Metzgerei Rust GmbH

Butchery Rust

The story of Metzgerei Rust began on July 9, 2001, when 15-year-old boy Reto Rust started his apprenticeship at Metzgerei Scheiwiller as a butcher (with slaughtering). On the first day of school, the pupils were asked what they would like to become. It was clear to him: a master butcher with his own butcher's shop.

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

After 2 weeks of store renovations, a new phase of life began for the master butcher couple Silvia and Reto Rust with their 3 children. All nine employees were able to keep their jobs and were warmly welcomed by their new employer (former employees).

Quality, purity, transparency, regionality

Quality, purity, transparency and regionality are not just nice words. We also live them. Day after day, we hold discussions with suppliers, customers and employees to identify and implement their needs. The suppliers of slaughter cattle are from the immediate vicinity (max. 12 km). Our highly trained and motivated employees obtain, process and refine X tons of meat into outstanding products every year. Implementing ideas and creations sweeten the daily work routine.

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

"REGIO meat from the Alpstein and Churfirsten region"

REGIO meat

Our aim is to show all customers the origin, transport method, treatment and marketing of our slaughter animals. It is in our interest to pass on objective information about our company's field of activity. We are convinced that this approach will greatly improve customer satisfaction and create transparency between meat production and meat consumption.

Our specialties include: Bone-matured veal chops and veal steak, bone-matured cote de boeuf, Lutertal bacon, Alpstein raw ham (air-dried), Säntismöckli and a ready-to-eat Alpstein tartare

REGIO-Fleisch-Konzept Metzgerei Rust

Certifications

Alpschweine (August to September)
Certificate

Culinarium Toggenburg
entire meat range incl. products, all year round
Certificate


AOC/IGP St. Galler Olma-Bratwurst
Certificate

Catering

Gift items