Posted by ShepFL on January 16, 2012 at 10:03:42 from (69.57.119.116):
In Reply to: Owning a butcher shop posted by ShepFL on January 15, 2012 at 17:59:35:
Thanks fellas! Lot of good information and variables to consider. This is the only local butcher shop in a 25 mile radius.
I do plan to keep it small but need a niche market that is why I was thinking of locally produced animals. Fella I buy my beef from does an OUTSTANDING job with his feeder steers. I like the kill truck idea - I could go out to the hunting clubs on a "route" and process right there on site.
Folks here in the South as a rule don't hang their venison. Being from Idaho I still hang mine for 7 days min.
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