FAMILY TRADITION
THIRD GENERATION AND GOING STRONG
EJ’s Meat Company JEFF MATIAS RECOGNIZES FAMILY, STAFF AND COMMUNITY AS KEYS TO EJ’S CONTINUED SUCCESS by Michelle Banse Stokes, photos by Emily Henderson
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J’s Meat Company is known far and wide for their Country Style Smoked Sausages, but few people know there’s a secret family recipe and three generations of tradition sizzling on their grill. EJ’s Meat Company’s history is rich and still being written. The latest chapter involves sticking to its roots.
… we stuff, twist and tie each link by hand. We use hog and sheep casings instead of artificial ones and smoke with pecan wood we cut on our farm. Everything is hand-spun the old-fashioned way. We take our time and nothing is rushed.”
“It’s a family tradition for us,” said Jeff Matias. “Grandma used to bring me to the plant to help with odds and ends, starting when I was about seven years old. I loved it because we’d stop at Howard’s every morning and I’d get candy and a drink. Then I’d go to work to earn my food and snacks. I did all the same things I do now … whatever Grandma needed me to do.”
“Both my mom and wife work in bookkeeping and behind the scenes while my two older kids are pitching in like I used to do when I was younger,” added Jeff. “I have two uncles that also come to help out. We also have staff that have been there forever. These men and women saw me grow up. It’s like a big family.”
Chalk it up to family tradition: Jeff is quick to share that he’s still making sausage the same way as they did when he was young. “My grandfather, EJ Simper, fine-tuned everything over time,” shared Jeff. “We’re producing the same product that he was when he started in 1982. Everything is handmade
There are many hands that go into the work and Jeff recognizes how vital his family and staff are to EJ’s Meat Company.
In addition to sausage, EJ's Meat Company is also known for their fresh meat selections and deer processing. “A lot of hunters come to us because we use small batches,” said Jeff. “You bring me your deer and you’re going to get your deer back. That’s important to us and a tradition we’ll continue.”
SHINER, TEXAS |
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