How We Started Our Butchery Business

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"How We Started Our Butchery Business" is part I of a seven part series taken from the Meatsmith Harvest Podcast episode 9 where Brandon and Lauren discuss in detail how they have built their successful butchery business. Lauren has broken down the stages of development for their business into five phases. This video covers phase I where Brandon and Lauren discuss the origins of Farmstead Meatsmith and taking it from concept to reality.
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Опубликовано:

6 ноя 2018

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Комментарии : 39

@jearly5859 5 лет назад

While most folks view your videos to learn butchery and preservation skills or to understand the science behind skills they already posess, as your views increase there will be another type of viewer. These will be discerning consumers who might never raise a single pig ,let alone kill and process one.But they will watch your videos,even the ones about killing swine,because they feel a need to know how their food came to be .I am seeing a groundswell ,often younger parents,who have had heirloom meats and veggies and seek them out. I am 62 ,an agricultural consultant by vocation and the present awakening is the most exciting time I have experienced since the 1970s. Farmstead Meatsmith is going to grow exponentially for one reason. You are both great advocates for farm life, honest about the hard work and dedication required ,while embodying the wonder and joy the life can bring. Many Thanks.

@acoatofgold5627 5 лет назад

I’ve been singing the praises of your channel/podcast to everyone on RU-vid! I listened to your available podcast episodes while working retail and riding home from school. You guys are totally my inspiration. Thanks for the videos! - Jacob

@TheFarmsteadMeatsmith 5 лет назад

Thank you, we're so glad you've enjoyed the podcast.

@DJ-pq7wz 8 месяцев назад

This is inspiring because we currently have a two-car garage and a double door refrigerator as we start this journey to have a small town butcher shop.

@TheCrazySeis 5 лет назад

Thank you for this video! I am very interested in learning the trade and have learned much from what you guys have produced and hope to attend your classes someday.

@TheFarmsteadMeatsmith 5 лет назад

We'd love to have you in a future meatsmith class. Thanks for watching.

@emmadios9482 2 года назад

Awesome video! Opening ours in Montreal soon!

@bloodessdk6530 9 месяцев назад

How is it going so far ?

@ryanmacf 3 года назад

Do you have to have USDA inspections with food safety plan ex...?

@911RoyMan 3 года назад

What about licenses and permits?

@KyleDike 3 года назад

This pandemic may have just pushed me to open my own butcher shop out here In Wyoming. Ironic I came across your channel when I did. I'm starting out in my garage

@brandonweatherly6764 3 года назад

Kyle Dike I am also trying to do the same. Where do I start? Any good sources of info, never butchered anything other than rabbit, chicken, deer? I am a cattle rancher on Texas

@KyleDike 3 года назад

@@brandonweatherly6764 best place to learn is start at a mom and pop slaughter shop. It's best to get all the experience learning how the process starts. It takes years to gather all the experience.

@KyleDike 3 года назад

@@brandonweatherly6764 that's how I started anyways. Talk to a local butcher shop and see if you can't get a tour on how their process works. I'm not sure about texas and if they even have something like this. But where I'm at I started at a local slaughter house that also processed. You gain a lot more respect for what's on your plate.

@chrismatney1397 5 лет назад

I would love my own meat shop. I cut in retail right now and hate working for corporations. If I could control the people that were hired and how things were set I would stay but I’m getting out of it because it’s full of people that don’t take pride in the job and are worried about what everyone else is doing. It’s a big disaster in retail stores. Can’t afford my own shop

@brandonweatherly6764 3 года назад

Where are you located?

@chrismatney1397 3 года назад

@@brandonweatherly6764 Ohio. Work in the columbus area

@clc477 2 года назад

It takes alot of money time patience been slowly building mine fir 2 years piece by piece finally there

@jhobbstx11 2 года назад

@@clc477 what kind of revenue and profit margin are you seein? I’m interested

@AAED-NPO 3 года назад

What is the ideal optimum fridge temperature setting for butchery meat?

@isaachuffman1537 3 года назад

1-3 degrees Celsius.

@peterstorck5349 3 года назад

I'm from Australia and I was wondering how much profit a private butcher's shop makes in the USA? I used to be a Qualified Slaughterman and Butcher folks🙂 I DID Google it on 3 different sites including Quora, and they ALL said about $3650 a year or 10 bucks a day!! Regardless of size and the location of shop!!😯 I don't know anyone in the USA I could call and ask folks! so, if someone In the USA who d know would be kind enough to tell me I'd be very grateful!! Thanks

@fredbear205 4 года назад

Do you folks have an online store were you sell your products?

@TheFarmsteadMeatsmith 4 года назад

Fred Bear farmsteadmeatsmith.com/store/

@018knight 3 года назад

have a friend who want to start would u be open to fielding questions?

@johnmeier473 4 года назад

Do you teach classes? My wife and I are looking into learning the process.

@TheFarmsteadMeatsmith 4 года назад

We do indeed! farmsteadmeatsmith.com/the-family-pig/

@TheFarmsteadMeatsmith 4 года назад

Make sure you're subscribed to our newsletter to hear about future class dates. farmsteadmeatsmith.com/updates/

@davidlambe2856 7 месяцев назад

Have yous a butcher boy saw

@clc477 2 года назад

Tu guys I have been saving and building fir years finally there and now it's the dang legal stuff that is the worst permits inspections buisness plan so much to do its like they dint want u in it believe me it's terrible be ready for a long process and keep your day job