Continuing the Family Legacy
Hickman’s Meat Market, in the heart of Rehoboth Beach, Delaware, is a testament to quality, tradition, and community. At the helm is Bryan Hickman, a fifth-generation butcher who, alongside his sister and brother-in-law, has continued the legacy that his father, Bill Hickman, started in 2001. Bryan didn’t always know that he wanted to pursue the family business. Despite learning the trade from a young age, he initially pursued a career in criminal justice. However, at 22, he was drawn back to the butcher shop where he rediscovered a passion for meat processing. “I needed to come into it alone,” Bryan reflects. Coming back with open eyes was like a newfound love.” That love and deep-seated passion drives Hickman’s reputation for the highest quality meat processing and craftsmanship and is evident in all their products. Bryan emphasizes that their unwavering commitment to excellence begins with their producers. “We align ourselves with producers who share our values,” he explains. This careful selection ensures that every cut of meat meets the high standards set by his father. It’s a commitment that requires constant assessment and reassessment to maintain consistency, assuring the customer gets the highest quality products. Despite the challenges of maintaining quality and tradition, Bryan finds immense satisfaction in continuing the family legacy. “The continuation of the family tradition is huge for me,” he says. Seeing customers who have been loyal since his father’s time, “and their kids and grandkids coming in and loving what we do is a source of great pride and fulfillment.”
A Cut Above the Rest
Speaking of exceptional products, beef tenderloin, ribeye, and German bratwurst are among their top sellers. The secret to their success lies in their meticulous approach to meat and sausage making. Unlike many butcher shops that use sausages mainly for scraps, Hickman’s uses high-quality cuts like fresh pork butt and veal. This dedication to using premium ingredients results in a cut above the rest of the sausages, showcasing a commitment to quality and leaving customers impressed and appreciative. Their smoked products, too, benefit from an uncompromising approach. Bryan insists on small batch processing, even during peak summer months. “It’s an 18–24-hour smoke process,” he says. “We’re not going to take shortcuts.” This meticulous method ensures that their products maintain their signature flavor and texture. One of the standout items at Hickman’s is their all-beef hot dogs, which are made from high-quality trimmings, including ribeye. This dedication to quality sets their hot dogs apart, offering a flavor and snap that has become the talk of the town and a personal favorite of mine.
“It’s an 18–24 hour smoke process, we’re not going to take shortcuts.“
Meeting the Customers’ Demands and Future Plans
Customers’ preferences have evolved, which has only helped Hickman’s Meat Market. “People are more informed and prioritize quality over price,” Bryan notes. This shift has allowed the market to continue to focus on maintaining high standards, knowing that customers appreciate the value of superior products. Collaborations with local chefs and restaurants have further enriched Bryan’s work. He appreciates seeing the care he puts into preparing the meat reflected in the final dishes created by talented chefs. “It’s great to see my final product take that next level,” he says. Looking to the future, Hickman’s Meat Market plans to maintain its close-knit, mom-and-pop shop feel while exploring innovations that can enhance efficiency without compromising quality. By listening to customer feedback, participating in research and attending trade shows, they are poised to continue their tradition of excellence.
A Word of Advice: Respect the Process
Bryan’s advice for aspiring butchers underscores the importance of understanding the entire process, from raising animals to meat processing. “Start at the very bottom,” he advises. This comprehensive approach ensures a deeper appreciation and mastery of the craft. Being a butcher is a calling for Bryan Hickman. It honors his father’s legacy, provides the highest-quality products to his community, and fosters a tradition that has stood the test of time. If the Hickman family is at the reins, Hickman’s Meat Market will continue to be a cornerstone of quality and tradition in Rehoboth Beach.
Chef Hari Cameron is a renowned culinary expert, consultant and restaurateur. He has received critical acclaim for his modern farm-to-table approach to cooking and has been recognized for his numerous contributions to the hospitality industry. With a passion for using the highest quality Mid-Atlantic ingredients, Chef Cameron has become a leading voice in today’s culinary landscape.
