At just 16 years old, Kenny Brinker was prematurely forced into adulthood, due to the tragic loss of his mother. He forfeited his plans of attending college to stay and help raise his siblings and work the family farm. This decision changed the course of his future, leading him and his family to their current success.
In 1982, Kenny married Susan Jacquin. They had three children together: Amanda, Travis and Cody. In 1998 the entire family moved to Auxvasse, Missouri and doubled their hog operation. Since this time, the children have established and put down roots.
Amanda married Gary Seute. They have three children: Emma, Wyatt, and Myra. Travis and his wife Kaley have two boys: Holden and Cade. Cody is not yet married, has no children and is accepting applications.
In 2009, Kenny began gifting his children shares in Brinker Farms. Harrison Creek Farms had become a 2,800 -sow farrow-to-finish operation.
In 2014, talks began with Cory Hawkins. The goal was to diversify Brinker Farms even further. In August of 2014, a partnership was formed, land was purchased and ground was broken on Central Missouri Meat & Sausage. Brinker Farms would be the single source of hogs for the company.
Continuing the trend of diversifying, in 2015 Central Missouri Meat & Sausage opened its’ retail building and The Barnyard Smokehouse restaurant. In 2016 Central Missouri Meat & Sausage began private labeling the brand “Brinker Farms” for a national grocery store chain.
Cory was born in Mexico, Missouri and was raised in the Hermann area. At the age of 5 he began home kill farm butchering with his family. He was Head Meat Cutter at the Wellsville IGA by the time he was 14 years old. At 17 he moved to Union, Missouri where he received further training at Union Meat Company. One year later he returned to Hermann, Missouri and went to work for Swiss Meat & Sausage Company where he was taught hoof to rail processing by friend and mentor Mike Sloan. Cory quickly climbed the ranks there as his knowledge and passion for meat processing continued to grow.
He then moved to Fulton, Missouri where he met his wife Ginger. Ginger had a wide array of job history and experience to include: Law Enforcement, Corrections, had held Dept. of Defense Top Secret Security Clearance with a major corporation, owned a catering and bakery business, was a personal chef to high end clients in the Phoenix Metro area, and later worked as the City of Fulton Health Inspector and Code Enforcement.
They returned together to Swiss Meat & Sausage Company. Cory as back of house Operations Manager and Ginger as Catering Manager. They began sharing their experience and knowledge with others working as a consulting team to restaurants and meat processors across the state of Missouri.
In 2013 Cory went to work for R&R Processing to be closer to home. That is where he met Kenny Brinker. With Kenny being a pork producer and Cory being a meat processor they began toying with the idea of a combined venture that would offer our community locally raised pork and beef.
In 2014 Cory and Kenny made the decision to move forward with their talks of a meat processing plant. August of 2014 Central Missouri Meat & Sausage went from a hypothetical idea to a reality. The partnership was formed and Central Missouri Meat & Sausage came to fruition.
In November of 2014 Central Missouri Meat & Sausage opened for custom processing. Their vision continued to grow and transform, going from custom processing to State Inspected processing and finally operating under USDA processing. This process enabled the company to expand its’ sales of local premium products nationwide. November 2015 the retail building opened and December 2015 The Barnyard Smokehouse restaurant opened.
The company now offers: wholesale meats to national distributors, supplies private label Brinker Farms pork to a major grocery store chain, supplies meat to restaurants across the state, catering, VIP Room Rentals, full menu restaurant with a bar, patio seating with outdoor firepits, deli, retail butcher shop, groceries, gift baskets, gourmet candies and much more.
8 a.m. to 8 p.m.
7 Days a Week