Courdt declined to specify Raber’s overall investment, which (aside from TIF aid) was funded by the private sector. A previous Journal Star article put the cost at $ 8 million, although Courdt says that figure was exceeded.
Since the walls began to rise, the public has been speculating on the interior. Equipment has been shipped from all over the world, and some of the improvements will be obvious to Raber employees. For example, advanced processing technology makes old machines look almost prehistoric.
“At over 60, some of this stuff was painful,†Courdt said.
For example, in some parts of the processing process, workers previously had to lift and lug heavy slabs of meat. No more: an “air assistance” system will mechanically move the meat suspended from hooks in the ceiling.
“It will be easier for the employees,†said Courdt. “It’s important for, say, twenty years of work. I’m trying to make everything easier.”
‘Nothing to hide’
As at the old location, cattle (mostly cattle and pigs, although Raber can also process sheep and goats) will arrive at the back of the building and be taken to the harvest room. The meat slices will then be hung from the overhead conveyor system so that butchers can cut specific cuts.
From the slaughterhouse, visitors will be able to peek through the windows of the retail area and observe the meat cutting process. Courdt wanted such visibility in the new facility, in part to show customers that Raber serves local farmers.
“Not many people knew that,†he said.
He also wants to educate a world of chicken nuggets about the work of meat processors.
“I bet less than 10% of people have seen half the beef,†Courdt said. “… I want this to be an open relationship with what we do. We have nothing to hide.”
The new equipment and system will significantly increase Raber’s production capacity. For example:
The old Raber site processed 12 to 15 cattle and 50 to 70 pigs daily. That rate can easily be tripled now, maybe quadrupled, said Courdt.
In the past, Raber needed six to eight hours to grind a ton of sausage. Now this amount can be done in 15 minutes.
Each year, Raber produced 125,000 pounds of sausage, and smoked 60,000 pounds each of ham and bacon. Now? He could do 10 times that charge, if necessary.
Hot dogs and more
Meanwhile, at the other end of the production wall, there are now two retail outlets. One, right next to the processing area, will look familiar to long-time customers, with a butcher’s area surrounded by counters and coolers. As before, customers will be able to request specific types and cuts of meat, with the temperature (as always) kept at 38 degrees.
“This was designed to look like the old place,†Courdt said. “This was done for nostalgia.”
For this purpose, children can always request a free, cold frankfurter sausage. Courdt doesn’t know the origin of the seven-decade tradition, but it was a marketing stroke of genius, with many of those kids growing up to be Raber customers.
“There are adults – 50 or 60 – who come and say they remember it when they were kids,†Courdt said.
Archive: Tradition carried on by old family recipes at Raber Packing Co.
The other shopping area stretches along several axes. One is a large delicatessen. Another is a restaurant with a handful of tables and chairs, although Courdt plans to sell mostly take-out. There, windows overlook the smokehouse, where juicy hams and bacon will be on display.
“My goal is for a 12-year-old to come and look forward to seeing what we’ve cooked,†Courdt said.
Although the former Raber’s business consisted of 98% meat, Courdt is expanding its offering, including craft beer and wine. Products will also be available.
A banquet hall will provide catering and bar services. Rooms can be divided to accommodate the size of an event – such as a wedding reception – up to 250 guests. Apart from the roller garage doors, an outdoor patio is available for the warmer months. Courdt hopes to organize Friday meals, similar to fish fries at veterans and fraternal clubs. He also has other ideas, like inexpensive movie nights for kids and families.
“I think it will be great for the community,†he said.
The economic impact too. The former Raber had 42 employees, most of them unionized full time. About 30 are expected to return when the new facility opens, which will employ around 70 workers.
Ready to open
The old Raber sign still stands along West Farmington Road, but getting to the old location involved a bumpy ride along a gravel road. The new location is not only more visible to the 15,000 cars that drive West Farmington Road every day, it is also much more accessible.
“It’s not that people didn’t know we were there,†Courdt said. “But (the new site) is all about convenience.”
Archive: As Raber Packing Co. broods, owners hope to rebuild
As for the leveled Raber site, Courdt plans to create a composting facility. The company creates 25,000 pounds of waste weekly, which is taken away by a rendering company. Composting would be more favorable to Raber’s bottom line as well as the environment, he said.
But for now, the focus is on opening Raber as soon as possible – possibly next month. For some customers, it can’t start early enough: the business has received up to 40 calls a day to request the opening date. Courdt shares their enthusiasm for finally opening the doors.
“I think it will be exciting to watch,†he said.
Phil Luciano is a columnist for the Journal Star. He can be reached at [email protected] and (309) 686-3155. Follow him on Facebook and Twitter.
