Metzgerei Rust GmbH

Rust Butcher Shop

The history of Rust Butcher's began on July 9, 2001. At that time, 15-year-old Reto Rust began an apprenticeship at Scheiwiller Butcher's as a butcher (including slaughtering). On the first day of school, the students were asked what they wanted to be when they grew up. For him, it was clear: a master butcher with his own butcher's shop.

The years passed and the young man grew up. After a year on Lake Zurich, homesickness drove him back to Toggenburg and the Scheiwiller butcher's shop. His enjoyment of the profession grew from year to year. At the same time, he completed a number of further training courses. Business school, vocational trainer at the SIU business school, professional examination, apprenticeship examination expert and, to top it all off, in 2015 he graduated as a federally certified master butcher.
The time had come, and on August 1, 2015, the successful traditional company Metzgerei Scheiwiller handed over the keys to Reto Rust, their successor.

After two weeks of renovating the shop, a new chapter in life began for master butchers Silvia and Reto Rust and their three children. All nine employees were able to keep their jobs and were warmly welcomed by their new employer (formerly their colleague).

Quality, purity, transparency, regionality

Quality, purity, transparency, regionality are not just nice words. We live by them. Every day, we talk to suppliers, customers, and employees to identify and implement their needs. The slaughter cattle suppliers are from the immediate vicinity (max. 12 km). Our highly trained and motivated employees harvest, process, and refine X tons of meat into outstanding products every year. Implementing ideas and creations sweetens our everyday work.

We don't want "just" a good relationship; our goal is a long-lasting partnership with our suppliers, customers, and employees. Everything explained briefly and concisely:

"REGIO meat from the Alpstein and Churfirsten region"

REGIO meat

Our goal is to show all customers the origin, mode of transport, treatment, and marketing of our slaughter animals. It is in our interest to provide objective information about our company's activities. We are convinced that this approach greatly improves customer satisfaction and creates transparency between meat production and meat consumption.

Our specialties include: bone-matured veal cutlets and veal steaks, bone-matured côte de boeuf, Lutertal bacon, Alpstein raw ham (air-dried), Säntismöckli, and ready-to-eat Alpstein tartare.

REGIO meat concept Rust butcher's shop

Certifications

Alpine pigs (August to September)
Certificate

Culinarium Toggenburg
Entire meat range including products, year-round
Certificate

AOC/IGP St. Gallen Olma bratwurst
Certificate

 

 

Catering

 

Gift items