Theo, Joe Jr. and Joe Kovasovic III.
A LITTLE PIECE OF HISTORY | By Joan Frances –
The foundation of Fort Bend County originated from ranching and farming. Three different breeds of Spanish cattle were herded into Texas around the 18th century. Ranches were established for the primary purpose of livestock farming and trading but also as a line of defense against Indians. With the land grants from Stephen F. Austin, ranchers were allotted 4,428 acres of land and began the livestock trade. Through the years, the meat industry has evolved to become one of the largest and most successful businesses in the nation. One meat market that is a cut above the rest is Kovasovic’s Meat Market in Rosenberg.
Joe Kovasovic, Jr.
Joe Jr. and Alice Kovasovic lived in Orchard, Texas and raised three sons, Joseph, Theo and Dan, and three daughters, Ann, Phyllis and Jackie. The Kovasovic’s owned and worked at Alice’s Grocery selling fresh sausage. In the early 1950s, a good friend of Joe’s, Mr. Albright, gave him the keys to a building known today as Vincek’s Smoke House in East Bernard and $10,000. Albright told Joe, “If you make it work, pay me back. If not, throw the key in the cotton field, and you owe me nothing.” Joe opened a smokehouse and meat market in the building, began to develop his business and paid Albright back. A few years later, Joe built a state-inspected slaughter house, which enlarged the product supply. The family became engaged in all aspects of the industry and continues to cater to its clients today.
At 14 years-old, Theo Kovasovic, Joe’s son, began acquiring business skills by working in the family business. In the early days, he watched and learned from his dad and older brother, Joe III, how to make sausage, smoke bacon and jerky. The family set the bar high on superiority of product. Theo gained a wealth of knowledge for spotting top quality meat and learning how to prepare it. In 1993, Theo, with his wife and partner Monica, and their two children, Taber and Jacie, opened Kovasovic’s Meat Market in Rosenberg. In keeping with the family tradition, it is a full service meat market and grocery store. They cure and smoke their own product right on the premises in Rosenberg, and deer processing is also available.
Theo, Monica and Taber Kovasovic.
In keeping with the family tradition of quality, Theo’s philosophy is that his customers always come first, and he will not wrap any meat product until it is sold. If a customer does not see the cut of meat they want, all they have to do is ask, and Theo will get it. Monica does the bookkeeping and helps wait on the customers.
Back in the 1950s, Joe Jr. sold 30 pounds of sausage a week. Today, Theo and his staff at Kovasovic’s sell from 1,500 to 2,500 pounds a week at the Rosenberg location alone. His brother, Dan, runs the meat market in Somerville. Together, they have kept their father’s business alive and prosperous for 18 years.
Kovasovic’s is always busy, especially during the holiday season. When a customer walks into the store, an inviting, smoky aroma permeates the room. Clean and well-organized, a shopper will appreciate the meticulous detail taken to organize the cuts of beef, pork and chicken. The staff is extremely knowledgeable and willing to help make the proper selection. Theo and Monica are hands-on assisting their customers any way possible, from selecting a cut of meat to how to prepare it. Theo credits his success to word of mouth and customer loyalty, the best form of advertising. And, Kovasovic’s will continue for the next generation as Taber is learning the steps of the trade just like his dad. Taber makes all of the sausage, helps run the store and will take over some day.
With so much to offer the community, Kovasovic’s Meat Market is proof that with drive and determination, this family tradition will remain a part of America for many years to come.