Running A Butchery Business – Intensive Class in Northern California

Intensive class on running a butchery business being held in Northern California April 17th-May 3rd, 2013. The description follows.

Note: This is not a beginningfarmers.org event, so if you are interested you need to go to the website listed at the bottom of the post (click "read more"). The Food Craft Institute, in partnership with The Butcher'sGuild, couldn't be more excited to introduce The Business of Butchery: A Guide to the Meat Business. This two and a half-week, intensive journey will drastically deepen your understanding of what it takes to make it in meat. Students will learn the keys to a great relationship with ranches, slaughterhouses, distributors and customers. They will also gain butchering chops from some of the foremost American masters of the craft. Students will be immersed and behind-the-scenes in the most innovative and successful butchery businesses in the country, so that they can start their own.

Our friends at Belcampo Meat Co have thrown open their doors for Food Craft butchery students to experience the real behind-the-scenes of the farm, processing and shop. FCI butchery students will have the unprecedented experience of learning about meat animals from the farmers themselves ~ on the farm. Walked through the entire processing line from the cutting room floor, to aging, to value-add, to the butcher shop kitchen to placing the shanks in the retail case.

Master Butchers will teach FCI students one-on-one and demonstrate hands-on butchery skills in Belcampo’s commercial kitchen at the foot of Shasta Mountain, and the week of hard work will culminate in a family-style dinner and meat tasting on the farm. After stopping for a farm tour at Llano Seco, students will then return to the Bay Area to spend 5 days in practitioner’s facilities around San Francisco, including Avedanos’,  The Local ButcherShop and 4505 Meats. In shop, students will learn first hand from business owner/butchers the tricks of the trade and secrets of running a butchery business. This course will also cover all the business basics; Business Accounting, Finance and Raising Capital, Legal, Permitting, Facilities, Certifications, Business Operations/Planning, Marketing and Branding, taught by Food Craft Institute expert instructors.

When: April 17 – May 3, 2013
Where: 2 ½ week intensive in Northern California; Oakland, Mount Shasta, Gazelle, Yreka, Chico, San Francisco.
Who: Aspiring butcher shop owners seeking to build butchery skills and business expertise in how to own and run a farm-sourced butcher shop. 16 aspiring butcher shop owners and entrepreneurs will now have the incredible opportunity to learn from the best in the business, immersed – for the very first time ever – in all aspects of the butchery business, from slaughter, to processing, to the cutting room floor, to the retail shop.

Course Fee: $4,995 includes all materials, 6 nights of shared lodging in Mount Shasta, meals, farm dinners and a graduation reception. There are tuition discounts for Butcher’s Guild members, US Veterans, and those with financial need. Please contact us for more information.
More information on the website: http://www.foodcraftinstitute.org/businessofbutchery/.

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