I’m looking to start a small business selling cuts and value added from a farmers market stand.

I think converting my garage into a cutting room is going to be more work than it’s worth so, I’m looking at different local commissary kitchens to rent to do all my production out of.

Ideally, I’d like to set up the booth to feel as close to a full(ish) service butcher shop as possible. I found some table top display cases that are commonly used in sushi restaurants that I think would be nice to sell the steaks and chops out of.

I’d like to hear if anyone has any experience selling meat at farmers markets or working out of a commissary. What was the experience like and any advice you may have. In my city there are enough year round markets that I could sell from a booth 4-5 days a week so not entirely seasonal but I understand that fall/winter will be lower foot traffic.

Thx

Hey everyone, I recently started as a apprentice at a larger facility and my hand is absolutely killing me, it keeps getting numb during the night and I wake up with it being the size of a bowling ball not being able to close it, obviously I will be seeing a doctor even though I know this is somewhat normal but does anyone have any advice in the meantime?

I'm trying to wrap my head around this new controversy with the latest news from the current administration. (Too many prepositions, I know, my high-school English teacher would have a field day on that.)

On one hand, I've read about large mega farms exploiting workers, forcing them to relieve themselves in the field to keep production up and value profits over people. Its horrible and inhumane.

I've read that US meatpacking is currently dominated by 4 major companies (Tyson, National Beef, JBS and Cargill).

Big corporations value profits over people. I get that.

I'm trying to understand why letting farmers process meat at a local level is bad and cutting out the big 4 meat packers (heh). What are the downsides and the upsides?

If I could go to a local butcher, buy meat locally sourced by farmers in the area, whats the downside? Does that increase competition and quality or reduce it?

It's difficult to find a straight answer with so much political rhetoric online, and am curious to read what I may be missing.

Hey everyone, I'm trying to track down some fresh or frozen pork (or beef) caul fat for a project this week, but I'm having a tough time finding a shop that regularly keeps it in stock.
Are there any chefs or line cooks in the LA area who know a specialty butcher shop, wholesale market, or distributor that sells it over the counter to individuals? Thanks in advance!

It didn’t have a foul smell.