John Mull’s Meats is a unique shopping experience for customers seeking top-quality meat and BBQ products and exceptional customer service at great prices. We’re a high quality meat market in Las Vegas with an emphasis on personal customer care.

The prices are as good or better than supermarket prices. Plus, at John Mull’s Meats, customers enjoy personal service and expert advice on cooking, grilling and meal planning.

 Aside from shopping, one can pick-up delicious tasting Las Vegas BBQ at the Road Kill Grill counter in the same building.

Founder, John Mull was raised in a Dutch-Amish portion of Pennsylvania. A carpenter by trade, Mull and his wife Lois moved to Southern Nevada in 1938. Instead of working on the Hoover Dam as he had intended, Mull ended up working in casino construction.

In the 1940s he began working in meat processing. In 1954 he applied for his first business license and opened a slaughterhouse and meat store near Gowan Road and Decatur Boulevard.

He shipped prized beef in from his very own Utah ranch. Sometimes, the animals were herded to the front door of 3730 Thom Blvd.

You could find choice cuts of beef and “old school” products such as blood sausage and scrapple, a mush of pork and cornmeal served with syrup, common in Pennsylvania.

In 1957, Don Frommer, the son-in-law of John Mull took over the business. He kept his father-in-law’s business model until 1964, when John Mull’s younger son, Bill Mull took over the newly named shop, John Mull’s Meats & Deer Processing.

Bill Mull introduced a wider range of meats (deer, elk, hog) to be slaughtered, processed and sold. He also rendered beef bones and tallow and sold the grind to buyers such as cosmetics companies.

Chuck Frommer, John Mull’s grandson, the fourth owner and third generation took over John Mull’s Meats & Deer Processing in 1981. Chuck was born next door at the ranch-style house due north. He has ushered in a new perspective and approach to the business.

Today, animals are no longer slaughtered on the property. Wild game from permit-holding hunters is accepted and processed for a nominal fee. The former slaughter room stores cured meats and the market’s signature hot sticks hang.

Most of John Mull’s Meats’ products are shipped in from stockyards and farms around the country.

Although Chuck has made a lot of changes in the 31 years as owner, he has kept some things intact. The building has remained the same hue of yellow with the name in dark brown and many of the friendly staff have been with him for years.

After years of providing meat to area caterers Chuck introduced the Road Kill Grill, the Catering division of John Mull’s Meats.

His crew cooks and prepare all of the BBQ meats and fixings (side dishes like mac ‘n cheese, potato salad, pasta salad, etc.) for events involving as many as 4,500 people.

Most of their BBQ meats take 16-hours to cook. Chuck tumbles the meat in his own blend of seasonings. He seeks particular varieties of peppers and roasts them for a day before grinding them up to a fine powder with salts, sugars and other ingredients.

“We break them down and put them back together.” “Everyone has a gift, and I guess that’s my gift.” – Chuck Frommer

Aside from the Road Kill Grill Catering division, one can pick up prepared BBQ, plus sides for a picnic-style lunch or dinner and eat on picnic tables under the covered outdoor patio.

Nearly 50 years ago, John Mull, dotted an open map of land and this is where he built his legend and a family owned business with tradition. Today the family still shares stories of chasing beef in the middle of town back in the day when it was a slaughterhouse –sometimes the beef got loose.

Chuck suspects the business will remain in the family. His daughter, Ashley is already saying, ‘When I own it…’

John Mull’s Meats & the Road Kill Grill remain on the same parcel of land, now hugged by housing development and schools. Instead of steering future product back to the stockyards, the John Mull’s staff continue to wave to lost and wannabe customers into the tucked-away lot.

Chuck say’s, ”Fresh meat can intimidate some people, but if you’re looking for quality, fresh meat come visit us!”