Say what you want about old former White House occupant Dubya, but he’s no dummy when it comes to sourcing his steaks. He goes to one of the most authentic and culinary-inspiring places we’ve ever seen, Rudolph’s Market, a 120-year old, third-generation family-run meat market and butchery in Dallas, TX. Currently run by brothers Richard and Brandon Andreason (who inherited it from their father who inherited it from his father, Sid, who bought the place in 1947). Sid Pokladnik made his way from Czechoslovakia in the 1920’s and began working at Rudolph’s for his uncle. Sid purchased the store in 1947 and became the cornerstone that has created the great history of Rudolph’s. Rudolph’s simply is the Hollywood-movie-ready, picture-in-the-Dictionary, and unadulterated epitome of old-fashioned, customer-service oriented, best-cuts-available food shop. Don’t just take our word for it…of all the businesses; from the invention of the car, through World Wars, recessions, Elvis, and yes Dubya, Rudolph’s is currently one of the ten oldest businesses (not just markets) in the entire Dallas area.
What do they do that is so special? Well, absolutely nothing. And that’s the key. There’s no fancy wine or cheese section to augment sales, no hipsters working the register or handing out plastic-wrapped products, and no franchises on every corner. Just extraordinary sides of beef hanging for weeks to properly age, the same butcher blocks from the turn of the last century (1800’s to 1900’s), and Jessie, one of the country’s best butchers who’s been practicing his craft at Rudolph’s since Richard and Brandon were toddlers.
Okay, let’s not say the Andreason’s don’t do anything special because the down-home, cut-it-how-you-want-it, lack of frills is truly special in a day and age where it’s all about cost-cutting efficiency, high technology, and stamp-it-out faceless “service”. It’s the customer who feels special entering and exiting with any of a variety of hand-stuffed sausages, freshly ground meats, pork products (bacon!), or anything else between the snout and tail of several delicious animals.
Yes, they have made one or two concessions to modern convenience. You can order online and… well, okay, one convenience. Most everything is Texas born and bred and most likely you’ll get one Andreason or another taking your order from behind the counter. So if you’re within a few hundred miles and have a hankering for some protein, or have time to order online, you will not be disappointed.