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Mac’s Meat: Farm-to-Fork

by | Sep 2024

MAC’S MEAT Processing has transformed local food traditions in our town since 1969. Established by Hugh “Mac” McCormick, this family-owned business has continuously grown and adapted over the years while maintaining its core values of quality, service, and community support. Hugh McCormick built Mac’s Meat Processing alongside his wife, Ruby, and children, Larry McCormick and Lynn McCormick Jackson. Their loyal employee, Bobby “Bobcat” Suydam, soon joined them, dedicating nearly half a century to the business. 

Today, under new ownership, the legacy continues with a dedicated team led by long-time manager John Stephens, who has been part of Mac’s for over 15 years. 

The current owners, Jeff and Becky Smith, transitioned to Mac’s from a life on the road. Jeff, a former semi-truck driver, and Becky, who prayed fervently for a change that would keep their family together, found their calling at Mac’s.

“I prayed specifically that the Lord would provide Jeff a job so that he could be home and that he would make enough money to support our big family,” said Becky. 

With divine intervention and community support, they acquired the business and have been stewards of its growth and success for over 20 years. 

Over the past 20 years, Jeff and Becky have transformed Mac’s Meat Processing, modernizing the facility and improving its meat processing techniques. Its user-friendly website features an online cut sheet form, allowing customers to conveniently select their options and submit orders via email for convenience. 

They also transitioned from paper wrapping to vacuum sealing and now offer a wide variety of cuts and options. Customers can choose from smoked brisket, jerky, summer sausage, seasoned ground taco meats, and fajita strips. Mac’s also offers specialty cuts and the option to age steak primals for an additional 21 days to enhance the flavor and tenderness of the meat. 

The team, including John Stephens, Bob Suydam, Gary Campbell, and Donnie Gifford, prioritizes cleanliness and quality, ensuring every product meets the highest standards. 

“There is an old saying that your employees can make you or break you — these guys are making it every day.” 

At the center of Mac’s Meat Processing is its commitment to the community. It supports various local organizations, including Isaiah 117 House, Life Choices, House of Blessings, Blue Monarch, and Mosaic, a Christ-centered rehabilitation program for men. Mac’s provides opportunities for rehabilitation and growth, like employing men from Mosaic. The family believes in giving back and supporting the community that has supported them. 

Growing up in farming families, both Jeff and Becky have a profound appreciation for the farm-to-table movement. 

“My grandaddy had a dairy farm, and Jeff ’s papa raised cattle and pigs as well. We both grew up with our families’ freezers stocked with meat right off the farm. Jeff has always enjoyed working with cattle, and it seemed like a fit for him,” Becky explained. 

Their backgrounds in dairy and cattle farming helped them understand the importance of knowing where food comes from. The business connects customers who do not raise their own livestock with local farmers and ranchers who provide high-quality, locally-grown livestock. This ensures that customers can trust the source and quality of their meat. 

The dynamic economy and inflation present significant challenges for Macs, as they do for other farms and businesses. The rising cost of living has affected customers’ ability to buy in bulk, and the shrinking availability of farmland has impacted livestock growth. 

“More mama cows and their young were sold last year than ever before. Without mamas to have babies, where will that leave us next year or the [in] years to come?” 

She continued, “If things don’t change there could be a shortage in availability of meat.” 

Mac’s continues to support local farmers, recognizing their vital role in America’s food supply. 

“We love to support our local farmers and ranchers because they truly are the backbone of America,” Becky said. 

Mac’s Meat Processing is constantly evolving to meet growing demands. In response to increasing customer demand, they have expanded to include a small retail market. They offer a variety of locally sourced, USDA-inspected meats, including their famous SOOO Pig Sausage and Mac’s Competition Bacon. Their retail market is worth the visit, offering dry-aged beef primals for incomparable flavor and tenderness. 

Jeff and Becky love good food, and sharing their love is part of the business. Their website offers helpful tips and recipes for grilling steaks and hamburgers and creating quick meals like beef stroganoff with stew meat or fajita strips for stir-fries. 

“The fajita strips that come from our beef are amazing,” she began. “Just stir-fry those with fajita seasoning, peppers, and onions to make a quick meal. You can substitute the fajita seasoning and do your favorite stir-fry.” 

Their sausage corn chowder is a beloved recipe among family, friends, and employees. 

Mac’s Meat Processing plans to continue growing, providing quality home-grown meat and supporting the community. The company’s ethical business practices create steady growth, and it is exploring opportunities to make its products more widely available. 

The origin of food is often a mystery in our society, but Mac’s Meat Processing firmly believes in prioritizing transparency, quality, and community. This family-owned company exemplifies the true meaning of the farm-to-table movement. 

“I feel like more people are more conscious about supporting local businesses now than ever. I believe COVID-19 was a wake-up call that we may not always be able to depend on the commercial industry for our food. We need to learn how to grow our own food [again] and depend on each other to grow, share, or trade what we need.” GN 

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