You have to decide how much you can invest in meat, and time, and sell until you close or sell out. Selling out is better than being left with too much or course. Without knowing what kind of foot traffic you will see, and if they have done this before, it is impossible to estimate accurately. Are you selling meat by the pound? Sandwiches?
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."