At Frobose Meat Locker, we believe great meat starts with great people—and there’s no better place to kick off our staff spotlight series than with the man who started it all: Bob Frobose.
From humble beginnings to a thriving business that ships nationwide, Bob has been at the heart of it all. Today, we’re kicking off our staff spotlight series by sitting down with the man who brought this vision to life.
Bob and the Frobose family bought the Meat Locker from the previous owners back in 1999, after Jake, Bob’s middle son, had mentioned the sale of the locker where he had currently worked. At the time, Bob was still working another full time job running meat sales in 10 locations across Ohio, Indiana, and Michigan, and because of that, Bob said his biggest challenge at the beginning was juggling two jobs and working 100+ hours a week. Ben, Bob’s oldest son, added that the most challenging part of the job now is Bob’s age!
Age doesn’t seem to slow Bob down, though. A typical day, 7 days a week, for Bob starts with a wake up call at 5am and at work by 6:30am. He’s between the Locker and the IGA throughout the day but calls it a night around 5pm. At home, Bob gets the cattle taken care of and goes to ball games when he can!
As you can expect, Bob is heavily invested in the agriculture industry, and when asked what he would be doing for a career if he wasn’t running the Locker and IGA, he said he would be doing something else in agriculture!
What Bob wants you to know about Frobose Meat Locker is that we work hard, play hard. Stop in anytime at the Locker and you can see first hand the organized chaos that is behind the counter, but you’ll also hear us laughing and maybe, occasionally, poking fun at each other, but like Bob said, we like to work hard so that we can play hard!
From the beginning, Bob built Frobose Meat Locker on hard work, honesty, and heart—and those same values still guide everything we do. Whether you’re a longtime customer or just discovering us, we hope you can taste the difference.
Bob’s Quick Fire Q&A
What is your favorite or most recommended product at the store?
Bratwurst
What is your favorite meal we make at FML?
Fried Chicken
Do you have any cooking tips or tricks?
Use a meat thermometer so you don’t overcook meat.
What do you like to do outside of work?
Yardwork and gardening
What is something customers might not know about you?
I have cut meat for 55 years.
If you could only eat one meal for the rest of your life, what would it be?
Steak
If you were a cut of meat, which would you be and why?
Ribeye steak – it is tasty with a little fat
What is your dream vacation?
Alaska
Favorite Dad Joke:
What’s the difference between a camera and socks?
One has photos and the other has 5 toes.
Stay tuned as we spotlight more of the incredible team behind FML. Because behind every great steak… is a great crew.
