Greenfield Butcher Remains A Cut Above

A cut above the rest can be found in a storefront set back a bit from Loomis Road.

has been specializing in fine specialty meats, seafood, homemade sausage and wine in Greenfield for the last two decades.

The butcher shop, located at 4640 W. Loomis Road, enjoys a constant flow of business throughout the year. But the butcher is abuzz during the holidays, with customers hoping to make a special celebratory meal.

"You're here to make the holiday special, give them a special meal," said co-owner Perry Podd, who runs the butcher shop with Ray Konkol. "The meat here is of higher quality than what you get in the grocery store. If you want your special meal and special gathering, that is what we are here for and we take care of that." 

The holidays put stress on butcher shop employees, requiring them to work long hours. On the Wednesday before Thanksgiving, the store was festive with customers purchasing entree and snack items for the holiday.  

"Everyone gets tired as a dog, but it is rewarding to see all of these people coming through the door," Podd said. "The (customers) are excited about it and they want the best for their occasion so they are coming here. So it makes us feel great."

Choosing the right products to offer to customers is a constantly evolving process for the butcher, which includes trying to stay consistent while coming up with new ideas on what to offer.

The butcher creates specialty items such as a pork rondule, with cream cheese in the center and a dijon bread crumbs on the outside. The butcher also makes an Italian pork chop with has prosciutto ham and Genoa salami. 

"You are always looking for the best thing for them (the customer)," said Podd, who noted that the butcher also does not offer meats that are injected with antibiotics. 

Many of the meat items at Ray's Butcher Shoppe are ready to pop in the oven or slap on the grill. Store employees are knowledgeable on the meats they serve so customers can ask if they do not know how to prepare it or what to serve with it.

"We have wine suppliers that compliment us on what we have," Podd said. "They know their field like I know mine."

The butcher shop opened in 1978 in Bay View on Howell Avenue. The store moved to the corner of Loomis Road and Edgerton Avenue in 1985. Konkol built the store at the present location in 1989. Konkol, who has a background in meats and grocery brought Podd, who has a background in gourmet grocery and specialty items, on board in 1989. 

The pair do not try to compete with the grocery chains on price. Instead, Konkol has instilled a sense of quality in the shop.

"We offer a good quality product at a reasonable price," Podd said.