Source: Sherman Publications

Rudy’s offers something new

by Mary Keck

August 29, 2012

The new butcher at Rudy’s Market intends to put Rudy’s meat counter a cut above the rest. Butcher Alan Feldbro said his “main goal is to continue the quality Rudy’s already has, expand its selection, and slash the prices.”

Feldbro comes to Rudy’s after an eight-year retirement from his family business Feldbro Quality Meats, Fish, and Seafood. He took a break for eight years while his children were young, but now that they are older, Feldbro plans to use his forty years of experience in the meat business to serve Rudy’s clientele.

“I like interacting with the customers. I’m a personable fellow,” Feldbro said.

It is the personal connection with patrons that Feldbro believes sets Rudy’s apart from Kroger or Meijer.

As he gets to know shoppers who stop by Rudy’s, Feldbro hopes to encourage them to try new foods. Although he doesn’t have a favorite cut of meat, he might suggest you try a skirt steak.

“It is a very flavorful piece of meat that isn’t widely used,” Feldbro explained. “It’s a great alternative to other steaks.”

If you aren’t interested in beef, Feldbro hopes you’ll try Rudy’s new seafood options. He’s been serving up fresh Norwegian salmon, jumbo sea scallops, lake perch, white fish, and rainbow trout, which is “flown in daily,” he said.

From mussels and shrimp to fresh fish, Feldbro plans to offer an array of seafood at Rudy’s meat counter. If you’ve got a taste for something specific, you can “call in and place an order for something special, and we can get it in a day or two,” Feldbro said.

Rest assured, Feldbro, “knows fresh fish very well,” said Rudy’s owner Robert Esshaki. “He’s doing a great job.”

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