The Business of Butchery
An intensive four-day class for meat professionals, chefs and aspiring entrepreneurs seeking to deepen their craft skills and grow business expertise in a farm-sourced butchery operation. Develop your understanding of what it takes to make it in the meat industry, from sourcing and whole-animal butchery to running a charcuterie program through to managing inventory and pricing. You’ll explore different retail and service models and be immersed in some of the most innovative and successful meat businesses in the country. If you’re ready to start your own butchery business, expand your restaurant’s whole-animal program or want to broaden your knowledge of all-things-meat, this is the master course for you.
Classes take place throughout the Bay Area and Sonoma.
As a student of our Butchery Industry Intensive you become part of a growing network of Food Craft Institute students and alumni who share knowledge and resources and have on-going access to Food Craft and Eat Real Festival contacts, marketing and connections. Students will gain valuable contacts in the butchery business and become part of an extensive network of industry leaders. Your success is our success so we will do everything we can to prepare you for your meaty venture!
We are busy sharpening the final 2017 course schedule with NorCal’s most inspiring and innovative instructors and their butchery businesses.
Day 1, Sunday April 2
Food Craft Institute
– Introduction to The Business of Butchery
Belcampo, Jonathan Packman, Chief Marketing Officer
– What it means to run vertically integrated meat business, The Belcampo story
– Developing a national brand
Day 2, Monday April 3
Thistle Meats, Molly Best, Founder
– Shop design overview
– Managing value-added products
– Kitchen production
– Prepared food offering and menu creation
– Managing a shop as a non-butcher
– Long term strategy planning
Sonoma County Meat Co, Jenine Alexander and Rian Rinn, Co-founders
– Managing a small-scale USDA slaughter facility
– Whole-animal management
– Finding your customers: Farmer’s markets and CSA
Day 3, Tuesday April 4
Fatted Calf, Taylor Boetticher, Founder
– Value added products
– Reducing waste
– Hiring and cultivating talent
– How to produce a good mix of fresh, cooked and dry cured products
Clove and Hoof, Aneliesa Gosnell and John Blevins, Co-founders
– Why you need a kitchen for whole animal butchery
– Menu creation for using the whole animal
– Cycling through the animals in your kitchen and in the meat cases
– Financing – building a kitchen, operations, overhead, employee costs
– When to expect to see a profit, and what margins to expect
– Developing and sharing your story
– Preparing to open shop, the essentials list
Day 4, Wednesday April 5
The Local Butcher Shop, Monica and Aaron Rocchino, Co-founders
– Open-book accounting
– Pricing models and methods
– Is 100% whole animal viable?
– The role of business partners
– Team Retention and staffing as an educational experience
– The butchery customer service approach
– Location, location, location
Boccalone production facility, Stephen Pocock, Salumiere
– Produce using all parts (almost) of the pig without doing whole animal butchery
– Is whole animal butchery viable?
– Regulation – USDA vs. State – wholesale and retail
– HACCP, SOP and the running of a good operation
– Processes review: fermentation, cooking, drying, curing
– Ingredient sourcing
– Old school methods at scale
Sign up for our newsletter to receive course detail announcements.
“Business of Butchery helped shed serious light on those industry insider tips you think you might know, until you see them in action. Being able to talk one-on-one with so many accomplished butcher shop owners and employees enables you to take bits and pieces that are all so different, but you start to formulate your own vision through them. In the end everyone has to work towards the bottom line, BUT the passion you see and the way people get to their goals was great.”
– Phil Grubisa, Beltex Meats