About

So You Know...

As owner of Ron Lahody's "Trust Your Butcher" Steakhouse and Lahody Meats, Ron Lahody knows steak. And he has his own way of cooking it. "My dad Miro loved to put a gravy or sauce on his steak. But I say, 'why cover up the flavor if you want to taste a good chunk of meat?'"

Many people ask me if this particular steak is good. I always reply, "Trust Your Butcher"---meaning it is super good. Thus… TYB originated.

Ron's Rules for Grilling Steak

1.

On high heat, sear the steak on both sides.

2.

Reduce the heat to medium and finish the steak to your liking. 135° is the start of medium-rare. If you do not have a thermometer, cut into the steak and see where you are.

3.

When done, top it with a pat of butter.

4.

Season with salt and pepper at the table.

Cook your own steak from Lahody Meats or let me cook it for you!

I got my start in the meat business early. The year was 1965. Dad would always harvest a steer on the farm.That year, my mom and dad decided 18 years on a dairy farm was enough.Dad was 61 and mom was 64 when they decided to quit the diary business and go into their next business.In October of that year, mom and dad bought a slaughterhouse with retail meats and groceries.Located in Gaston, Indiana.

After completing a tour of duty with the US Marine Corps, I graduated from Ball State University and worked for 10 years in the family business learning how to harvest animals, break down carcasses of meat, and cut meat for retail and wholesale. Mom and dad owned and operated Lahody Meats until they retired in 1980 and then went to work in the meat business for an additional 6 years.

My last job in the meat industry was the greatest. I was asked to start Alaska's first USDA slaughterhouse.In all, I worked in Alaska for almost 3 years. I then returned home to Muncie in 1986.

Not knowing what I wanted to do, the suggestion was made that I should go into home remodeling.You know – if you have a manual dexterity- you can do anything.

So, for 22 years I worked in the home remodeling business.In December 2007, I felt it was time for a change. I have always loved the meat business.It all came together within 3 months, and I opened Lahody Meats in April 2008.

Specializing in choice & prime retail meats and cheeses. The leap from retail meats in 2008 to a steakhouse in 2018 took 10 years. Looking back, I now realize why I entered the meat business. I enjoy the one-on-one.

I enjoy seeing a satisfied client, especially when they return to purchase again and again.

Some Trivia

At first, I had a different name for my steakhouse.

However, all of my friends said that my name should be on the sign. Today, I am glad I put my name on the sign.

Now everyone can understand that the butcher shop and the restaurant go hand-in-hand. "Trust Your Butcher" was a struggle. Being a butcher seemed natural to me. However, opening a restaurant is totally foreign to me. I had to learn on-the-job operating a fine dining restaurant.

Today, "Trust Your Butcher" steakhouse is a success due to serving prime beef and having a great staff.

All steaks are temperature controlled and all drinks are measured. Today, the butcher shop cuts around 1300 to 1800 steaks per month. Not counting fish, chips, and poultry.

Looking back, my vision was just the butcher shop. Funny how things happen.

The combination of having a butcher shop and restaurant gives me complete control. If I don't like something – it is not on the menu.The same goes for cutting prime beef. The success of "Trust Your Butcher" and Lahody Meats prompted me to opena second steakhouse in Anderson, Indiana on September 13th, 2024.

"Trust Your Butcher" steakhouse gives me the opportunity to see firsthand how much my clients enjoy a well-prepared steak. I get a charge every time I'm in here. I enjoy the challenge of creating something. I enjoy seeing a satisfied client.