Dean and Beth Antie opened Antie’s Meat Market & Deli in Pearland in September 2014.[/caption]A restaurant was never a large part of Dean and Beth Antie’s original business plan. However, the popularity of the Louisiana couple’s sandwiches prompted the Anties to expand their meat market.
“The original concept was a meat market with a carryout deli,” Dean said. “That didn’t exactly pan out. It seemed as if the people in the area were looking for a good deli where they could get a good po’boy and a good Cajun-style dish.”
Dean and Beth opened Antie’s Meat Market & Deli in September 2014. The couple—who moved to Texas in 2007—said they wanted to open a meat market in Pearland to provide patrons with quality meats and dishes inspired by their home state.
When developing the deli’s menu, Beth said she focused on small details that are distinct to Cajun favorites. She said the deli’s shrimp po’boy is popular with customers and is based on the principles of fresh, hand-battered shrimp and fresh bread.
The boudin balls are a customer favorite and are made with fresh boudin sausage ($4.99).[/caption]“When you see someone eat all of their bread and not leave it behind, you know you’ve got a good bread,” Beth said. “People know us for the certain flavors in our foods. That is the one thing we don’t want to skimp on.”
As the popularity of the deli at Antie’s continues to grow, so does interest in the meat market. With an emphasis on providing fresh meats, Beth said she hopes the meat market sees the same demand in the near future that the deli has experienced over the last year.
With 25 years of experience in the meat industry, Dean said he strives to provide cut-to-order quality meats as well as meats that are not typically available in Texas.
To achieve this, the couple partners with meat suppliers in Louisiana and Texas to offer alligator, lamb and duck meat for customers to purchase in-store. Beth said she and her husband only work with Louisiana and Texas-based meat suppliers to ensure customers are receiving regional products.
“We want to make sure we’re not getting [the meats] elsewhere,” she said. “We want to support our local [suppliers] and support where we’re from.”
Although Antie’s was originally intended to primarily be a meat market, Dean said the deli will help the market develop in the future.
“I think it’s going to work hand in hand,” he said. “I think the deli is going to help the meat market grow and vice versa.”
