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When Rocke’s Meating Haus announced it was closing its retail shop in June 2008, a slew of groans and rumors began to spread.
Whether it was the loss of a tradition or the subtraction of a retail presence in downtown Morton, residents were not happy about losing one of its favorite specialty meat shops.
Rocke’s Meating Haus was closed as part of the once family-owned RMH Foods’ transition to the fully-cooked entrée business through Smithfield Foods. It was a cost-effective option for Smithfield.
In January, the Rocke family bought RMH Foods back from Smithfield Foods and was again family owned.
Secretery of Agriculture Tom Vilsack visited the facility in April to tout the business’ reacquisition from Smithfield utilizing a USDA loan.
Again, more rumors about the business spread throughout town. This time, it was of the positive nature. Could Rocke’s Meating Haus be making a return?
The answer, though not publicly announced, was “yes.”
And, now it is public.
It was this series of developments that led to a decision among the family to reopen its retail shop.
It will rejoin The Confectionery in its former location on Adam Street, which currently can be accessed from Washington Street while sewer work continues on Adams.
The store will open its doors in October.
Rex Urban, who will run Rocke’s Meating Haus, said he wants to continue the Rocke family tradition at the shop.
He referenced a quote from Rocke’s founder, Jesse Rocke, who once said the business’ goal was to “Always produce the very best quality you can — just as if you are going to put it on your own dinner table tonight.”
“I grew up here,” Urban said. “Rocke’s was always the place to go.”
He and Wayne Rocke said they want to maintain the same standards and quality that existed before the retail shop closed in 2008. The only thing different will be the fact that Jon and Jordan Rocke will not be part of the day-to-day operation of the business.
“I want to make sure it is the same thing,” Urban said.
Rocke stressed that goal — return the shop to its roots.
“Merchandising and products are going to be exactly the same as just before it closed,” Rocke said.
The business will sell certified Angus beef, cured and smoked ham, honey-glazed sausages and bratwursts. The meats will be vacuum packaged and “fresh frozen.”
When Rocke’s Meating Haus announced it was closing its retail shop in June 2008, a slew of groans and rumors began to spread.
Whether it was the loss of a tradition or the subtraction of a retail presence in downtown Morton, residents were not happy about losing one of its favorite specialty meat shops.
Rocke’s Meating Haus was closed as part of the once family-owned RMH Foods’ transition to the fully-cooked entrée business through Smithfield Foods. It was a cost-effective option for Smithfield.
In January, the Rocke family bought RMH Foods back from Smithfield Foods and was again family owned.
Secretery of Agriculture Tom Vilsack visited the facility in April to tout the business’ reacquisition from Smithfield utilizing a USDA loan.
Again, more rumors about the business spread throughout town. This time, it was of the positive nature. Could Rocke’s Meating Haus be making a return?
The answer, though not publicly announced, was “yes.”
And, now it is public.
It was this series of developments that led to a decision among the family to reopen its retail shop.
It will rejoin The Confectionery in its former location on Adam Street, which currently can be accessed from Washington Street while sewer work continues on Adams.
The store will open its doors in October.
Rex Urban, who will run Rocke’s Meating Haus, said he wants to continue the Rocke family tradition at the shop.
He referenced a quote from Rocke’s founder, Jesse Rocke, who once said the business’ goal was to “Always produce the very best quality you can — just as if you are going to put it on your own dinner table tonight.”
“I grew up here,” Urban said. “Rocke’s was always the place to go.”
He and Wayne Rocke said they want to maintain the same standards and quality that existed before the retail shop closed in 2008. The only thing different will be the fact that Jon and Jordan Rocke will not be part of the day-to-day operation of the business.
“I want to make sure it is the same thing,” Urban said.
Rocke stressed that goal — return the shop to its roots.
“Merchandising and products are going to be exactly the same as just before it closed,” Rocke said.
The business will sell certified Angus beef, cured and smoked ham, honey-glazed sausages and bratwursts. The meats will be vacuum packaged and “fresh frozen.”
“We think it is the freshest and safest way to buy meats,” Rocke said.
Urban and Rocke are working on acquiring a new addition to the meat shop, but they cannot be too specific.
“We are talking with a national bread company,” Rocke said. “We can’t say the name yet.”
So, along with the return of Rocke’s Meating Haus and the possible addition of a bread company, coupled with the desert line at The Confectionery, the Adams Street location would have more that it did before.
Urban said he is excited about the possibilities. The former pharmaceutical businessman joined forces with the Rockes through their membership at Grace Church.
“I’ve always wanted to own my own business,” Urban said. “This is an amazing opportunity. It is a successful business and it is low risk.”
