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Every state has a different set of rules governing the sale of meat, but most are based on the USDA standards.Federal compliance is mandatory regardless of your location.Zach has developed and sold multiple successful web properties and manages marketing for multiple clients in the outdoor industry.
A butcher shop where the slaughtered animal is further processed also must obtain USDA approval.
There is, however, an exemption for butcher shops and retail locations that receive bulk — but not whole — animals for processing.
A meat market is especially busy during the holidays when customers want turkeys, large prime-rib cuts and other meats for group events.
Plan your inventory and focus on advance orders to manage the demand.
After the meat is labeled correctly for retail sale, it must be handled properly by the retail store.
Handling requires that frozen meat must always remain frozen, and unfrozen meat must be stored at between 33 degrees and 41 degrees Fahrenheit.
Opening a meat market store is possible using a variety of business models.
You can simply sell the meat, or you can butcher and do custom products through the store.
The business model you choose has a significant influence on the equipment and skills required.
When the meat is prepared and ready for display, the retail-only approach requires less in the way of capital investment. The retail-only approach is valid in a high-demand market, however, and the limited barrier to entry makes it a good option in some cases. The butcher sources whole or quartered animals at a reduced cost and then processes cuts at the retail location.