In a compact butcher shop tucked away in San Marcos, a slow food revolution is quietly smoking, brining, curing and slicing its way into the hearts of Texas food lovers. Founded by Mattison Bills in 2019, Three Six General is more than a butcher—it’s a thoughtful grocer, a community anchor and a place where whole-animal butchery and hyper-local produce meet with integrity and authenticity.
“I’d always wanted to start a little butcher shop and market,” mused Mattison, whose journey began a decade ago at Texas farmers markets while she was still in college studying environmental science.
The butcher shop was born from her deep commitment to the land and community, forming her mission to support local farmers and ranchers by enhancing the bounty of Texas through fermentation and preservation. That passion led her to found Mum Foods, an Austin-based BBQ Smokehouse and delicatessen (which has received esteemed accolades, including Michelin recognition). Bills later sold Mum Foods, but the vision continued, and in 2019, Three Six General was born.
The shop’s simple name is a reference to its ZIP code, 78666, but its founding values—seasonality, sustainability and straight-up good food—run deeper. Whole hogs, lambs and sides of beef are sourced directly from trusted local producers such as Peaceful Pork and 44 Farms, while fresh cuts are butchered daily.
“Our steaks are so fresh,” Mattison said. “You go to the grocery store and they might be using food coloring or pumping it with CO2. But we’re cutting it fresh every day from locally sourced meat.”
While Three Six General’s selection of fresh beef, pork and poultry shines, it’s their house-made items that have gained near-legendary status. Their smoked chicken salad for example, made fresh each week, has become something of a phenomenon.
“Customers love it so much they freak out,” Mattison said with a laugh. “We go through about 400 pounds a week.” The pastrami, based on the same recipe that once earned her top honors in Texas, is another bestseller—served sliced and chilled in the deli case or hot off the smoker on Saturdays.
A full-service deli and grocer, the shop also stocks natural wines, craft beer, house pickles, local eggs, honey and a variety of pantry items. It’s a home for good food with a conscience, where everything from bones to fat gets a second life—into broths, tallow for frying, sausages and more.
“In fact, sausage is such a huge part of what we do. It’s a place for excess to go,” Mattison shared. “We couldn’t have a butcher shop if we didn’t sell so much sausage. It’s what makes the whole thing sustainable.”
Beyond San Marcos, the Three Six General crew stays busy with five farmers markets in cities like Buda, Bell, Mueller and New Braunfels. In addition, they are at the nationally renowned Pearl Farmers Market at the Historic Pearl in San Antonio under their sister business, Howdy Child – Smokehouse & Delicatessen, where they also have a micro restaurant inside the Bottling Department Food Hall.
There, the team brings their smoked meats to a wider audience in the form of stacked sandwiches, seasonal sides and delectable flavors that will leave you wanting more. In a state rich with German heritage, it’s an honor to create and serve a fantastic reuben. They sell a Pastrami Reuben made with a third of a pound of their house-smoked pastrami, Swiss cheese, house-made purple kraut and remoulade, which is then toasted to perfection on a sourdough bread milled from local organic grain, as all the sandwiches are.
Other staple menu items like the Chopped Brisket Sandwich and Smoked Turkey Avocado are also a hit. But vegetarians shouldn’t be disheartened, as their Avocado Veg Sandwich as well as the salad made with local lettuces and vegetables, are just as satisfying.
And the connection to agriculture doesn’t stop at sourcing. Mattison, a self-taught farmer, is circling back to her original passion with gardens both at the shop and at home. “All of the lettuces for sandwiches at Howdy Child are grown on our urban farm in San Antonio,” she said. “We’re using our own arugula and herbs. It’s so rewarding to know exactly what we’re putting in our food and that it’s good for people.”
Now nearing its fifth anniversary, Three Six General continues to grow organically—with an intention on refinement over expansion. “Right now, I’m focused on becoming a better farmer and taking care of the projects we already have,” Mattison explained. “I have a very dedicated staff, and we all share a similar ethos. We believe in the future we’re building.”
From pasture to plate, seed to salad, Three Six General offers a personal take on Texas food. Rooted in heritage yet forward-thinking in practice, it’s a place where food is local, mindful and, most importantly, utterly delicious—just as it should be.
Discover for Yourself:
Three Six General –
1904 RR 12, San Marcos; open 7 days, 10 am–6 pm
*Keep an eye out for them at the SFC Farmers’ Market at Sunset Valley.
Howdy Child – 312 Pearl Pkwy (Bottling Dept.),
San Antonio; Sun–Thu 10 am–9 pm, Fri–Sat 10 am–10 pm