Summit Meats

Starting in the early 1900s, the Turpen family raised beef cattle, sheep, and hogs on their family farm in Nancy, Kentucky. Great Uncle Bam Turpen initiated a small-scale meat cutting business to provide a safe and clean location for processing local livestock. In the early 1960s, Grandfather Howard Turpen and his wife Elizabeth expanded the business significantly, creating Turpen’s Whole Hog Sausage and supplying meats regionally. In 2016, Kyle Turpen and his business partner David Corbin founded Summit Meats and Meat Processing, increasing the scale to handle higher volumes and maintaining a focus on safety and cleanliness. Today, they serve over 5000 farm families and provide quality meats to over 10,000 families annually.

The business partners with local farm families to ensure the highest quality meats, emphasizing direct traceability. Animals are fed a high-quality diet of grass and non-GMO grains, ensuring a delicious finish. The facility uses state-of-the-art equipment to vacuum package each cut, which is thoroughly trimmed, portioned, and labeled for easy freezer storage. The business adheres to USDA inspection standards and maintains a clean and safe processing environment.

The business offers custom processing and USDA inspected meats, with a strong focus on customer service and satisfaction. They provide various quantities of meat shares to fit different budgets and space requirements, offering significant savings over store-bought meats. Additionally, they run promotions such as contests to win free Kentucky beef, emphasizing their commitment to community engagement.