Fleming's Processing was started by Ken Fleming Sr and Ken Fleming Jr in 2009 by Ken Fleming Sr., with a deeply rooted passion for the meat business. It didn't take long after opening the first store for more of the family to get involved. Ken Sr. and Ken Jr. grew the processing business from servicing hundreds of hunters a year to thousands a year in just a couple of years. In 2016, the company expanded with another location and the goal of becoming a true full-service operation. We added a kill floor for cattle and pigs and eventually a full premier taxidermy studio.

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Today, Fleming's is run by Bradley Fleming with a continued focus on one thing: taking care of ranchers and hunters in any way we can. Over the years, we have refined nearly every aspect of the processing business. One of the things we take the most pride in is knowing that the animal you bring us is the animal you get back. We take immense pride in operating a clean, organized, and professional facility.

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That attention to detail carries through everything we do - from how your meat is cut and packaged to how your trophy is brought back to life in our taxidermy studio. Quality is extremely important to us, but so is taste. We use fresh USDA-inspected beef and pork products in our processing, along with quality blends of all-natural seasonings. Our smoked products are cooked and smoked in-house using ProSmokers and real wood smoke.

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Most importantly, every order benefits from the skill and knowledge that comes from multiple generations in the meat business. We want you to come back year after year - and we work hard to make sure you do.