When it comes to the last Thursday in November, some of us are thankful we don’t have to cook because of people such as Al and Donnie Cusack.
Al and Donnie, who own and operate Cusack Meats, have never known any other business than providing high-quality meats. They were born into it and happily will die a part of it. That’s why their warehouse is beyond hospital clean. That’s why they not only embrace the daily state Health Department inspections but exceed the cleanliness standards. (Don’t get Donnie started on healthy storage habits unless you’ve got an afternoon to kill.)
"My family started this company 76 years ago. If that doesn’t motivate us to continue providing our customers the very best meat products and the trademark Cusack service, I don’t know what does.” Al said.
It’s that same pride that moved them to engineer their own glazing machine more than a decade ago in the warehouse at 301 SW 12.
"After we spiral cut and glaze the ham,” Donnie said, "we run it through an open flame. No one made a machine to do what we wanted, so we had it made.”
The honey and spice that make the hams so nice isn’t just on the outside.
"Our hams are injected with 100 percent pure honey prior to smoking,” Al said. "That way, you’ve got that honey flavor inside and out.”
Cusack Meats has been producing 270 hams a day to meet the demand of their customers, which start in Oklahoma but extend north into Canada and to all points between.
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