Today we’d like to introduce you to Mark Cantu.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
TEXAS REBEL
My husband was born and raised in a small town in the RGV, Raymondville, Texas. In 1959, his grandpa Chuey, or ‘Pops’ as he calls him, after landing on five beaches during WWII, returned home and considered opening a bowling alley. Instead, he opened a meat market. They would soon be going through 2-3 thousand pounds of just sausage per week. Chuey’s Meats was in business for over 50 years.
Mark’s work ethic began developing from an early age as he took on responsibilities and began to form an entrepreneurial mindset. From the slaughtering and the butchering to the processing and management, he learned a lot about business and the meat industry growing up.
He participated in FFA in high school and soon after became a certified Taxidermist. Though he felt inclined to continue in the line of work, after having his first son he pursued a new challenge and went into the oilfield.
During that time, his esteemed grandpa Chuey became ill and passed away. Soon after, Mark’s dad and other close family members were lost as well. It was a difficult time and the market unfortunately closed down.
Mark worked as a roughneck for 6 years before working his way up to a warehouse management position at Baker Hughes. After 5 years, while having four boys to provide for weighed heavily on his decisions, his ambitious spirit led him to leave his job to open his own custom processing and taxidermy business. While it did well, eventually he and his business partner decided to go their own way.
During that time, he had the flexibility to compete in BBQ Cook-Offs, and while he grew up with both parents enjoying to cook, it wasn’t until then that he realized how much he too enjoyed it. Gratified with people’s reactions and after winning competitions, he felt inclined to go in that direction.
His next endeavors, however, came about in two other beloved areas, fishing and hunting. He began to work as a Fishing Guide in Port Mansfield as well as a Ranch Hand for La Coma Ranch in Edinburg. As he continued to acquire skills from valued mentors in the fields, his fishing teams went on to win several tournaments and he further developed his expertise in hunting.
Early one morning as he was headed for a charter, he was involved in a serious car wreck. This physically hindered his work in a major way, so he was recommended to work as a technician at a local animal hospital in McAllen where I happened to work. Soon after recovering, he was hired and we met.
It was amusing to discover how well we got along, considering how different our views were. For one, I was a vegetarian/aspiring vegan and he was a meat-eating country boy. After two years of friendship and working together, we began dating and a year later we were married.
He showed me the noble sides of the industry I’d previously rejected as inhumane and unethical altogether. Needless to say, I now have great appreciation for the hard work that goes into local farming, ranching and meat production.
After deciding to grow our family, Mark made the decision to go back to the oilfield and start over from square one. He got a job as a roughneck, once again, and in a matter of six months he worked his way to a Coordinator position at Innovex International, Inc.’s, Pleasanton, Tx location, where he now puts in 70+ hours a week. The company designs and manufactures products to support upstream onshore and offshore activities worldwide.
Since moving to Pleasanton, we have become enamored with the family-centered, hard-working Atascosa County community and we now have two children aged 5 years and 10 months of whom I’m incredibly grateful to raise and homeschool.
The idea for Texas Rebel Smoked Meat Co. was born after receiving compliments from family and friends after trying his home-made venison jerky and snack sticks from his hunts. “This is the best jerky I’ve ever had.” is the comment we heard the most. We knew we had a great product and decided to share his talent with the public.
After some guidance from, now friend, Mike Herrera from Structured Elements Marketing, who helped in designing our logo and website, we decided to go ahead and make it an official business.
Without delay, Mark had a small metal roof on our property, originally built for skinning wild game, closed in and turned it into a meat processing facility with brand new equipment.
When he began making calls to local meat companies to begin production, he was welcomed back by old associates who hadn’t lost his number.
He is now making 100% beef jerky, snack sticks and summer sausage every week to sell online and at markets in Texas, from San Antonio to Rockport, Gonzales, Poteet and more.
TRSMC is also on Public Square and sending products nationally. As of now, we have sent products to 31 states and counting! The furthest it has gone however is Hungary, when the proud dad sent jerky to his oldest son while deployed.
As of recently, he has also begun to produce polish sausage and now provides it weekly to the good folks at Pure Country BBQ in SA, TX.
One of Mark’s favorite things continues to be the look on people’s faces when they try and like the products. Whether it’s the Habanero Lime or Teriyaki Jerky to the Jalapeno Cheddar summer sausage, it just never gets old! We are so pleased to have many repeat customers. It’s been great to meet so many wonderful people at the different markets we’ve attended.
Many customers ask us about the source of our beef, and although we have started our own longhorn herd, the amount of beef we go through, even as a mere start-up, is much larger than we could currently operate.
Using our own cattle is a long-term goal for us as we love country life and appreciate the ability to allow our animals plenty of pasture and sunshine. We value humanely raised meat from local farmers and ranchers so we use STX Beef Co., who utilize Dr. Temple Grandin’s best practices to design and run their facility.
Since starting our business, it has been a lot of investment, a lot of learning and lot of overtime. The most difficult obstacle for us has been allotting the time needed for a start-up business. We currently have no employees.
Mark’s Oilfield job is highly demanding, so there have been countless sleepless nights. Arriving home at dark to then go on all night making our high-quality products, attending his full-time job and markets almost every weekend in the last quarter of 2024 was not easy. I think anyone who really knows him would attest to his tremendous energy and ability to function at a high capacity. He gets it done and excels, even with little sleep.
For me, because I prioritize our children, our marriage and home, my involvement with the business is a challenging balance.
Though we are glad we are reaching the point where hiring is in the near future, making sacrifices is necessary but Mark, being the incredibly hardworking person that he is, makes the load lighter and allows many of our fast-paced days to consist of cherished quality time.
Through the difficulty, we felt called to create and build this business when we did. In part because we appreciate the freedom of competition in a free market, and in part for our families. Mark wished to continue in his family’s craft as well as have a way in which we can now work and learn together. We pray for direction and the feedback we get about our products is very motivating.
We are fortunate to have some amazing family and friends to thank, as they have been there with their help and support along the way. We are grateful to be a part of a network of people who value freedom, family and supporting local.
Why Texas?
We are native Texans and proud to live here.
Why Rebel?
We are not afraid to go against the grain and stand for Truth and for our values. We do not hesitate to fight for freedom and our children’s future. Our business is run the way we strive to run everything else in our life, with care and high standards. As we build together, we strengthen our foundation in serving God’s Kingdom and we have immense gratitude for the blessings in our life today. We look forward to what the future has to bring!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Since starting our business, it has been a lot of investment, a lot of learning and lot of overtime. The most difficult obstacle for us has been allotting the time needed for a start-up business. We currently have no employees. Mark’s Oilfield job is highly demanding, so there have been countless sleepless nights. Arriving home at dark to then go on all night making our high-quality products, attending his full-time job and markets almost every weekend in the last quarter of 2024 was not easy. I think anyone who really knows him would attest to his tremendous energy and ability to function at a high capacity. He gets it done and excels, even with little sleep.
For me, because I prioritize our children, our marriage and home, my involvement with the business is a challenging balance.
Appreciate you sharing that. What should we know about Texas Rebel Smoked Meat Co?
We make 100% beef jerky, snack sticks and summer sausage.
We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
Mark puts in 70+ hours a week in addition to Texas Rebel
Pricing:
- Jerky $10
- Snack Sticks $8
- Summer Sausage $12-15
Contact Info:
- Website: texasrebelsmokedmeat.co
- Instagram: https://www.instagram.com/texasrebel_smokedmeat/
- Facebook: https://www.facebook.com/profile.php?id=61559958904285
