OK, you goy my attention! I've fought for years to get a shop off the ground but funding and now Michigan's economy have crushed my dream. For years I ran a very successful processing business out of my converted garage. Great during the hunting season.

gregerd,,,,every state has a department of economic development- or new business development council,,,they offer free advice, guidance, of what opening a business entails, from business ownership, to paying taxes, etc.

they may even have development grants.


Ive seen firthand many cutters strike out on their own and open a butcher shop,,,,

one cutter rented a 800 squ. ft place- and owned all the equipment,,he had one meatcase- but sold a ton of freezer plans,,,tons of whole primals,,and alot off facebook- he would take images off google and blast them out-for specials

this guy had very little overhead/expenses,,,but because he was a "butcher shop" he has quite a following..

so, you can be quite small but be a powerful marketer

I am currently under construction for opening a butcher shop. The conception date was April 23, 2013 when I was frustrated looking for certain products I wanted to buy retail for home use. Not having any butcher experience but having owned a restaurant for over 10years and having been self employed for over 20 years - I am doing what I think is best. The butcher shop I am having built will be done by mid January 2014, soft opening in February. It is an extension of existing restaurant and has its own street / storefront presence. I am very excited about this endeavor. I already own the property so that helped. There have been independently owned butcher shops that have come and gone, some financed by banks that I went to. In places where butcher shops have gone bad, there are successful ones that have opened up.

I don't mind answering questions if anyone feels the need to contact me. This is a start from scratch project. It is costing me roughly $500,000 and I am still short but am pulling form my existing business for the lack of funds. My butcher shop also has a prep kitchen built in so we can supply ready to eat, partially prepped and fully prepped meals in addition to charcuterie and artisan cheeses.