Peter (Pete) Roeser started working with his father slaughtering beef when he was in the seventh or eighth grade. He remembers his father went in with his neighbors to purchase a saw. They got the required permits and started up their business in the granary at the farm. For two years, Pete remembers carrying quarters of beef up two steps when he was a sophomore in high school. The beef weighed more than he did! Once he took over the business in 1977, he got rid of the steps when he upgraded his facility to meet state standards.
Over the years, Pete has butchered and processed just about anything at the rate of over 300 animals per
year. He?Äôs butchered and/or processed beef, moose, bear, deer, elk, antelope, western deer, sheep, and goats.
Pete credits much of his success to his family and friends. His wife Rosie has helped by wrapping the meat, which Pete says is critical because good wrapping makes the meat stay fresh longer. Rosie was also responsible for the bookkeeping for the business. Their three children spent their share of time in the butcher shop as well. Pete says, ?ÄúAll of the kids are able meat cutters!?Äù
Pete Roeser with his wife Rosie shortly after Roeser?Äôs Butcher Shop closed its doors for retirement. Staff photo by Jayne Harff.
When asked what the deciding factor was when he made up his mind to retire, Pete and Rosie both agreed, they were just wore out. After more than 50 years of butchering and processing meat, his body just couldn?Äôt do it any more.
Over the years, the Roesers have processed meat for many faithful and loyal customers who had come from all over the state, including Waverly, Buffalo, and the Cities to have their meat processed with them. They appreciate this gesture and are humbled by the compliment.
Pete knows that many of his customers were disappointed to hear of his retirement, because they thought they would not be able to get his famous home-made pork sausage or summer sausage. The spices were first added in the 70?Äôs. It took about 10 years to perfect the recipe to what it is today. An arrangement has been made with the Knaus brothers to make the sausage using Pete?Äôs special recipe. ?ÄúThe Knaus?Äô have always been good neighbors in the butchering business. They were always willing to help out,?Äù states Pete.
The Roesers have purchased a home in Walker, Minn., and plan to do some fishing, hunting and relaxing. Pete says he?Äôs starting a 20 year vacation. ?ÄúRetirement has been like having six Saturdays in a week!?Äù he said.
The Roesers would like to thank family, friends, and all others who helped in any manner during venison time and other busy times. They would also like to thank family members for all of their hard work over the years. They will be having an auction April 30, 2016, to auction off some of the items involved in the business as well as some personal things. Pete is going to keep his butcher?Äôs license for a while. He may still make a little venison (if he?Äôs not too busy with his retirement activities).