Our Story

In the late 1990’s, one of my best friends Kevin Plackmeyer and I had an idea to start butchering hogs at my house with about 20 guys from work. We brought some needed equipment such as tables, a saw and wrapping paper. We processed the animals out of a 12×32 shed. Not long after we had purchased the equipment, Kevin passed away from a heart attack at the age of 40. This is where the name KP Processing originated.

 

Even though this was a tough time for me, I decided to continue to slaughter with the guys from work, and then decided to start taking beef that farmers had raised. We had a 18×40 shed that was added with the original 12×32 building. The smaller shed housed the cooler which was 10×14 and is where we hung beef in quarters and half hogs. When it can time to cut the quarter beef, half hogs and deer, I would pack the carcass up the hill into the shed at the top, where we would cut and package. Our first year we processed over 120 deer. We had taken all our specialty products to another processor to make and then bundle for pick up.

 

As the years went on, we out grew our little meat shop at the house and moved to our current location. In 2007, my dad and I built a 40×60 building on 10 acres. This is when we really became a custom meat processing plant. We had no rail system or big hanging cooler to hang half carcases. Again I packed all the quarter beef, whole deer and hogs to the little 10×16 cooler to chill then back to be cut and packaged, all while working a full time job. My family has been a big part of this business. Both my parents help as well as my three boys and wife who also works a full time job. Nights and weekends are our hours. We have spent many nights burning the midnight oil, and a few times we have seen the sun rise.

 

In the summer of 2008, we were able to install a rail and hang cooler as well as added a walk-in freezer. Since then we have continued to grow bigger and bigger, I have purchased new equipment. In 2013, we added another 4000 square feet which has encompassed a new smoker room, addition to the slaughter floor and upcoming retail with restaurant space. Our current plan is to under go Missouri State Inspection and/or USDA inspection. We were introduced to the Missouri Association of Meat Processors in 2002 as well as American Association of Meat Processors. What a blessing to become a part of these great organizations!! So many wonderful knowledgeable and helpful people accepted us with open arms. Through many trial and tribulations, we still realize that meat processors are top notch!