Best grill meat in Robschütz: Fleischerei Thiele defies the crisis!

Best grill meat in Robschütz: Fleischerei Thiele defies the crisis!

In the heart of Robschütz, the Thiele butcher's shop, which has been successful on the market in the fourth generation since 1898. Led by Sven and Daniela Wittwer, who have been running the business since 2005, the butcher has made a name for itself - especially for their grill products that inspire all year round. Originally started as a heating fitter, Sven Wittwer discovered his passion for the butcher in 1998 and has continued the tradition of high -quality meat processing since then. The many recipes used here are partly up to 120 years old and give the products a special grade. The sausages, which are made from pure raw spices and do without flavor enhancers, are particularly well known

The bratwurst variations offered, including the popular tastes such as marjoram, wild garlic and cheese as well as the Tuscany grain with white wine and parmesan, are a must for every grill lover. It is not for nothing that the Thiele butcher's shop took the 4th place in the election to the best grilled meat in the district of Meißen. Another plus: the products are not only offered regionally in cities such as Dresden, Radebeul and Coswig, but even find paths to the coast. So the right barbecue pleasure goes beyond the borders of Saxony.

Current challenges

Like many other butchers, the Thiele butcher's shop is also faced with the challenges of today. The shortage of skilled workers is becoming increasingly noticeable, and the political framework, such as the discussed electricity tax reduction, also causes unrest. The future of traditional business according to Sven and Daniela Wittwer remains uncertain. Catering offers had to be stopped due to lack of staff. However, a ray of hope is the delivery service, which is used in particular for people who cannot go outside. A simple telephone order on 0371/4011664 is sufficient, and the fresh products are delivered directly.

The entire industry is currently turbulent. The decline in butchers is a central topic in Germany. With over 10,000 master companies, there has been almost halving the number of butchers since 2002. More and more customers are asking vegan and vegetarian alternatives, while traditional meat consumption has dropped significantly in recent years. The social perception of meat changes; It is increasingly considered a crisis symbol due to environmental and animal welfare concerns. Some butchers try to re -position themselves and adapt their ranges accordingly. After all, the average meat consumption in Germany fell from over 60 kg per year to 51.6 kg.

innovative solutions for the industry

In order to remain competitive in this challenging time, many butchers are looking for creative solutions. Some rely on the opening on certain days of the week or the use of meat machines. Direct contact with the customers is increasingly sought to offer an individual shopping experience. Despite the difficult situation, Reinhard von StOutz from the German Fleischer Association sees the situation as not worrying and expects stabilizing the operating figures.

The Thiele butcher remains optimistic and continues to rely on quality and tradition. Whether for a barbecue or everyday needs - the selection of the butcher's shop gives lovers at your money's worth. Your efforts in the region and beyond are an important contribution to the preservation of meat processing. A piece of collective memory and a real asset for many who appreciate the good piece of meat.

For more information on the range and delivery services, visit the website of the Thiele butchery or read the reporting Sächsische. Deutschlandfunk also reports for the current challenges and developments in the industry.