The history of Schinkels’ Meat Market dates back to 1912 when C.W. Roberts opened a butcher shop at 68 Talbot St. N. in Essex. After his passing in 1931, the business was continued by his sons, Frank and Earl, who, along with their brother Myron, operated the shop. In those early days, the Roberts family used to deliver meat door-to-door on horseback and bicycle. The refrigeration technology was primitive, and they used ice from the lake to keep the shop cool during the winter months.

In 1962, Gerry and Herman Schinkel purchased Roberts’ Meat Market. Despite warnings from friends and family about the decline of butcher shops, they were determined to modernize the business. They immediately replaced outdated equipment, introduced fluorescent lighting, and gave the store a brighter, more modern feel. They also expanded the product range to include Dutch specialties, which brought in a whole new customer base.

In 1962, Gerry and Herman Schinkel purchased Roberts’ Meat Market. Despite warnings from friends and family about the decline of butcher shops, they were determined to modernize the business. They immediately replaced outdated equipment, introduced fluorescent lighting, and gave the store a brighter, more modern feel. They also expanded the product range to include Dutch specialties, which brought in a whole new customer base.

In 1980, a gas explosion across the street severely damaged the store. Despite the devastation, the Schinkel brothers worked tirelessly to clean up and rebuild. Within 110 days, Schinkels’ Meat Market was open again, quickly regaining its loyal customers.

After the explosion, Herman started making his own sausages, lunch meats, and bacon as a way to differentiate Schinkels from the larger supermarkets. This led to the creation of Schinkels’ Sausage and Deli Products in Chatham, where they expanded their production. Herman’s products gained recognition at the Slavacto International Butchers competition in 1991, winning multiple awards and propelling the business forward.

In 1997, Gerry and Ruth’s son, Greg, became the full owner of Schinkels’ Meat Market after buying the business from his parents. Greg’s first major move was to renovate the store, adding more self-serve counters and discontinuing many grocery items to focus on premium meats and specialty products. This shift further reinforced the store’s reputation for quality.

At Schinkels, we measure success not by material wealth but by the relationships we’ve built and the trust our customers place in us. We’re grateful to have had the opportunity to serve this community for over 60 years, and we’re committed to continuing our family’s legacy of hard work, quality, and service. Thank you for your continued support.