MORE THAN MEATS THE EYE
LET’S GO TO THE MARKET Someone walking into Cooper’s Meat Market at 6002 Broadway for the first time might not realize how this small, tightly packed, quiet little space could house such a giant resource for local shoppers. There is a feeling of discovery as seemingly endless culinary delights from casseroles to lemon bars begin to emerge from several pages of menu printouts. A small gathering of customers waits patiently for their turn to place their order, or for their freshly prepared meal to be brought to them from the back kitchen. It is a pleasant place to wait with the sound of country tunes wafting softly from the back office. It’s all very cordial and civilized. There are some unique edibles such as Chupacabra Chips and other goods on display around the tiny store. Even though there is no on-site dining, you can get nearly anything you want there and take it home or have it delivered. LOCALLY OWNED AND OPERATED Mike and Tricia Johnson bought Cooper’s Meat Market as a thriving enterprise from a friend, Cooper Boddy, in 2006. “Business has grown every year since,” Mike says. He also commented, “The prices are in line with the local economy. The meat prices have had to go up due to drought.” Mike and Tricia were introduced through friends. They each had three children and dated for two and a half years before tying the knot 24 years ago. They now have eight grandchildren, including a set of twins (on Tricia’s side) plus two more grandbabies on the way. Tricia says, “They can wear me out, but I love being the main babysitter for the grandkids.”
TEXAS RANCHERS Mike and twin brother Mark graduated from Alamo Heights class of ’64. They have an older brother, Clyde III, and it was the brothers’ love of livestock breeding that got their father, Clyde, a former FBI special agent and prominent San Antonio business leader, interested in ranching. He purchased acreage out on North Highway 281 where the sons could raise champion Hereford cattle for breeding. Now, 80 acres of the Johnson ranch are being developed for a new residential subdivision. NEARLY UNLIMITED PRODUCTS Cooper’s Meat Market offers the highest-quality meats sought by gourmets and everything to serve with them. They have appetizers, salads, side dishes, desserts and other entrees, including casseroles and soups. Their focus is on quality and healthy, hearty meals and beverages, including wine and beer. They even deliver to those who would just prefer to let chef Andy and the other experts do the cooking for their dinner guests. Since 1997, Cooper’s (named for its first owner) has been selling certified Angus beef, prime and choice grain-fed aged beef, “exotics” and other meats not readily available in supermarkets or even other specialty meat markets. The exotics include bison, buffalo, venison and many other meats — rabbit, duck, quail, frog legs, cabrito, smoked salmon — just name it. Check the list on their website. Mike’s son, who works at Rackspace, has been updating the list to give a fair idea of what is available.
SERVICE-ORIENTED They are very accommodating at Cooper’s. It’s like having your own personal chef. They’ll even prepare your family recipe for you, in your own dish if you would like, and deliver it! Speaking of recipes, this local market started with another Alamo Heights family in 1997, and it is one place where you can get traditional family recipes prepared, such as Tassos potatoes, anticuchos and King Ranch Chicken. Cooper’s Meat Market’s own chili recipe just won a Texas chili cook-off. They also serve as an outlet for popular products from the New Braunfels Smokehouse and Delicious Tamales. CATERING AND PARTY FAVORITES The service the Johnsons wish more people knew about is their catering. “We have a great catering staff, which steps up for special occasions, whether it’s a wedding with 250 guests or a conference with 400 attendees,” says Tricia. “We have great trays and party platters too. Just ask.” Almost everyone is familiar with those bacon-wrapped chicken or quail bites with the jalapeño in the middle, but perhaps not everyone knows those are called “Lizzies” and they’ve got ‘em at Cooper’s! Mike and Tricia don’t advertise Cooper’s Meat Market very much. They say they get new customers through word-of-mouth, family, friends, walk-ins and various organizations, like the Texas Cavaliers. Mike says it’s the products they offer that speak for themselves. Naturally, some of the more perishable and unusual items should be requested ahead of time. The more obscure the item, the longer lead time would be advisable. Browse the menus on their website or pick them up at the market. Or just let your imagination be your menu.
Visit: 6002 Broadway
hours: 10am-6pm
phone: (210) 820-3838
website: www.coopersmeatmarket.com
By CAROLYN SELDON LAY
Photography by CASEY HOWELL
