Tom Jr's Meat Market, Deli, Grill and Deer Processing

"Traveled to Kirbyville, from MO, looking at property in the area. I'm a TX girl, and I know good smoked meats when I eat them. I was disappointed. I bought several varieties of sausage and boudin... they were reasonably good. The big disappointment was the smoked turkey. I couldn't eat it. It was dreadful. Way tough and salty. I'll try boiling it for a while... maybe it'll help. I think I'll continue to buy my smoked meat from Pateks in Shiner, TX. Good luck, folks."

"I've been all across America, and Tom Jrs. Has Every meat market beat. Hands Down! If only I could order some of those sausage. Thanks Laronda."

"We just ordered 4 cheeseburgers...Yall, DON'T Change your Recipe!!! ABSOLUTELY the BEST cheeseburger I have ever eaten in my life!!! Tender, juicy, cheesy, PERFECT!! Don't go to Sonic for your burger if Tom's is open. Support local. It's worth the money, the quality beats what little difference in price there might be. The lady at the register has a sweet personality,too."

"I’ve had three deer processed here and I have been impressed each time. They are quick. Sometimes my deer is ready in one week. They are very reasonable with some of the best prices I’ve paid in years. And the smoked sausage is some of the best I’ve ever had. Period."

"It's a meat market, lunch counter and smokehouse. This review comes after our second visit. First time, we limited ourselves to a couple of strategic purchases to get a general picture (taste) of the over all quality. Smoke is the number one product. The fresh meat and butcher shop is a close number two. On our first visit. Two medium links, one pork rope sausage and two smoked hocks. Most sausages are made to three grades of "heat," mild, medium and hot. Also, each flavor and heat content are clearly labeled. Tasting show that the sausage is stellar on two levels. First, the combination of meat, fat and spice is well balanced. Second, comes the deep, deep layer of smoke which the meat is subjected. You'll observe I used the adjective, deep, twice. This sausage has a gorgeous, rich, complex character. It serves well by itself or as a seasoning agent. I'd like to see him make a spicy Tasso. I know the pit master could produce such a special product. The hocks are off the hook. One was cooked with pintos a day or two after purchase. Crazy spice and smoke which produced a dish that was unspeakably delicious. In a conversation with the meat market manager, he freely confesses that the price of his product is higher than most. Yet, he asserted, the quality of the product speaks for itself. I tasted and have heard its reasoning."