Finding beef shanks and veal roasts will be harder soon — Robert Regg Meats is shutting its doors after 90 years of operation.
The Regg building "was wearing out," and the aging specialty equipment was due for an upgrade. The Reggs, 61 and 62 years old, decided that expensive long-term repairs didn't make sense. Several multi-year contracts were coming due at the end of August, and the repairs and the deadlines combined to push the brothers to "retire from the meat business," Bobby Regg says (leaving open the possibility of another career).
"It's emotional, too," Bobby said of the decision. "We've got third-generation customers. Ben, who runs Wendell Smith's on Charlotte, I remember waiting on his grandfather when I was little."
Bobby Regg gives up his inspection status and license to cut meat on Aug. 20.
Customer Michael Burriss says he'll "miss the old-school luxury of going to a local shop and knowing the people who are providing the food."
Chris Chamberlain and I were both patrons of Regg — I enjoy their chatty company and love their reasonably priced choice-grade beef and boxes/bags of chuck patties.
It would be great to load up one more basket with meat, but the Bobby Regg says they're selling out quickly. They took orders in early August and are honoring those, but no more orders are being taken (unless you're ordering case lots). The rest of the inventory is selling fast — veal and pork are both sold out. Stephen Regg said they'll keep their quirky retail hours until the end: 7:30-ish to 4:30-ish Thursday and Friday (that's a.m. and p.m.) and 7:30-ish to 11-ish a.m. on Saturday.
Bobby Regg said many customers are asking where they can go to get the cuts they've been getting at Regg — the whole sirloin, shanks, seven-bone rib roasts and more. "We refer them a few places, but what we do is kind of unique."
Stephen confirmed, "We haven't bought meat in years, so we're in the same boat."