Bourgeois Meat Market

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Bourgeois Meat Market

Serving Cajun smoked meats & boudin in Thibodaux, LA since 1891! Family-owned and known for our handcrafted meats, specialty sausages, and famous beef jerky.
(2374)

Stop by or order online—shipping nationwide! Miracles in Meat Podcast

13/08/2025

Any requests?

01/08/2025

Boy Paw Paw would have something to say about this!

Earth Made products have made their way to Gray!

Vanilla Body Butter
Rosemary+Calendula Whipped Tallow Balm
Lavender +Chamomile Whipped Tallow Balm
Earth Balm
Lip Balm

Go stock up at Bourgeois Meat Market ✨💫

29/07/2025

New Podcast Episode Available!

Let's see how many of our customers have closed on a property or done business with WOODY FALGOUST, A LAW CORPORATION. Comment below with how Woody has helped you. Maybe it will let others know more about his services. Also, if you haven't seen the colab video we made together back in April....please go find it 🤣
Katherine Hyde Jones 🎬

Our episodes are available on all major platforms.

Link in 1st comment below!

28/07/2025

We let the kids hand out samples today and found out later that they were charging people a dollar per sample 🤣. If you were bamboozled by these tiny hustlers.... please let us know so we can give you your dollar back.

"The dream is free, but the HUSTLE is sold seperately."

26/07/2025

Team Cambeaux brought us some fresh Swordfish ⚔️ to try out a batch of Summer Sausage and Fish Styx to throw in the smoker. They turned out 🔥! Next we’re trying some Cobia Styx for Tyler Stone. What else ya’ll got?

25/07/2025

Anyone have a small enclosed trailer I can holler at next weekend?
I'm bringing some beef jerky to Houston. 10 footer would be perfect. Rental fees can be paid in the form of cash, steaks, soup knuckles, or sausage casings.

18/07/2025

We have 11 lbs of calf liver at the New Market. Come get it.

14/07/2025

FRESH CALF LIVER

Never frozen!

We have 5 lbs left at the Gray Location. Come and get it. If ya’ll say pretty please in the comments we might start selling it on a regular basis at both stores!

11/07/2025

Thanks for the conversation Heidi Ohmer Guidry! Had a great time. Rise Above Media

09/07/2025

Ya'll help me share this one please. Our good buddy Kerry Thibodaux came on the podcast for a fun convo. No Exit | Drunk Punch Ponies | Music | Laughs.

Spotify link in the 1st comment below!

19/06/2025

This one hurts.

Mrs. Vanessa was a huge influence on all of the “Schriever boys” growing up. She was a moral compass and second mother to many of us knuckleheads. I’m grateful to have had her guidance for many years.

View Vanessa O. McGehee's obituary, contribute to their memorial, see their funeral service details, and more.

12/06/2025

We have local Grass Fed | Grass finished veal quarters available year round. You can buy single cuts fresh by the pound or a whole quarter at a time which will save you some 💰if you buy a whole quarter we will custom cut and freezer wrap for 6.09 / lb. Shoot us a message or comment when any questions you have.

Address

543 West Main Street
LA
70301

Opening Hours

Monday	07:00 - 17:00
Tuesday	07:00 - 17:00
Wednesday	07:00 - 17:00
Thursday	07:00 - 17:00
Friday	07:00 - 17:00
Saturday	07:00 - 12:00

Telephone

(985) 447-7128

Website

http://www.bourgeoismeatmarket.com/

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128 Years of Cajun miracles

We are an old-fashioned, Cajun meat market specializing in fresh cuts of meat as well as beef jerky, boudin, hogshead cheese, turkey cheese, and many other Cajun products.

History of Bourgeois Meat Market

The town of Schriever lies deep in south Louisiana, well south of the bustle of New Orleans and Baton Rouge, and past bayous, cane fields, moss-heavy oaks, and towns with thick French names. It's not uncommon for locals to slide a lilting mais, chere! into conversations. But Schriever's best defining feature is likely its Cajun meat market.

The story of Bourgeois Meat Market began more than 120 years ago. In 1891, a man named Valerie Jean-Batiste Bourgeois began slaughtering one pig or cow at a time and peddling the resulting fresh cuts by horse and carriage to bayou hamlets; not returning home until the entire animal had been sold.

Refrigeration allowed Valerie to open a permanent storefront on West Main Street next door to the family's home in the 1920’s. He smoked sausage and made hog's head cheese and boudin among other local delicacies. Over the years, the meat market attracted a loyal following.

When Valerie's son Lester, returned home from serving in World War 2, he took over the family business. Soon after, Lester made the decision to move the meat market and slaughterhouse to land across the street on Bayou Terrebonne. It wasn't long before his children were working in the market, too.

Today, Donald, one of Lester and Rita's seven children, is now the owner. Lester, who turned 90 last year, can still be found riding his bike across Main Street to the market several times a day. He likes to see what's going on and visit with the many locals, out-of-towners, and regulars that visit the meat market each day. And of course see if anyone can get away to go fishing.

Donald has put in years of hard work and would like to take some time off. He wonders what sort of innovations his son, Beau, will bring to the market. Bourgeois' has been wildly popular and has meant a lot to generations of locals.

Beef Jerky

Bourgeois' Meat Market is best known for its unique Cajun beef jerky, which has created a generation of near-addicted fans.

Today, Bourgeois' sells 1,000 pounds of beef jerky a week. Oil field salesmen regularly stop at Bourgeois' on weekday mornings to stock up on jerky to butter up prospective customers all across south Louisiana.

Our one-of-a-kind cajun beef jerky is world famous. The recipe and method of cooking are the best kept secrets at Bourgeois' Meat Market. What I can tell you, however, is that it is made from long, thin strips of quality extra lean steak. It's then seasoned and marinated for at least 24 hours, and then hung individually from nails on long rails. From there, it's placed in a smokehouse designed by my grandfather Valerie, and smoked all day long "the old-fashioned way" for a flavor, texture, and color that are unique to our establishment. We do not use any nitrates or nitrites in our jerky or any artificial smoke flavorings.

Check out Garden and Gun magazine’s article, “100 Southern Foods You Absolutely, Positively Must Try Before You Die” which names Bourgeois Beef Jerky first on the list.