Wining & Dining
Hebert’s Specialty Meats
12/2/2017 3:26:54 PM
Hebert's Specialty Meats

Hebert’s Specialty Meats, "home of the de-boned chicken,” originated in Maurice, La. in 1984. Serving South Louisiana for over 30 years, the business is now a franchise, with 10 locations between Destin and Houston. Fortunately for residents of the Lake Area, Joe Roseberry opened an Hebert’s franchise last year at 1140 Country Club Rd, Lake Charles.

After opening in August 2016, word spread quickly of Roseberry’s high quality meats, including traditional cuts, stuffed varieties, seafood, pork, sausages, prepared foods, homemade gumbo, and a myriad of side dishes. He also has a loyal following for his popular plate lunches.

The holidays are an especially busy time at Hebert’s. Turkeys are their number one-seller, with turduckens a close second. Hebert’s Specialty Meats in Maurice is considered to be the originator of the turducken, but they don’t take credit for it. Roseberry says, "They give credit to an old man who walked into the store with a duck, a turkey, and a chicken in a pail, and asked them to make what we now call a turducken.”

Last year, Hebert’s premiered a new item, the Turducken Roll. Only the breast meat of the turkey, duck, and chicken are included and rolled together. "It’s not as intimidating as a full turducken when you’re looking to cut it,” says Roseberry.

Hebert’s Specialty Meats offers items not easily found at the average grocery store, such as quail, rabbit, and alligator. "I didn’t realize these meats were that popular here until I started selling them,” Roseberry says. "People are amazed that we carry them.”

Originally from New Iberia, Roseberry graduated from high school in 1987 and moved to Lafayette to attend the University of Louisiana at Lafayette. He started working for a tire company and stayed there for 23 years. It was at the tire store he met Mr. Hebert. About three years ago, Roseberry decided he wanted to start his own business. His sons had graduated from high school and were willing to help him. "It was time,” said Roseberry, though he worried about uprooting his family. His daughters were still in school. His wife, Geri, had to transfer jobs.

Indeed, the transition was rough initially. Roseberry lived in the store office for seven months, while waiting for his family to join him. During that time, they lost everything when their home in Lafayette flooded with three feet of water. After that, the six of them, plus an employee, lived in a crowded trailer for several months while waiting to find more permanent housing. Yet his family supported Roseberry and his dream, and the hard times are paying off. "The response from the community has been tremendous,” Roseberry says.

For the Roseberrys, operating the store is a family affair. Joe starts cooking at 4:00 a.m. His sons, Dylan and Ryan, join him at 7:00 a.m. and also work in the kitchen. His daughters, Bryanna and Madyson, answer the phone and tend to customers in the front when not in school.

Hebert’s Specialty Meats was a natural fit for Roseberry because he grew up with a love for cooking. "I always cooked with my mom. For some, cooking has become a lost art. But I made my first roux when I was nine years old.”

The only down side for Roseberry cooking in the kitchen of his store is his love of people. He longs for more interaction with his customers. "I have to come out to the front every once in awhile because I love to talk.”

One of Roseberry’s favorite things to make for his customers is crawfish maque choux. He offers it year around and says you can’t get it anywhere else. It’s his own special recipe and can’t be found at other Hebert’s franchises.

The biggest compliment Roseberry hears from his customers is that his food takes them back to their mama’s table. "That makes me feel so awesome,” he says. "I put so much love and effort into what I do. We strive hard to make it good. Food is the way to everyone’s heart. Food and music!”

For more information and a complete list of menu items, go to or call 337-602-6198.
Posted by: Angie Kay Dilmore | Submit comment | Tell a friend




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