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April 4, 2012
The Williams Way: Terrebonne standout wowing with mix of talent, versatility, work ethic
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There is no such thing as a typical day for Rae Boudreaux and the Cajun Meat Market crew. “I wish we could have one day to do chicken, another sausage and another for other things,” Boudreaux said. “That won’t work for us. One day I’m making 100 pounds of green onion sausage and the next day I have to make another 100 pounds, or I’ll be making something else.”
The reason for required versatility rather than routine work is that processing specialty meats such as freshly packaged area favorites that include boudoin, hog head cheese and chicken-based products, catering, and offering breakfast and lunch, is based on immediate consumer demand.
“We have a lot of sales people that come in and will get breakfast eggrolls or kolaches for their customers,” Boudreaux said. “We also have a lot of businessmen that go on hunting trips and bring in exotic wild game for processing, like elk and antelope, things we don’t shoot around here.”
The meat market’s range of offerings began 22 years ago when Boudreaux’s father, Freddy Bourgeois, and four business partners saw a need for local hunters that brought in regional game to process. As product offerings expanded to include more traditional meats like beef, pork and smoked chicken, so did the shop’s options.
“We sell fresh cut meat, specialty meat, we have a big catering business and we deliver meals,” Boudreaux said. “Our two biggest sellers are stuffed chicken and chicken salad. People come from all over for our chicken salad.”
Decades ago, having a local meat market was as common as a neighborhood bakery, seafood shop or produce stand. With the growth of supermarkets those iconic businesses become distant memories.
Boudreaux said contemporary consumers shop with the misconception that specialty markets are more expensive than supermarkets for the same items. It is a common assumption that this business owner said is wrong and illustrated with prices that range from a grilled cheese sandwich for $2.71 to a turduckin basket dinner that feeds 16 people for $99.99.
“People find that we’re no more expensive than a grocery store, and it is better quality meat because we cut it all fresh when you come in,” Boudreaux said. “You don’t see a lot of fresh cuts on the shelf in supermarkets or specialty items like stuffed duck breast with cream cheese and jalapenos.”
Part of the Cajun Meat Market’s edge comes with having co-owner Sean Boudreaux educated by the Nicholls State University John Folse Culinary School. With that trade training he is able to transform meat market basics of smoked chicken or barbecue brisket to a level that similar shops fail to attain. “This helps,” Boudreaux said of her husband’s skilled work.
The Cajun Meat Market owners contend that adding breakfast and lunch menus, catering services and taking special orders for events that range from business dinners to church benefits is a major part in their secret for success.
“We continue to be successful because we look at the meat markets that come in and out and don’t make it because all they do is meat,” Boudreaux said.
Today, it is common for people to work outside the home. So they often order ahead and drop by for dinners that they take to their families. “We don’t keep meat in the case because it is fresh,” the second generation business owner said. “We don’t use MSG or any preservatives so it is definitely a high quality product.”
The market also offers meal packages such as turkey dinners, ham baskets, and variety baskets built around smoked sausage, chicken or duck. Added specialty items include products such as bacon-wrapped quail, shrimp shiskebabs, crawfish pie and cracklin. Even fresh vegetable and fruit trays are available.
The Cajun Meat Market is not limited to main courses. Desert offerings highlight pecan pie, pralines and peanut butter fudge make on location.
As this small business grows and time progresses, the idea is to capitalize on foods people no longer make at home. With a goal of increasing their catering service, owners insist the lack of routine keeps them from planning to far ahead and able to cope with day-to-day demands.
“Work remains steady, but with no dull moments,” Boudreaux said. “Blink your eyes and it changes. That’s good. It keeps it interesting.”
Cajun Meat Market owner Rae Boudreaux places freshly packaged boudoin on display for the day.
