Missouri has two of America's great meat cities — Kansas City and St. Louis — each with its own distinct BBQ and butchering tradition. Beyond the cities, the Ozarks region has a strong independent farm and butcher shop culture, and Missouri's central agricultural counties produce quality beef, pork, and lamb for local and national markets.
Kansas City: BBQ Capital
Kansas City's BBQ tradition is world-famous, and the local butcher shops reflect it. KC butchers know exactly which cuts are needed for burnt ends, brisket, and ribs — and several shops supply both home pitmasters and the city's legendary BBQ restaurants. Find Kansas City butcher shops.
St. Louis
St. Louis has a strong German heritage that created a sausage-making and whole-animal butchering tradition. The city's South Side and the suburbs have several traditional meat markets alongside modern artisan shops. Browse all Missouri butcher shops.
The Ozarks
Missouri's Ozark region has a self-sufficient farm culture where local beef, pork, and game processing are still practiced by many families. Custom processors in the Springfield and Joplin areas serve both the farming community and hunters. Find deer processors in Missouri.
Farm-Direct Beef in Missouri
Missouri's central counties have numerous farms selling beef shares. Find beef share farms in Missouri.