happy to tell them about his favorite cut of meat, a prime bone-in rib eye done on the grill over a low temperature until it reaches medium rare. He claims it can’t be done wrong. Joe Mac is a foodie who loves every aspect of the food industry. He recommends Chef Carl’s Trinity to all of his customers and has it on his kitchen table to use like salt at the home he shares with wife Christina.