And it’s hard work. Butchers aren’t writers. Well, not always.
Been thinking about the trend I believe is rising up out there.
I believe there is a great need for a meat teaching facility in Vermont. More and more young people are contacting me, asking for internships, wanting courses, asking questions. I smell resurgence here…
I think that some sort of specialized butcher course/facility is a very good idea. But for a the best results, I think it ought to be done e in conjunction with a retail meat shop. This would provide an outlet for the meat products used for teaching.
A facility such as this could offer three or six month interships, so that interested students could learn not only the cutting procedures for whole animals, but also subjects involved in the meat trade, like cutting tests, calculating proper margins, custumer serving skills, buying and inventory control, creating gourmet and value-added items, as well as the art of display.
This, however, takes money. No, REALLY, Cole?
To either purchase an existing shop or to lease one and start from the groundup, I’d estimate an investment of from $50-100,000. So…
Anybody out there interested in a new venture?