Gilbert Butchery co-owner finds his way back to meat business

Gilbert Butchery meat case
Most of Gilbert Butchery's meats comes from small Minnesota farms. (Tom Blodgett/Community Impact Newspaper)

Most of Gilbert Butchery's meats comes from small Minnesota farms. (Tom Blodgett/Community Impact Newspaper)

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Krista and Dan Roosevelt opened Gilbert Butchery in 2019. (Tom Blodgett/Community Impact Newspaper)
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Gilbert Butchery offers many items to go with the meats and grilling. (Tom Blodgett/Community Impact Newspaper)
Gilbert Butchery co-owner Dan Roosevelt thought he was ready to leave the meat business behind in the mid-2000s. He owned two butcher shops in Glendale and just enough headaches that doing something else while his children were still young was attractive.

But after a few years in property management, Roosevelt came back during the Great Recession as a meat manager at an Albertson’s grocery store. But the bug to have his own place, along with wife Krista’s desire to have her own business, got them to looking around again.

They found a location near Warner and Elliot roads too expensive.

“We just took our time looking, and all of a sudden we saw that they changed the Realtor,” Roosevelt said. “So we're like, ‘let's, let's see what it's running now.’ This is like three, four years later, and it actually was the right price. We jumped on it. The rest was history.”

This time, rather than buying someone else’s butchery, Roosevelt was able to craft the shop he wanted.

“I wanted high-end meats,” he said. “The other thing I wanted to do was to have a lot of hard-to-find stuff, like you can’t go to the grocery store and get. ... Basically have more variety and just really great customer service for customers so they keep coming in. And make it fair. I try not to charge too much, but obviously I still got to make a profit. But I'm not one that's going to sit there and gouge somebody.”

The meat comes from some smaller farms in Minnesota. Gilbert Butchery does a lot of processing in house, like making its own jerky and sausages, Roosevelt said.

He also has made enough connections in a career as a butcher—Roosevelt started at age 19 working at Basha’s—to find those hard-to-find meats. That can go from rarer beef cuts like dino ribs or hanger steak to more exotic meats, like elk, rabbit, bison, alligator. The shop also does an increasing amount of game processing for customers, Roosevelt said.

The last component, customer service, is more Krista’s area.

“We have a lot of regular customers, and it's just nice to be involved in the community more,” she said. “For me, customer service is just really big cause you want to stand out from the big grocery stores.”

A variety of services

Dan Roosevelt diversified his offerings to help assure his butchery’s success. The services include:

  • Traditional meats

  • Rarer cuts

  • Exotic meats

  • Seasonal homemade sausage

  • Jerky and meat sticks

  • Suckling and whole roasting pigs

  • Side items, like twice-baked potatoes

  • Special orders

  • Game processing

  • Knife sharpening

  • Seasonings, sauces. dry rubs

  • Natural pet food

Gilbert Butchery

965 S. Val Vista Drive, Ste. 101, Gilbert


Hours: 10 a.m.-6 p.m. Tue.-Sat., 11 a.m.-4 p.m. Sun., closed Mon.

By Tom Blodgett

Editor, Gilbert

Raised in Arizona, Tom Blodgett has spent more than 30 years in journalism in Arizona and joined Community Impact Newspaper in July 2018 to launch the Gilbert edition. He is a graduate of Arizona State University, where he served as an instructional professional in the Walter Cronkite School of Journalism and Mass Communication from 2005-19 and remains editorial adviser to The State Press, the university's independent student media outlet.