“We aren’t here to make loads of money,” explains Chancy Franks. “We are just here to make ends meet for ourselves while offering our customers quality meat processing for a reasonable price.”
New to the area, Chancy and wife Kelly (at left) have relocated from Stinnett, Texas (Panhandle area) due to family property inheritance on the south side of Richland Chambers Reservoir. They arrived in mid-November of 2022.
On December 8, 2023, Franks Custom Meat Processing purchased J&S Meat Processing.
“Going into the purchase, we completely understood what we were getting into and what the known reputation of the business was at that time,” says Chancy. “But our plan is to bring it back to its original glory while adding our new, personal twist.”
The couple has acquired several recipes of original owner, Sam Sherber, namely the seasoning mix for his delicious summer sausage.
The Franks have kept many of the employees, while adding a few new ones of their own. Currently employed are Office Manager/Bookkeeper – LaDaunn Parks (new), Plant Manager – Matt Parks (new), Deboner – Sammie Anderson (3 years), Office Assistant – Abby Mortensen (new), Marketing Manager – Roy Vasquez (new), Butcher – Armando Ramos (2 years), and Packaging/Grinding – Dennis Oatman (new) and Maty Soto (10 years).
Franks Custom Meat Processing offers custom cuts on Beef, Pork, Lamb, Goats, Deer, and some Exotics. They do not process chickens.
They also offer whole, half, or quarter beef from their personal herd. Please contact Chancy at the number below for pricing and details.
On the retail side, some of the USDA inspected items you will find include summer sausage, links, chorizo, pan sausage and maple pan sausage, smoked bacon and ham, ground beef, steaks, and much more, as well as many jerky products.
Coming soon to the south side of Richland Chambers will be a second retail shop which will offer the same items you can find at the processing plant located on FM 833. Watch for an announcement when an opening date is scheduled.
The Franks have two sons, the younger of which has passed on, one daughter, a six-year-old grandson, and a seven-month-old granddaughter.
They met in high school but didn’t marry until 2011. Together, they enjoy being ranchers, cattlemen, and team ropers.
“I’ve always thought about and wanted to get into meat processing,” explains Chancy. “Now I feel that I have finally come full circle as a cattleman. I just want to help the community have food that they know is great quality and where it comes from, as well has helping our local ranchers out however we can.”
“As ranchers and cattlemen, ourselves, our goal is to keep our customers happy,” says Kelly. “We want to make sure they get what they pay for. We understand that after putting so much time and care into raising your cattle, you want what you asked for; and that’s what we will give you.”
Franks Custom Meat Processing is located at 180 FM 833 East in Fairfield. They can be reached by calling 903-389-6169, Monday through Friday from 8:00 am to 5:00 pm. They close for lunch from Noon to 1:00 pm. Summer hours (June through September) will include Saturdays from 10:00 am to 2:00 pm.
Nicole S. reporting
