The Rapidian Home

Grand Butchers set to open this week

This week Grand Rapids' newest butcher shop will be opening on Michigan Street.

/Eric Tank

Underwriting support from:

Grand Butchers Grocery and Deli

855 Michigan Street SE

/Eric Tank

/Eric Tank

If everything goes according to plan, Grand Rapids' newest butcher shop will open its doors to the public this week.

Grand Butchers, a grocer and deli owned and operated by Margie Zichterman and Lacey Dryer, has been in the final stages of its completion in a new building complex at 855 Michigan Street. The site was the former home of Miller-Zylstra lumber company. 

Three meat cases with chicken, beef and pork line the north end of the suite and a deli case flanks the east end. The rest of the space has room to accommodate frozen goods and other grocery items.

Customers can expect a deli filled with cold cuts, subs, salads and wraps. Grand Butchers makes their own beef and turkey jerkies, sausages using fresh herbs and spices and dry rub blends.

By next year the two plan to start processing deer as well.

Meat will be sourced both locally and out of state, certified organic and traditional agriculture will provide options.

"At this point we have local organic chickens and we got a local supplier that supplies our fresh all natural turkeys for Thanksgiving. We also have grass fed beef, and all of our pork is local," says Zichterman.

Zichterman recognizes that there are good butcher shops, especially the west end butcher shops that have been community staples for decades. However, in addition to a quality product, she believes that she can offer the east side a convenience that has until now been unavailable.

"I think once we get people in the door here they're going to see what we're capable of. They're going to get our energy, our excitement and enthusiasm for what we do," says Dryer.

The pair has a vision for where they'd like to be in the future.

"In five years I would like to be one of the main butchers in the area," says Zichterman. "I know there's a lot of great butchers in this area with great reputations, but I would like to be really competitive. In five years I would like to be one of the top names."

The Rapidian, a program of the 501(c)3 nonprofit Community Media Center, relies on the community’s support to help cover the cost of training reporters and publishing content.

We need your help.

If each of our readers and content creators who values this community platform help support its creation and maintenance, The Rapidian can continue to educate and facilitate a conversation around issues for years to come.

Please support The Rapidian and make a contribution today.

Comments, like all content, are held to The Rapidian standards of civility and open identity as outlined in our Terms of Use and Values Statement. We reserve the right to remove any content that does not hold to these standards.