On a bustling Saturday morning, just around the corner from The Market at Pepper Place, shoppers drift in and out under the striped awning of The Son of a Butcher. Inside, curious home cooks ask for recommendations on cuts of meat, wine pairings, and what cheese will best complement their weekend spread. 

Since 2021, The Son of a Butcher (TSOB) has been a fixture for Birmingham foodies, giving them access to the same high-quality ingredients as local chefs and fine-dining restaurants. But TSOB’s parent company, Evans Meats, never intended to create a retail space–until the Covid pandemic hit, causing everyone in the hospitality industry to rely on their creativity, wit, and resilience.

The History of Evans Meats

The Evans family’s experience in the meat business began with James T. Evans Sr., who founded Southeastern Meats in the

1950s. His son, Butch, opened Evans Meats in 1998, and today the company is led by Butch’s son, Addam, along with brothers

Chase and Hunter. Originally focused on land-based proteins, the company has evolved over the years with the help of the three brothers–and today, Evans Meats operates in six states, serving independent restaurants while continuously adapting to industry changes.

Evans Meats is certainly no stranger to adaptability. As the food industry shifted and larger companies began acquiring smaller ones, the company adjusted to include more offerings to their customers. And while the company has always focused on independent restaurants, the early 2010s marked a turning point. 

“We weren’t doing much in fine dining, but around 2010 Addam (Evans) started to focus there,” says J.T. McKissack, Evans Meats’ Head of Sales. “He brought someone on to add in the fresh seafood component. Today, we’re more well-rounded. We offer the full ‘center of the plate.’ That helped us become a more reliable partner for the independent restaurants we were serving.”

The evolution continued in 2019 when Brian McMillan, a longtime Birmingham cheese distributor, joined to lead the specialty foods program. “He added high-end cheeses and cured meats to our offerings,” says McKissack. “That specialty program really rounded us out. We had just started to offer those products before Covid hit.”

The Ultimate Pivot

When the world seemingly shut down in 2020, Evans Meats was left with a warehouse full of perishable inventory and no direct

outlet to sell to the public. “All the restaurants were closed, and we had never sold directly to consumers before,” McKissack recalls. “But people still needed food, and we could close that gap between seller and consumer.”

The team quickly came together with a strategy to get their products directly to the public: they set up a menu on social media and

began selling in their parking lot on Finley Avenue. To their surprise, cars lined up for blocks. The community gathered around them in support, helping Evans Meats survive one of the most challenging periods in the hospitality industry. Soon, they expanded into drive-through markets in Greystone, Auburn, Fairhope, and Huntsville, offering restaurant-quality cuts and seafood in home-friendly portions.

“That first experience really showed us the power of the community,” McKissack says. “One of the reasons TSOB exists today is because of the people who rallied behind us. We got to know names, faces, and families–it gave people a reason to get out of the house while keeping our employees working and safe.”

Opening The Son of a Butcher

Recognizing a gap in Birmingham’s food scene for an independent, homegrown butcher shop, Evans Meats began looking for a

retail space. When a spot became available at Pepper Place, it was a perfect fit. “Pepper Place is at the heart of the community, surrounded by great restaurants, and it supports local farmers,” McKissack says.

The Son of a Butcher opened its doors in July 2021, with a team of retail-experienced staff guiding the launch. When it came to choosing a name, the team naturally turned to the heart and soul of the company: the Evans family.  “We wanted to honor Butch, who started the company, and his three sons who carry it on,” says McKissack. “That’s how we came up with The Son of a Butcher. It might be a little cheesy, but it’s perfect.”

The reception was immediate. Weekends were packed with locals eager to buy high-quality ingredients and support the company

that had pivoted in a community-driven way. “That first year felt like Black Friday. It was so busy, but such a good sign,” recalls McKissack.

A Sustaining Legacy

Even as Evans Meats and The Son of a Butcher grow, their roots in community and sustainability run deep. They partner with nonprofits such as Oyster South, working to support local oyster farmers and protect wild resources. “Off-bottom oyster farming has really taken off on the Gulf Coast. It had been happening on the East and West Coasts for years, but it was new here,” says JT McKissack. 

The Evans family also continues to provide high-quality ingredients to independent restaurants and home cooks alike. “We’ve become a destination and a part of people’s households. That’s what we wanted,” McKissack adds. 

Through expanding specialty offerings, hosting markets, and supporting local initiatives, they’ve created more than a business–rather, a legacy of community, innovation, and a commitment to nourishing both people and the industries that sustain them.