Clark’s Custom Meat Co.: From Family Shop to Local Favorite
Danielle and Max Carrillo’s journey into the world of meat processing was not something they planned. When the couple was considering moving back to their hometown of St. Joseph, Missouri, they stumbled upon an unexpected opportunity.
Their family mentioned that the owners of Clark’s Custom Meat Co., a small, family-run meat shop, were looking to sell the business. Butch and Trina Clark, the original owners, had realized their children didn’t want to take over the meat business, and they were ready to pursue missionary work.
Danielle, a registered dietitian, and Max, who was learning day trading and studying business trends, saw an opportunity to turn their love for food into something bigger.
“We always wanted to work together as husband and wife,” Danielle explained. The Clarks offered them a chance to learn the meat trade, and for two years, the Carrillos worked closely with them before officially taking over the business in 2023.
Clark’s Custom Meat Co., which started in 2003 in a small garage, grew into a 6,500-square-foot facility. The shop serves local farmers with custom slaughter and processing while offering a wide range of creative products at their retail counter.
They now produce an impressive array of 44 different styles of snack and meat sticks, from crab Rangoon to buffalo bleu cheese, along with five varieties of jerky, including cracked pepper, barbecue, sweet and tangy, whole muscle, and Mongolian whole muscle.
Their shop also offers bacon, including the unique Hillbilly bacon, and even won an award for their Elote-flavored smoked sausage at the American Cured Meats Championships.
“We worked with them for two years before we took over in 2023,” Danielle said. “It was our dream to work together, and we had the great recipes the Clarks left us. And being the food lovers we were, we began developing many of our own flavors.”
Clark’s Custom Meat Co. focuses on sourcing its products locally whenever possible, even stocking rare items like Japanese A5 Wagyu beef.
Their retail area showcases not only meat products but also local jellies, honey, and cheeses, with options like blueberry vanilla goat cheese catching the attention of customers. Additionally, they stock Amish chicken, whole ducks, and lamb.
The Carrillos are committed to quality and growth. In the fall of 2022, Clark’s Custom Meat Co. moved under state inspection, and by the spring of 2024, they were federally inspected, allowing them to expand their distribution.
Max’s penchant for tracking data has helped them refine their business strategies, especially through targeted digital marketing campaigns.
Danielle and Max have embraced digital tools to market holiday promotions, gift cards, assortments, and bundles, allowing them to engage directly with customers.
The couple is also actively involved in their industry, attending conferences hosted by the Missouri Association of Meat Processors (MAMP) and the American Association of Meat Processors (AAMP).
“Max decided to take a couple of products to the competition for cured meats,” Danielle said. “He didn’t do too well in that first year’s competition and that just fired him up to work on and finesse his entries even further.” Their hard work paid off, as Max brought home awards from both MAMP and AAMP in 2024.
Despite their success, the Carrillos have no plans to change the name of the business. “There is no name change coming soon,” Danielle explained. “It’s not about us; it was never about us. It was and remains all about what the company means to those in our community.”
Their story is one of dedication, hard work, and community connection. Clark’s Custom Meat Co. continues to serve local farmers, sportsmen, and customers with top-quality products, while the Carrillos remain committed to keeping the family-run essence of the business alive.
As Danielle and Max say, it’s all about respect for the community and the trust their customers have in them.
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