There was a little outcry in town when Josef Stadler closed his butcher shop on Münchner Strasse four years ago. Even signatures were collected to preserve the location – in vain. Now the shop sign “Metzgerei Stadler” is returning to Garching: Sebastian Stadler (photo: private), passionate butcher and grandson of Josef Stadler, opened his own shop this Thursday in Bürgermeister-Amon-Straße, not far from the old shop. The 28-year-old is continuing a long family tradition.
Stadler knew early on that he was interested in working with animals and meat. After two years of training in a car workshop, he decided to become a butcher and joined his grandparents’ company at the age of 17. “I’ve learned from the best,” says Stadler, looking at his grandfather. Sebastian Stadler will also support Sebastian Stadler in the new shop and will always be behind the counter. “Grandpa can’t keep still anyway,” says Stadler with a wink. In 2017 it didn’t work out with a direct takeover of the business, but now the whole family wants to contribute to a good start for the new GmbH “Metzgerei Sebastian Stadler”. Mother and grandma will also help on the opening days, and Stadler has hired five permanent employees to do the sales.
Competition from supermarkets and snack bars
In order to be able to assert itself today as an independent butcher’s shop against offers from the supermarket and the hot snack counter in the cafés, a good Leberkassemmel is no longer enough. Stadler relies on personal contact with its customers and special quality. A good friend produces sausage and meat products for the Garching butcher according to his own recipe. Stadler also wants to offer something special such as heifer meat – the meat of young cows that have not yet calved – from Murnau-Werdenfels beef and parts of straw pigs, as well as South Tyrolean specialties from small manufacturers. At the lunch counter there will be various meat options as well as vegetarian dishes. If you feel hungry after the shop has closed, you can help yourself at the meat machine, which is accessible from the outside for 24 hours.
With this strategy, Stadler sees itself well positioned. He is convinced: “If you offer quality and have respect for the animals, then the customers are also willing to pay for this attitude.” The Garching native recently completed an additional qualification as a meat sommelier.