Metzgerei Rust GmbH (Neu St. Johann)

Butcher shop Rust

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

The years passed and the young man grew up. After a year on Lake Zurich, homesickness pushed him back to Toggenburg to the Scheiwiller butcher shop. The joy of the job increased from year to year. At the same time, he completed a number of further training courses. Commercial school, vocational trainer at the SIU Entrepreneurship School, professional examination, apprenticeship exam expert and, as the crowning achievement 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 remodeling, 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 taken over by their new employer (former employee) full of joy.

Quality, purity, transparency, regionality

Quality, purity, transparency, regionality are not just nice words. We also live them. Every day we talk with suppliers, customers, employees and we perceive and realize their needs. The suppliers of slaughtered animals are located in the immediate vicinity (max. 12 km). Our highly trained and motivated employees win, process and refine every year X tons of meat to excellent products. Implementing ideas and creations sweeten the working day.

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

"REGIO meat from the Alpstein and Churfirsten area".

REGIO meat

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

REGIO meat concept butchery Rust

Certifications

Alpine pigs (August to September) Certificate

Culinarium Toggenburg [certificate entire meat assortment incl. products, all year round certificate

AOC/IGP St. Gallen Olma Bratwurst certificate