Miller's Processing

We began as a product of pure passion by Dirk Miller in a tiny 10’ x 20’ room. Built on the core values of hard work, honesty and determination, Bang & Bow Taxidermy soon evolved into a full-time job requiring a great leap of faith in terms of a father of 3 children leaving a 20-year career to focus on a new way of life.

In 2004, meat processing was soon added to our menu and we were off and running – continually striving to offer Bell County not only the typical carnivore services, but also the intangible qualities not seen in many other shops around. In 2008, we changed our name to Miller’s Taxidermy & Processing – cementing our stake in Central Texas as a name to trust in all things meat.

Now operated daily by Dirk’s son, Dylon Miller and fellow Operations Manager, Tyler Carpenter, we are focused on the future and excited for the opportunity to grow with this great community. We believe our success is solely reflective of the fact that we as the Miller family, pour everything we have daily into ensuring every customer’s satisfaction. The same can be said for our restaurant right down the street – made possible only by the success and support of our customers. As with any of our places of business, we are determined to turn first-time
customers into extended family.