Processing Hours:

6 a.m. to 2:30 p.m.

Monday - Friday

Cory Hawkins - Owner/Operator

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.