You read that right, Rick is on a fast track to retirement as we speak. He’s been making funny noises for the last few weeks and finally admitted earlier this week he’s packing up and heading out.
Rick and I visit on a weekly if not daily basis and he’s been pulling 50 hours plus, that’s just no fun no matter how you slice it. This coupled with a few other things has pushed him out of the retail business and towards the commercial/wholesale business. In other words, going back to his roots.
Rick’s future is solidifying each day. But mine is wide open, in a cold, dark and sad way. Where’s a needful custom meat kinda guy going to find solace in the world of grocery store packages?
Comon in and sit down. Open up my scrapbook of Rick’s Meats for everyone.
I’ve been hanging out at Rick’s for at least 9 years. I work and live only minutes away and find it far nicer and even relaxing to shop at Giovanni’s produce (Rick’s is inside Giovanni’s) after picking up a whole chicken or a special cut ham slice. Why is it special? Because he cut it fresh off the ham, each time, just for me. You know where the special bacon is? It’s directly under the regular bacon and saved for people such as myself. How did I find out? I asked. I remember Rick jumping from side to side with glee as he held up the top layer and pointed to lower portion. Oh how lean and glistenny it was. Rick is the kinda guy that watches over his whole fryers. Years ago they were varying in size and sliding in quality. He stood up and said, “Not for my customers! We need a fryer we can count on!” And off he went to find a new supplier and never looked back.
This image was a shot I took in pouring November rains back in 2004. I believe I gave him an award for this one. That my friend, is dedication & passion.
I was the one that sold Rick his first true smoker (not the one picture above). I remember the day he came to take a look. We made our way outside and spent time going over the smoker’s finer points. We finished up and headed back to the house and hung out in the dining area talking about meat. It was then my wife came home and found me alone with, Rick the Butcher. The look on her face was as though she’d found me masturbating. She raised both her hands, shook her head and went briskly in to the other room saying, “I don’t want to know, I don’t want to know.” Nothing more was said on the subject.
Here we find Rick at his meat saw, man that thing is cool. Notice the fancy shirt? Those are worn on Fancy Shirt Fridays and if I remember correctly, Don hated those days. I’d love to have my own meat saw.
Ahhhh, the ol’ rotisserie. Man what a beast. It conforms to no one and squeaks like the devil. I always felt bad for the employees when Rick wasn’t around. He was the only one that could fashion a piece of cardboard to wedge in the cogs to get it to stop sqealing. Otherwise? Spine squarking noises for hours and hours.
Oh! Who hasn’t seen this one? Rick whirling while getting off the phone to hammer out orders. I tried to get a shot of his face, but he’s too fast. I always liked the part where I’d follow the phone cord to see where he was hiding. He didn’t want to be bothered, so he’d head back towards the walk-in or sit on that plastic pail to hunker out of sight. Sometimes that was his lunch bucket, chomp/munch. Retail butchering can be a tough life.
It’s been an awful lot of fun over the years and I’ve grown greatly in my meat knowledge due to you pal. Your boundless enthusiasm will always continue to amaze me. While I wish you well in your new/old career of commercial meating, I wish you could have stayed just a little longer. It’s been great spending my lunch time chatting and coming back for dinner meat later on. Your counter was my home away from home and I’ll always have a place for you in my heart. I miss you already buddy.
Biggles
A note to anyone whose weekly drivings steer you to Rick’s, you’ll want to stop by soon. After his existing inventory is gone, he’s gone. Even 5 business days would be a stretch, go now.
Sob ~ Sob ~ Waaaaaaaaa!!!!
Big D
I see you have your own Meat Angel. We are in a long line. Meat Angel ancestry shining its magical meaty light across the valley.
What a fabuous tribute. Thanks for introducing us to someone, even if it’s a “hello I must be leaving.” sort of tribute. What a big heart my Meat Angel has.
mmm….meat angel. i feel safer already. eat well, rick!
“Rick’s Quality Meats” was a true gem. The couple of times I went there, Rick was, very friendly and knowleable. He will be missed by all. Goodluck! Rick, in your next endeavors!
I know how you can get your own Meat Saw. You can take over Rick’s and rename it “Dr. Biggles Quality Meats”, “If it Wiggles we will Squiggle!!!!!!” (bad huh?)
Hey Shuna,
Hmm, you’re most certainly true and correct on that one. He says he’s still be around, but I don’t see how. At least not like it was anyhoo.
Princess,
I think I have a picture of a meat angel around here somewheres … no really.
Paul,
Uh, thanks for thinking of me bud, appreciate it. Howabout Uncle Wiggly’s Goodtime Meat Counter?
Biggles
What do you think? “Biggles & Chilebrown’s Quality Meats”. “Biggles, and Chile will Giggle”
Giovannis is currently bringing the Meat Department up to code and we have fouind a new butcher who should be moving in soon. He has had 10+ years of experience working as a butcher in a small grocery store similar to Giovannis. The new meat department at Giovannis will offer a variety of high quality meats (some of which will be organic). We hope to be open for business soon and apologize for the inconvinience to our beloved clientel.