Johnston’s Meat Market is more than just a butcher shop and retail store in Monticello, Florida: It is a proud local institution with a century-long legacy.
One hundred years ago, Felix and Alice Johnston founded the market when most families lacked refrigeration. Johnston’s offered meat locker rentals to local residents and quickly became a trusted source for locally produced meat. For more than 98 years, three generations of the Johnston family carefully managed and grew the business, serving beef, lamb, and goat producers throughout a three-state region with USDA-inspected processing.
They also provided high-quality fresh meat and poultry for local customers in their retail butcher shop. One of those customers was Patrick Figeroa, who dropped by one day in 2021 to purchase some meat. While there, he began chatting with Becky and Hal Bennett, the third generation of the Johnston family operating the plant. A spark ignited.
Before long, Patrick made the bold decision to leave his career in corporate America to become the general manager of Johnston’s Meat Market in 2022.
“They took a big bet on me, and I took a big bet on myself,” he said.
Patrick quickly rolled up his sleeves, helping the owners pursue long-held goals of growth, modernization, and sustainability. In 2024, the Figeroa family officially purchased Johnston’s Meat Market, thus opening a new chapter in the market’s proud history.
The family commitment continues, with Patrick’s sons, Nevan and Jayden, managing the day-to-day operations of the meat processing operation. The retail shop's walls feature original artwork by Patrick’s wife, Danielle, and the family also supports the missionary work of their daughter, Adaliah, in Uganda.
“This business is going to be for our children, and for our children’s children,” Patrick said with a smile.
The hospitality that area shoppers enjoyed under the previous owners remains a cornerstone of the business. A sign greeting customers entering the retail store, “Enter as strangers, leave as friends,” reflects the Figeroa family’s philosophy and desire to build lasting relationships within the community.
Customers are greeted with a warm “hello” and an offer to help them find exactly what they need, whether they are preparing a simple meal or celebrating a family occasion. The retail store features a full selection of beef, pork, and poultry, along with locally produced foods and artisan products. A separate entrance leads to a small ready-to-eat section with slow-cooked ribs, chicken, and all the fixings.
The Figeroas are also working to upgrade and modernize their USDA-inspected processing plant. Earlier this year, Patrick connected with Flower Hill Institute and began utilizing its no-cost technical assistance resources as he and his sons navigated regulatory issues, explored potential organic certification, addressed operating challenges, and prepared an application for the Meat and Poultry Processing Assistance Program (MPPEP 4) grant.
“You guys have been very helpful. I can send an email, or a text, and get the information I need because I haven’t been in the industry for years. To be able to ask the tough questions and get the answers I need…money can’t buy that.”
Patrick chuckles as he thinks about the unexpected turn his career—and his family’s journey—has taken over the past decade.
“No one could have ever guessed that I would be on this journey,” he said. “But I’m blessed to have this opportunity to continue a proud legacy in this community.”
