Spotlight

A Decades-Long Collaboration: The Butchery U Kusáků & Bizerba

How upgraded equipment made work easier and the customer experience better at The Butchery U Kusáků.

The butchery U Kusáků was looking for a way to streamline service and remain attractive to customers. Following the introduction of new local legislation, they decided to modernise their shop and chose the Bizerba KH II 800 Pro counter scale. The sausage production area followed suit, gradually undergoing a full modernisation as well.

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A decades-long collaboration: The Butchery U Kusáků & Bizerba

he butchery U Kusáků first encountered the Bizerba brand in 1995, when the father of the current owners was selecting scales for the establishment. He chose the most advanced models available at the time – Bizerba digital scales, which were at the top of the range. These scales offered innovative features, such as the ability to set PLU codes, which were groundbreaking at the time. They served reliably for many years until 2016, when new local legislation opened up opportunities for further modernisation.

Complete Butcher Shop Equipment

After the introduction of new local legislation, the Kusák brothers were required to upgrade their equipment. Although their old Bizerba scales were still functional, they no longer met the new legislative requirements. To comply with the updated system, they chose the Bizerba KH II 800 Pro retail scales.

The butcher shop was highly satisfied with the quality of the scales, so they stuck with the trusted brand when purchasing their next equipment. Today, the butcher shop is equipped with several slicing machines, a meat and bone saw and a meat tenderiser — all of which fully meet their needs and guarantee smooth, trouble-free operation and long service life.

In addition to modernising the shop, the Kusák brothers are also upgrading their production facilities to stay in line with current technological trends and innovations. Their facilities now include new floor scales, hanging scales, terminals and industrial scales for marking goods. Their products are thermo-labelled with legislative data, ensuring compliance with current food labelling standards and requirements. This upgrade not only streamlines operations but also enhances transparency and ensures the accuracy of product information.

Low Maintenance and Seamless Support

Although the need for service is minimal, everything works seamlessly. 'Two to three years ago, we did experience some minor dysfunctions in service, which occasionally led to small issues. However, service support has significantly improved since then, and for our butcher shop, this is now one of the main advantages of working with Bizerba,' says Bohumil Kusák, the co-owner of The butchery U Kusáků.

Today, service support has improved, and for our butcher shop, this is now one of the main advantages of working with Bizerba.”

Bohumil Kusák

Co-owner, The butchery U Kusáků

The butchery U Kusáků

The history of The butchery U Kusáků dates back to 1954, when the grandfather of the current owners, Karel Kusák, opened his first shop in Ostrožská Nová Ves in Czech republic. Despite the challenges posed by the communist regime, the family never abandoned their craft. In 1991, after the regime fell, brothers Bohumil and Tomáš Kusák proudly returned to the business.

In 2006, they opened a new shop in a historic Liechtenstein farmhouse, where customers can enjoy freshly prepared meals alongside high-quality meats and cold cuts. Today, the family employs 25 people and produces a wide assortment of meat products, all based on their own original recipes. They don’t settle for “average” — they build their butchery on authenticity and craftsmanship.

They source meat exclusively from local farmers who prioritise ethical practices and quality. At the Kusák brothers’ butcher shop, you won’t find meat that’s traveled across the continent or been artificially “enhanced.” Instead, you’ll find premium beef, pork, and lamb, all matured over time to bring out their full flavour.

This is a story of family passion, respect for tradition, and an honest approach to meat.