Company History

A Family Tradition for More than 70 Years

 

Our family business got its start in 1944, when brothers Melvin and Israel Tapick hatched the idea of selling fresh poultry from the yard behind their mother’s neighborhood grocery store. With little more than entrepreneurial pluck, and using a bicycle to make deliveries, they began selling fresh poultry and groceries to chefs in nearby downtown Houston. They named their new enterprise after their baby brother, Martin, believing his namesake would bring them good luck. Before long, prominent chefs around town were clamoring for Martin’s quality products, and their business took off.

From the very beginning, we have been pioneers and innovators in our industry, striving constantly to spot new opportunities to create value for our customers. Back in the 1950s, we were the first company in Houston to offer fresh chicken parts to foodservice and retail customers, at a time when frozen whole birds were the industry standard. In the 1960s and 70s, we were among the first companies in Texas to service the emerging fast food industry, as well as one of the first to offer boneless, skinless chicken breast. In more recent years, we have developed cutting-edge marination and further processing techniques that enhance our products’ flavor and texture, improve finished cook yields, and reduce our customers’ kitchen labor and food costs. As our industry continues to evolve, we aim to stay ahead of the curve, always promising to find, develop, and deliver the best value to our customers.

Through the years, our company has grown from its humble roots to become an industry-leading further processor, operating around the clock with a nation-wide distribution network. The core of our business remains focused on “Center of the Plate,” with premium boxed, portioned, and value-added proteins, including fresh beef, chicken, veal, lamb, and pork. We are also proud to offer expertly-sourced specialty grocery items to complement our proteins and meet the needs of the most discerning chefs, from fresh seafood, wild game, and produce, to domestic and imported fine cheeses, chocolate, and oils, to the highest quality frozen desserts and hors d’oeuvres available.



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Israel Tapick, Martin Tapick, Zelda “Bubbe” Tapick, Jake “Zadeh” Tapick, and Melvin H. Tapick, circa 1944

 

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President and COO Jeffrey Tapick, Betty Tapick and Chairman and CEO Michael Tapick

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