Bio-Metzgerei Dreymann: Sustainability and fairness pay off even in times of crisis
For all his passion for his profession as a master butcher and meat sommelier, Andreas Dreymann is particularly passionate about one thing: when it comes to rearing, slaughtering and processing an animal, the animal as a living being and its welfare are always at the forefront! So it is hardly surprising that, in Gut Wulfsdorf near Ahrensburg close to Hamburg, the master butcher has found a partner who rears his cattle in a species-appropriate manner and in accordance with strict Demeter guidelines.
The Dreymann organic butcher's shop entered into this collaboration back in 2002, from which both partners have benefited for almost 20 years now: While Dreymann is able to offer sustainable and high-quality products, most of which are Demeter-certified, but also labeled according to Bioland and other organic guidelines, and is therefore one of the pioneers among organic butchers, Gut Wulfsdorf can rely on a secure customer.
Of course, the coronavirus pandemic and its consequences are also being felt by the Dreymann organic butcher's shop. The strong focus on the end consumer, which has always existed and is practiced out of conviction - so it is not unusual to meet the boss himself behind the counter - at least ensures that one problem, which is causing the majority of butchers a lot of trouble in the current situation, is hardly a problem for Dreymann: the loss of wholesale supplies.
Nevertheless, the crisis also called for essential measures here: For example, the farm store was redesigned at the beginning of the coronavirus pandemic to protect customers and employees in accordance with hygiene and social distancing recommendations. Since visiting various organic and traditional weekly markets around Hamburg, with 17 markets a week, is an important part of the butcher's business, protective measures also had to be taken here. The stalls were set up at a greater distance, numerous distance lines were installed on the paths and roads and partition screens were fitted in the three sales vehicles.
In addition to his high standards of sustainability, species-appropriate animal husbandry and the customer proximity that Dreymann practises, the master butcher is also particularly concerned about being fair to his employees. Even before the crisis, Dreymann attached great importance to paying his young trainees and a total of 20 employees a fair wage. An attitude that is already more than paying off for the organic master butcher today! Due to the fair working conditions and the interest in the profession that grew during their temporary work in the organic butcher's shop, two of the temporary employees ended their studies in favor of training as butchers. Andreas Dreymann can therefore proudly claim to have no shortage of skilled and junior staff.
A fact that shows that sustainability and ethics are not just empty words at Metzgerei Dreymann, but are practiced every day. With these values, master butcher Andreas Dreymann brings important impulses to our truffle hunter community and - like all other truffle hunters - proves to be a real asset in this sense.