Photo by Jim Muchlinski Bridget Wellnitz processed sausages this week at Moberg Meats. The business employs 13 full-time and part-time employees. Most of them have been employees for at least five years.

A new owner is in charge at the Moberg Meats butcher shop in Canby.

Daniel Van Derostyne purchased the business from previous owners Chuck and Bonnie Moberg. The ownership change took effect Monday.

Van Derostyne is a graduate of Canby High School. He started working at Moberg Meats at the age of 15 as a member of the clean up crew.

Since then he’s learned all aspects of the meat processing operation. He’s learning the accounting side of the business from Bonnie.

“Chuck told me that he wanted to transition out of ownership, and I decided to buy the business,” Van Derostyne said. “It’s been very successful with a great staff and strong support from the community. I didn’t want to pass up a good opportunity.”

The downtown butcher shop first opened for business in 1927. It’s located in the same building in which Canby’s founder sold land parcels.

Its history is evident by its architecture, which includes original exterior brick work and the original tin ceiling above the retail sales area.

The Grondahl family operated the butcher shop for many years. It was sold in the 1970s to Gordon Gentz, who ran the business as a locker plant with a limited about of retailing.

Chuck worked for Gentz from 1976 until 1987. He went on to employment at Jim’s Market in Canby for 15 years and then worked in meat sales for the Schweigert food company. He first became interested in the meat industry when he participated on the meats judging team for the Marshall FFA chapter, and trained for meat production at Pipestone’s technical college campus.

He and Bonnie purchased the business 13 years ago and named it Moberg Meats. One of their main goals was to bring back the 20th century tradition of a small, locally owned butcher shop.

“I wanted to do more with retail because I like it,” Chuck said. “People are my favorite part of the business, both the employees and the customers. We decided that retail was a good investment. Customers appreciate quality products and personal service.”

Moberg Meats stretches throughout western Minnesota and eastern South Dakota, both in terms of meat producers and retail customers.

Producers like having a regionally based outlet for their livestock. Customers know that items in the meat cases are raised within the region and produced in accordance with high standards.

Bonnie said many people from outside the Canby area make trips to shop for their favorite meat products. They can choose each cut of meat and can make purchases in any quantities. Many times a customer buys a small enough quantity that allows the meat to be cooked fresh rather than frozen.

“We know our customers,” she said. “We design our product line based on what people like and we aim for the best possible quality. We want everyone to see it as a good value, something that’s worth an extra stop on their shopping trips.”

She said Canby has a well rounded set of retail businesses, which work together to bring people to town from a wide area.

Chuck and Bonnie plan to continue working for Van Derostyne on a part time basis at least for the near future. They’re ready to enjoy being semi-retired.

Van Derostyne said he plans to continue to process all of the same meat products that are popular with customers. He’ll consider possibilities for new additions to the product line.

Moberg Meats employs a total of 13 full-time and part-time employees. The front retail area includes baked goods and some grocery items along with the meat product selections.

“I’m expecting that smaller butcher shops will continue to make a comeback,” Van Derostyne said. “People like the shopping experience. It’s all about having a good selection, competitive prices and excellent customer service.

He said he plans to make the business the focus of his career because of how he’s enjoyed all aspects of meat production. He’s enjoyed having a first job as a teenager that grew into an ownership opportunity.

“I like the work,” he said. “There’s some variety each day, and I enjoy the opportunity to make products that people like. It’s rewarding to see the same customers come back on a regular basis.”