Butcher Shop

[bevins]

I have been kicking around the idea for years of opening a butcher shop in my local area. Does anyone have any expertise in the area? I have a business background with my MBA and CPA license but I want to follow my passion. There are around 25,000 people in the area. Any help will be appreciated!

I'm sorry if I posted this in the wrong area.

 

[MisterChrister]

I have nothing to offer besides encouragement, but I say go for it!! Especially if you promise to make this an epic thread like marubozo's thread about starting up his restaurant! I'd love to follow the journey here! Good luck!

 

[SoHappy]

I have nothing to offer besides encouragement, but I say go for it!! Especially if you promise to make this an epic thread like marubozo's thread about starting up his restaurant! I'd love to follow the journey here! Good luck!

X2:grin:

 

[bacchus99]

I have often thought about doing the same. How do you get the masses to visit your store versus the grocery stores for their meats? I would think it needs to be more of a "specialty meats" shop than a butcher shop. Good luck!

 

[Thatgrimguy]

Start by following what you know. Get your numbers together. Rent, equipment, and meat costs per pound pre cut and post butchering.

Start by figuring out exactly how much it will cost to be in business each month (the closer to exact (ridiculously exact) you can get the better. Though, you know this with a CPA background)

Then figure out what you will HAVE to sell to cover the fixed costs and your time. Then at least you know how much meat you will need to cut to make bills and work from there.

I wish you nothing but success. I know nothing about butcher shops but a lot about opening small businesses. With your background, don't overthink it. Just figure out how little you can get away with spending and still opening. It's easy to get carried away with "must-haves" that you really don't have to have in the end.

 

[daninnewjersey]

How about visiting some butchers that aren't really close to you? They might be willing to give up more intel than one closer to you. No sense in reinventing the wheel......

 

[IamMadMan]

I encourage you to follow your dreams, but do your research homework first.

Location will be one of your key issues.

Keep in mind that in this failing economy many people focus on only price per pound rather and not by quality. Even many grocery stores that used to have a butcher shop have gone to ordering pre-cut and pre-packaged meat in a box.

Setting up a butcher shop in a economically depressed area would not generate many quality meat sales as your costs are higher than the grocery stores. Yes your quality will be higher, but someone living paycheck to paycheck doesn't care about quality, but rather prices only.

However these boxed meats also create a demand for quality meat products, you just have to find the balance.

While this is only one downside there are many upside to your quest. Again do your research and I agree with daninnewjersey, go outside of your area and talk / work with other successful butchers. This way you can see what equipment is required and what to expect on almost a daily business.

Good luck and keep us posted.

 

[Teleking]

Farm to table is a big movement in the now. Find locally sourced products. 90% of so called butchers out there open a cryovac pack and cut. The niche market in my area would be a full blown processing facility to cater to the locally grown market. The handful of facilities here are maxed out busy. I buy a side of beef every 2 years raised 1 hour from here and processed 15 mins away. This year is the exception as I put a bull moose in the freezer that was processed at the same facility.

Good luck on your journey.

 

[quamdar]

I'd say your best bet is opening up a stand or whatever at a flea market or farmers market or something first. See if there is even a demand in your area. Not to be a downer but it seems these stores are being put out of business for the most part. Only ones I know that seem to do well thrive off lunch deals and also provide catering and that's how they make most of their money. A guy I grew up with is the son of a deli owner and his dad says the catering and lunch crowd are all that keep the doors open. He drives a BMW though so you can make a decent living obviously. Lol

 

[Mr.OiSat]

Good luck with your store.
Most butchers over here offer one or two warm meals during lunch time. Nothing very fancy but quality food for those that don't want to have the usual fast food every day.
Seems to be a well working concept and people who like their lunch are mostly willing to buy other meat as they know the quality.

 

[jason p]

I have some good friends that own a family butcher shop. I believe they make alot of there money selling their brats and smoked sauseges. They have there own smoke house. Like many have said here, they open there cyrovak packages and cut from there. They do not butcherror full cattle. They do however sell all choice cut meat but a higher grade of it. There steaks will blow any local grocery store out of the water. They told me that there are different grades or quality of meat within the usda grades. A local grocery store will have ribeye steaks for 9.99 a pound but the butcher shop will be 13.99 a pound and we'll worth the cost even though it is the same grade. You can see it in the marbling. I guess my point is on the quality of the meat not the quanity. They are always busy and on Saturdays with a line out of the door. They are on facebook if you want to take a look or contact them. The House of Homemade Sausage located in Germantown Wi.

 

[bevins]

Thanks everyone for the responses/encouragement! I have visited a butcher shop about 3 hours from myself and told them about my idea. The town is roughly the same size but doesn't have quite the same demographic (eastern Kentucky, for the most part, is full of people like you described Iammadman). However, the area I live in does have quite a few "upper class" citizens. I have already been in contact with the 2 local upscale restaurants and they are interested. The start of a new cattle and poultry business in the area is supposed to be finished within the year, thus helping the farm to table product availability. I have been doing Bbq "catering" so to say for quite some time and really enjoy it. I could always take this to a grander scale while growing the butcher shop. Financially speaking my wife is a critical care physician so getting through the startup isn't much of a worry as far as struggling at first goes. I just feel I am at the point in life where I get up and go work at what I love instead of what makes the most money. You can't eat money, but prime grade beef on the other hand..

 

[smokingkettle]

Thanks everyone for the responses/encouragement! I have visited a butcher shop about 3 hours from myself and told them about my idea. The town is roughly the same size but doesn't have quite the same demographic (eastern Kentucky, for the most part, is full of people like you described Iammadman). However, the area I live in does have quite a few "upper class" citizens. I have already been in contact with the 2 local upscale restaurants and they are interested. The start of a new cattle and poultry business in the area is supposed to be finished within the year, thus helping the farm to table product availability. I have been doing Bbq "catering" so to say for quite some time and really enjoy it. I could always take this to a grander scale while growing the butcher shop. Financially speaking my wife is a critical care physician so getting through the startup isn't much of a worry as far as struggling at first goes. I just feel I am at the point in life where I get up and go work at what I love instead of what makes the most money. You can't eat money, but prime grade beef on the other hand..

I want to be in your situation some day. I would love to leave my industry some day and do something like butchering or open my own BBQ joint. Maybe one day.....

 

[Meat Man]

It's a great idea, we've had a retail meat market for 35 years. PM me if you'd like to talk.

 

[mike-cleveland]

If financially it works out and you can explore it than go for it. Not sure what background you have with butchering. I would suggest maybe working in a butcher shop for a bit before.

 

[landarc]

My question is if you are a butcher, and do you understand the ramifications of starting a business in which you are not skilled in the core functions if said business. Finding good butchers is not easy and harder if you don't know what to look for.

Incidentally, butcher work is hard physical labor, and the cold is hard on your body. I've known a few butchers over the years.

 

[bevins]

My question is if you are a butcher, and do you understand the ramifications of starting a business in which you are not skilled in the core functions if said business. Finding good butchers is not easy and harder if you don't know what to look for.

Incidentally, butcher work is hard physical labor, and the cold is hard on your body. I've known a few butchers over the years.

I worked as a butcher in a local restaurant for 8 years. I completely understand the ramifications as I have started 6 companies in the past. I butcher deer on the side and occasionally will help a few friends butcher pork and beef.

 

[landarc]

Then you're set.

Out here, there are an increasing number of quality butcher shops, mostly in affluent areas of course. Some do whole animal, some buy halves or quarters from local suppliers. They seem to be doing well.

 

[Loeweb]

Follow your dreams and do what you love.
Start small and with the cuts you enjoy and if you're able to, make any specialties you love such as sausages, pepperoni, etc. Also save some shelf space for old time, hard to find soda and candy. it gives your shop a feel of an old time butcher like we all went to as kids, and it will keep people coming in off the street just to see what it's all about.

 

[VFMBBQ]

There is a lot of good advice going around and I will throw out my $0.02. I have owned and operated my Store for 10 years now but have been around the Butcher industry for all my life. I'm a 3rd generation "butcher" (not meat cutter, 2 completely different things) with my store celebrating it 60th anniversary next year. The biggest lesson I have learned is that there is no substitution for quality. I understand that Farm to Home is a great concept but very hard to do right. Very few people understand the true art of breaking cattle and will cost you a lot of money when done wrong. Most consumers want sub primal meat and a lot of it. Its very hard to keep up with demand if you are only bringing in full carcass (there is only so much ribeye on each cattle). My advice is to start out slow. Bring in the best product available and don't try to make your money back right away. Something I live by is "I would rather make 3 Nickels instead of 1 dime". Keep warm bodies in your market, instead of only coming in once in a while. Don't shoot yourself in the foot but don't price yourself out of the market. Get people use to the product and explain to them the difference between what you carry and what others carry. Knowledge is power in this industry and the more educated the consumer is, the more vested they will become in your company. Last little tip, the first loss is your best loss. Don't be afraid to loss a little money because in the end it might save you. If you have any logistic questions or just want a little more in depth conversation don't hesitate to reach out. I'm a newbie here but thought I would chime in.
Cheers,
Derek
If you want a little inside on my shop check it out at
www.valleyfarmmarkets.com