Mac's History, Owners and Employess
Mac's was built in 1969 by Hugh McCormick who ran the business until he handed it down to his son Larry. In 2003 Larry sold the establishment to its current owners Jeff and Becky Smith.
Meet the folks who work at Mac's or rather the folks who keep Mac's working. Bobcat Watson and how Mac's got it's start. Bobby Watson began cutting meat in 1956 when he was just 15 years old. He worked in several locations in the county until he began working for Hugh McCormick at Mac's pool room. In its day the pool room was well known in this and surrounding counties as "the place" to hang out, shoot pool, and get the best bowl of chilli that ever was and ever will be made. Other favorite items on the menu at Mac's was their cheeseburgers and what was known as a mix-bowl. A mix-bowl in case you didn't know was a combination of a half bowl of chili and a half bowl of stew. Hugh McCormick better known as Mac was looking for a better quality and less expensive meats for his menu. So the idea of building a slaughterhouse and harvesting livestock was born and of course Bobby Watson would be the meat cutter. Little did Mac know that the slaughterhouse would thrive and far out do the pool room as a money maker in those days. Bobby Watson better known as "Bobcat Watson" to his friends and co workers went from cutting meat and making chilli at the pool room to cutting meat at Mac's Slaughterhouse. But not before he actually helped build the place, laying block and doing some of the actual construction on the building. Yes, Bobcat Watson has been with the business since the very beginning and is still around helping out hanging out and keeping watch over the place today. As for "The Pool Rooms" secret chilli recipe, Bobby may be the last living person to know it,unless... he has given it to me?
Linda Henley is my friend and neighbor who also packages the meat at Mac's. While I'm off in a hundred different directions I have peace of mind knowing that Linda is keeping things running smoothly in the packing dept.
Blake Miller is the "clean up boy" but he has a long list of other jobs as well. When everyone else is tired and ready to be done; here comes Blake to the rescue. He cleans up the messes we make so we can move on to other things. Blake is also known as the "blakenator" for the many hours he spends slicing bacon.
John Stephens. I guess you would call John Jeff's right hand man. John works really hard for us. He knows how to do everything from cutting to packaging from slaughtering to customer service. John is usually the first person here and the last one to leave.
Ricky Stephens is John's dad. Ricky helps wherever we need him, from boning out meat to wrapping to hauling out meat. We bounce Ricky around like a ping pong ball but it suits him cause he is a ball of energy and he is always humming a tune or telling a joke.
The owners of Mac's Meat Processing are Jeff and Becky Smith. We have been married for 26 years with 5 wonderful children, 2 grandchildren and one on the way. We bought Mac's about ten years ago because Jeff was an over the road truck driver and was looking for a way to be home more with his family. Although the hours are sometimes long and the work is hard, we take pride in our work and cherish all the people we've met and friends that we've made.
Mac's Meat Processing also known as Mac's Slaughterhouse at 67 Mac's st. Winchester TN 37398. Our desire at Mac's is to have the best quality service at reasonable price while seeking ways to serve you better. Mac's primary business is the harvesting and processing of livestock. Mainly beef and hogs but we do sheep goats and deer as well.
Things Mac's has to offer...
• custom slaughtering and processing
• fresh country sausage
• ground beef
We hope to have some other products available in the near future such as summer sausage and some other smoked meats.
Meet the folks who work at Mac's or rather the folks who keep Mac's working. Bobcat Watson and how Mac's got it's start. Bobby Watson began cutting meat in 1956 when he was just 15 years old. He worked in several locations in the county until he began working for Hugh McCormick at Mac's pool room. In its day the pool room was well known in this and surrounding counties as "the place" to hang out, shoot pool, and get the best bowl of chilli that ever was and ever will be made. Other favorite items on the menu at Mac's was their cheeseburgers and what was known as a mix-bowl. A mix-bowl in case you didn't know was a combination of a half bowl of chili and a half bowl of stew. Hugh McCormick better known as Mac was looking for a better quality and less expensive meats for his menu. So the idea of building a slaughterhouse and harvesting livestock was born and of course Bobby Watson would be the meat cutter. Little did Mac know that the slaughterhouse would thrive and far out do the pool room as a money maker in those days. Bobby Watson better known as "Bobcat Watson" to his friends and co workers went from cutting meat and making chilli at the pool room to cutting meat at Mac's Slaughterhouse. But not before he actually helped build the place, laying block and doing some of the actual construction on the building. Yes, Bobcat Watson has been with the business since the very beginning and is still around helping out hanging out and keeping watch over the place today. As for "The Pool Rooms" secret chilli recipe, Bobby may be the last living person to know it,unless... he has given it to me?
Linda Henley is my friend and neighbor who also packages the meat at Mac's. While I'm off in a hundred different directions I have peace of mind knowing that Linda is keeping things running smoothly in the packing dept.
Blake Miller is the "clean up boy" but he has a long list of other jobs as well. When everyone else is tired and ready to be done; here comes Blake to the rescue. He cleans up the messes we make so we can move on to other things. Blake is also known as the "blakenator" for the many hours he spends slicing bacon.
John Stephens. I guess you would call John Jeff's right hand man. John works really hard for us. He knows how to do everything from cutting to packaging from slaughtering to customer service. John is usually the first person here and the last one to leave.
Ricky Stephens is John's dad. Ricky helps wherever we need him, from boning out meat to wrapping to hauling out meat. We bounce Ricky around like a ping pong ball but it suits him cause he is a ball of energy and he is always humming a tune or telling a joke.
The owners of Mac's Meat Processing are Jeff and Becky Smith. We have been married for 26 years with 5 wonderful children, 2 grandchildren and one on the way. We bought Mac's about ten years ago because Jeff was an over the road truck driver and was looking for a way to be home more with his family. Although the hours are sometimes long and the work is hard, we take pride in our work and cherish all the people we've met and friends that we've made.
Mac's Meat Processing also known as Mac's Slaughterhouse at 67 Mac's st. Winchester TN 37398. Our desire at Mac's is to have the best quality service at reasonable price while seeking ways to serve you better. Mac's primary business is the harvesting and processing of livestock. Mainly beef and hogs but we do sheep goats and deer as well.
Things Mac's has to offer...
• custom slaughtering and processing
• fresh country sausage
• ground beef
We hope to have some other products available in the near future such as summer sausage and some other smoked meats.