Start a Butcher Shop with a Clear, Practical Guide

Start a Butcher Shop: Practical Guide for New Owners

Before you think about equipment or store layouts, take a step back and look at yourself. You are not just opening a shop. You are taking full responsibility for every problem and every result.

A good way to start is to honestly look at the main points before starting a business. Think about your health, your family support, your time, and your comfort with risk. This kind of work means early mornings, cold rooms, sharp tools, and strict rules.

Passion matters. When things go wrong, passion keeps you looking for solutions instead of a way out. Take time to understand how passion affects your business and ask if this line of work really fits who you are.

Check Your Motivation and Expectations

Ask yourself if you are moving toward something you want or just running away from something you dislike. Leaving a job you hate can feel urgent. But a butcher shop is a long-term commitment, not a quick escape.

Think about what you are trading. A steady paycheck becomes uncertain income. Paid vacations become your responsibility. Problems do not go to a manager. They come to you.

Ask if you are ready for long days, strict food safety rules, and financial risk. Ask if you can get the funds you need and build the skills you do not yet have. If the answers are not clear, that is a sign to slow down and research more, not a reason to quit.

Learn From Butcher Shop Owners Before You Decide

You can save months of trial and error by talking to people already in the trade. The key is to speak only with owners you will not compete against, such as shops in other towns or states.

Many owners will share what surprised them, what they would do differently, and what they wish they knew earlier. That kind of detail is hard to find online and can shape your decisions in a big way.

Use a structured approach, like the one in this guide on how to get an inside look at a business. Go in with clear questions about costs, licensing, staffing, and daily work, then compare what you hear with your own expectations.

What a Butcher Shop Really Does

A butcher shop cuts, prepares, and sells meat to customers. It may focus on beef, pork, lamb, poultry, or a mix of all of them. Some shops add sausage, cured meats, and ready-to-cook items, if allowed by local rules.

Your shop may sell fresh cuts, ground meat, and freezer packs. You might also offer custom cutting and wrapping for people who buy whole or half animals from farms. In some states, you can process wild game under special conditions.

Your main customers may be local households. You may also serve restaurants, caterers, and small food businesses that need specific cuts or quality. Each group has different needs and different expectations for service and price.

Is This a Solo Shop or a Larger Operation?

A small neighborhood butcher shop can start with one owner and a small team. You still need serious refrigeration and cutting equipment, but it is possible to begin without investors if you keep the operation focused.

A larger operation that sells to restaurants, runs custom processing, or handles high volume will need more staff, more equipment, and more capital. In that case, outside funding, partners, or investors may make more sense than personal savings alone.

Think about your vision. Do you see yourself behind the counter every day, cutting and talking to customers? Or managing a team and focusing on planning and supply contracts? Your answer will guide your structure, your staffing, and your funding choices.

Choose Your Butcher Shop Model

Once you know why you want this business, clarify what type of butcher shop you are planning. This helps you decide on location, equipment, and licenses.

Keep your first version simple enough to manage but strong enough to make a profit. You can always expand product lines later once you understand demand and your capacity.

Consider these common models and see which fits your skills, budget, and market.

• Neighborhood retail shop selling fresh cuts and simple value-added products to local households.
• Specialty shop focused on premium, local, or organic meat, with strict sourcing and labeling needs.
• Retail shop with limited wholesale to restaurants and caterers, if your license and inspection status allow it.
• Farm-connected shop that sells meat from a specific farm, processed at inspected facilities.
• Retail butcher with online ordering and local delivery, within food safety transport rules.

Research Demand, Supply, and Profit Potential

Now look at the market around you. You need enough customers and enough margin to pay your expenses and pay yourself. Hope is not a plan.

Start with what already exists. Visit supermarkets, meat counters, warehouse clubs, and independent shops. Pay close attention to products, pricing, and how busy they seem at different times of day.

To go deeper, study basic supply and demand for your type of business. This helps you see if your area can support another butcher shop and what you must do to stand out.

• List competitors within a reasonable drive and their strengths and weaknesses.
• Estimate how many households and food businesses are within your service area.
• Identify gaps, such as specialty cuts, custom orders, or better service.
• Check if income levels in the area can support regular purchases of quality meat.

Talk Through the Numbers Before You Commit

Even a small butcher shop carries serious costs. You need to be clear about the range of startup costs before you sign a lease or order equipment.

Make a list of every major item and service you need to open the doors. Then get real prices, not guesses. Use online catalogs, vendor quotes, and landlord information where needed.

If you are unsure where to start, review a guide on estimating startup costs. Use it as a checklist to keep you from leaving out something important.

• Leasehold improvements: plumbing, drains, washable walls, electrical upgrades.
• Refrigeration: walk-in cooler, walk-in freezer or freezers, display cases.
• Processing: saws, grinders, slicers, tables, scales, knives, safety gear.
• Sanitation: sinks, floor drains, cleaning tools, sanitation supplies.
• Office and sales: point-of-sale system, computer, shelves, basic furniture.
• Licenses, permits, deposits, and initial insurance premiums.
• Opening inventory of meat, packaging, labels, and supplies.

Detailed Equipment List for a Butcher Shop

Use the list below as a starting point to plan your setup. Adjust it to match your business model and volume. You do not have to buy everything at the top level on day one, but you do need enough to operate safely and legally.

Think about the flow of work. Meat should move from receiving to cold storage, cutting, packaging, display, and sale without backtracking. Your equipment should support that flow, not fight it.

Separate your list into clear groups. This makes it easier to get quotes, compare options, and decide where to spend more and where you can keep things simple.

• Meat processing and cutting
  • Butcher knives: breaking knives, cimeter knives, boning knives, trimming knives.
  • Knife sharpening tools: steels, stones, or mechanical sharpeners.
  • Meat band saw for cutting large pieces and bones.
  • Meat slicer for sliced meats and thin cuts.
  • Meat grinder and optional mixer-grinder.
  • Sausage stuffer and related tools, if you plan to make sausage.
  • Meat tenderizer if your product mix requires it.
  • Stainless steel cutting tables and benches.
  • Food-grade cutting boards.
  • Meat hooks and rails if you handle sides or quarters.
  • Back-room scales for weighing and portion control.
• Refrigeration, cold storage, and display
  • Walk-in cooler for fresh meat.
  • Walk-in freezer or reach-in freezers.
  • Refrigerated display cases or service counters.
  • Reach-in refrigerators in the cutting area.
  • Thermometers or monitoring system for all cold units.
• Sanitation and warewashing
  • Handwashing sinks with soap and single-use towels.
  • Three-compartment sink for equipment and utensils.
  • Mop or service sink.
  • Commercial dishwasher if required or helpful.
  • Approved sanitizing chemicals and test kits.
  • Cleaning tools: brushes, squeegees, mops, cloths.
  • Floor drains where wet cleaning is needed.
• Packaging and labeling
  • Butcher paper rolls and dispensers.
  • Film dispensers and trays for overwrap.
  • Vacuum sealer and vacuum pouches.
  • Label printer with scale integration.
  • Legal-for-trade retail scales.
  • Bags, ties, and clips for ground meat and sausage.
• Front-of-house and sales
  • Service counter behind display cases.
  • Point-of-sale system with receipt printer and card reader.
  • Basic seating or waiting area elements if needed.
  • Shelving for dry items or related products you are allowed to sell.
• Safety and personal protective equipment
  • Cut-resistant gloves and aprons.
  • Nonslip footwear for all staff.
  • Safety glasses or face shields.
  • Hearing protection if needed.
  • First aid kit and eye-wash station.
  • Guards and emergency stop features for machines.
• Office and administration
  • Computer and printer.
  • Secure storage for records and documents.
  • Desk, chair, and basic office supplies.
  • Phone and internet service.
• Software to consider
  • Point-of-sale software with scale support and product tracking.
  • Accounting software to track income, expenses, and taxes.
  • Inventory software suited to perishable foods, if your scale justifies it.
  • Basic website platform or content management system.

Choose a Location and Facility Type

Your location affects your customer base, rent, and compliance requirements. A visible main street site may cost more but draw more walk-in traffic. A side street or industrial area may be cheaper but need more marketing.

When you assess options, think about access, parking, loading, and waste handling. Make sure delivery trucks can reach you and that you can safely move meat from dock to cooler.

If you need help, review practical advice on choosing a business location. Then compare each site with your plan and your budget.

• Confirm zoning allows a butcher shop or retail food use at that address.
• Check with the local building department about the need for a Certificate of Occupancy.
• Ask about plumbing, drainage, and electrical requirements for food facilities.
• Check for shared walls with homes or offices that could raise odor or noise concerns.

Decide on Structure and Register Your Business

Next, decide how you will structure your business from a legal point of view. Many very small operations start as sole proprietorships. As risk and scale grow, many owners move to a limited liability company for added protection and structure.

Your choice affects taxes, liability, and how you work with partners or investors. It can also affect how banks and suppliers view your business.

You can work with a lawyer or accountant to guide you, or use a clear overview like this guide on how to register a business to understand the main steps.

• Decide if you will be a sole owner, have partners, or bring in investors.
• Choose a structure such as sole proprietorship, partnership, limited liability company, or corporation.
• Register your entity with your state through the Secretary of State or similar office.
• Apply for an Employer Identification Number with the Internal Revenue Service.
• Register for state tax and payroll accounts if you will have employees.
• Check local rules for business licenses and assumed name filings.

Pick a Business Name and Build Your Identity

Your business name should be easy to say, easy to spell, and easy to remember. It should also match the image you want to build, whether that is traditional, modern, local, or specialty focused.

Before you print anything, search for existing uses, domain names, and social media handles. You want a name you can protect and use everywhere.

Use a resource like this guide on selecting a business name to think through your options before you decide.

• Check that the name is available in your state registry.
• See if a matching domain and social media handles are open.
• Plan your logo and visual style as part of your corporate identity.
• Plan your website using a clear website plan so your site supports your goals.
• Review guides on business cards and sign design so your materials look consistent.

Plan Funding and Set Up Banking

A butcher shop uses a lot of cash up front. You have equipment, build-out, inventory, and deposits, all before a single sale. It is important to know where that money will come from.

Some owners start with savings and small loans from family. Others use bank loans, equipment financing, or investors. What matters is that the funds match your scale and that you do not put yourself under pressure you cannot handle.

For an overview of options, read about getting a business loan. Then talk to your financial institution about accounts that match your plan.

• Outline how much you need for startup and for working capital.
• Decide how much you will put in personally.
• Review loan, line of credit, or investor options if needed.
• Open a separate business bank account and, if useful, a credit line.
• Consider building a team of advisors, as in this guide on using professional advisors.

Write a Practical Business Plan

Even if you do not need a formal plan for a bank, a written business plan helps you stay focused. It turns loose ideas into clear steps.

You do not need fancy language. You need clear thinking about your market, costs, pricing, and how you will reach customers. If you treat it as a working document, you can adjust it as you learn.

Use a step-by-step guide such as how to write a business plan to organize your thoughts in a simple, useful way.

• Define your target customers and why they will choose you.
• Outline your products, services, and price ranges.
• Summarize your equipment and staffing needs.
• Estimate monthly expenses and the sales you need to cover them.
• Plan your marketing and opening strategy.

Choose Suppliers and Plan Your Product Line

Your meat supplier relationships will make or break your shop. You need reliable quality, safe sourcing, and steady delivery. You also need clear records that meat comes from inspected facilities.

Decide which animals, cuts, and specialty items you will offer. Start with a tight range that you know you can handle well. You can expand once you understand local demand.

Think about the balance between fresh meat, ground items, sausage, and freezer packs. Each has different margins, shelf life, and labor needs.

• Work only with plants that are under federal or state inspection.
• Set expectations for delivery days, minimum orders, and credit terms.
• Plan a basic product mix for beef, pork, poultry, and other meats.
• Decide which value-added items you will produce on site.
• Plan labels to match rules for weights, ingredients, and safe handling.

Plan Your Team, Skills, and Training

You do not need every skill yourself on day one. You can learn, you can bring in partners, and you can hire people who are better than you in some areas. The key is to be honest about what you can and cannot do well.

You will need a mix of meat cutting skills, food safety knowledge, customer service, and basic recordkeeping. Some of this can be learned through training, courses, or working in a shop before you open your own.

There is also a time factor. You may start by doing almost everything yourself, then add help as volume grows. If you expect to hire early, read about how and when to hire so you plan ahead.

• List the core tasks: cutting, grinding, serving customers, cleaning, ordering, bookkeeping.
• Mark which you will handle and which you will train or hire for.
• Plan basic food safety training for anyone who handles meat.
• Plan safety training on cuts, lifting, equipment, and cold work.
• Consider using an accountant, bookkeeper, or payroll service.

Design the Layout and Physical Setup

Your physical layout needs to support food safety, efficiency, and a good customer experience. Meat should move from receiving to storage, to cutting, to packaging, to display, without crossing back.

At the same time, customers should feel welcome, see clean displays, and move easily through the space. Pay attention to how people enter, where they wait, and how they see the menu and prices.

Work with designers, contractors, or consultants if needed. You can also ask your health department for plan review requirements so you know what they expect.

• Plan separate zones for receiving, storage, cutting, packaging, dishwashing, and front-of-house.
• Place handwashing sinks where staff can reach them easily.
• Allow enough space for safe use of saws, grinders, and slicers.
• Plan drainage and cleaning methods for floors and work surfaces.
• Design your front area to show off your display cases and menu clearly.

Set Your Prices and Basic Sales Approach

Pricing is where all your planning comes together. You must cover your costs, pay yourself, and still stay attractive to customers. It takes careful thought and adjustment.

Start by knowing your costs for meat, labor, packaging, and overhead. Then compare with local market prices and your position in the market. A discount strategy may not work if your costs are high and your volume is low.

Use a practical guide like pricing your products and services to think through your pricing method, discounts, and specials.

• Estimate cost per pound for each main product.
• Decide on target margins for standard cuts and specialty items.
• Plan bundle offers or freezer packs that still protect your margin.
• Review prices often as supplier costs change.

Get Insurance and Manage Risk

A butcher shop has clear risks: slip hazards, sharp tools, cold rooms, and food safety. You cannot remove every risk, but you can reduce impact with good insurance and careful procedures.

Typical coverage areas include general liability, property, product liability, and coverage for equipment. If you have employees, you will likely need workers’ compensation under your state rules.

To understand the basics, review information on business insurance for small businesses. Then speak with an insurance professional who understands food businesses.

• Explain your activities clearly so coverage matches your actual work.
• Ask about requirements from your landlord or bank.
• Review deductibles and limits in light of your risk tolerance.
• Revisit coverage as you grow or change your business model.

Pre-Launch Systems, Compliance, and Checklists

Before you open, you need basic systems to keep things under control. These do not need to be complex. They do need to be consistent and easy for staff to follow.

Set up simple logs for temperatures, cleaning, maintenance, and deliveries. Decide who does what, when, and how it is recorded. This helps with inspections and reduces mistakes.

Use this stage to check that you have not missed any important step. A review of common mistakes when starting a small business can help you spot weak points.

• Confirm all licenses, permits, and inspections are in place.
• Test each cooler, freezer, and display case for stable temperatures.
• Prepare cleaning and sanitation schedules and post them clearly.
• Test your point-of-sale system, labels, and scales.
• Set up invoicing, receipts, and payment methods.
• Create a simple pre-opening checklist and walk through it more than once.

Spread the Word and Plan Your Opening

People cannot support your shop if they do not know it exists. You do not need a huge campaign to start, but you do need a simple plan to get attention in your area.

Think in layers. Your sign and storefront are the first layer. Your website and online presence are the next. Local word of mouth and events tie everything together.

Use resources like how to get customers through the door and ideas for your grand opening to structure your efforts.

• Make sure your sign is clear, visible, and matches your identity.
• Launch a basic but clear website that shows your location, hours, and product focus.
• Claim and update local business listings so people can find you online.
• Plan simple opening specials that introduce your range without harming your margins.
• Invite local groups, food businesses, and community members to your opening.

A Typical Day in the Life of a Butcher Shop Owner

It helps to picture the daily work before you commit. A typical day is active, physical, and detail-heavy. It is also repetitive in some ways, which means discipline matters.

Early in the day, you may check refrigeration logs, receive deliveries, and plan the cutting list. During peak hours, you or your staff will cut, grind, serve customers, and watch the cases.

Toward the end of the day, you will handle cleaning, records, and planning for tomorrow. This cycle repeats, with small changes based on seasons and demand.

• Check overnight temperatures and equipment status.
• Receive meat, check inspection marks, and store it quickly.
• Cut and prepare products for the day’s expected demand.
• Serve customers, answer questions, and handle special orders.
• Monitor case and cooler temperatures and log readings.
• Clean and sanitize work areas and equipment.
• Place orders for the next delivery, review sales, and adjust plans.

Final Thoughts Before You Move Forward

A butcher shop can be a solid, practical business for someone who likes hands-on work and direct contact with customers. It demands discipline, care, and respect for food safety and physical risk.

If you feel unsure after reading this, treat that as useful information, not a failure. You can keep researching, speak with more owners, or gain experience working in a shop before opening your own.

If you still feel drawn to this path, use what you have learned here to move step by step. You do not have to handle every task yourself. You can learn, you can hire, and you can bring in professionals where it matters most, so you build a business that is safe, legal, and ready to grow.

101 Insider Tips for Opening and Operating Your Butcher Shop

What follows is a collection of practical, straightforward tips designed to help you open, run, and improve your butcher shop. You don’t need to use them all at once—pick the ones that fit your stage of business and return whenever you need new ideas or direction.

What to Do Before Starting

1. Visit butcher shops outside your area to see how they operate and identify approaches you can use without competing directly with them.
2. Evaluate whether your town has enough steady demand for fresh meat to support a standalone butcher shop.
3. Check zoning rules early to confirm a butcher shop is allowed at your chosen location before signing anything.
4. List every large equipment item you need, including cold storage, so you understand the scale of investment required.
5. Talk with a local health inspector about retail food requirements so you know what will be checked during your plan review.
6. Review your personal finances to determine how much you can invest without creating pressure that affects your decisions.
7. Visit commercial suppliers to understand typical order minimums and delivery schedules.
8. Study foot traffic patterns to see whether your shop would benefit from a main street location or an industrial setting.
9. Walk through the day of an existing butcher to understand the physical workload and daily pace.
10. Speak with insurance professionals to learn what policies are common for food businesses and why.
11. Consider taking short courses on food safety or meat cutting to build confidence before opening.
12. Confirm utility needs—such as electrical capacity for refrigeration—with your landlord or an electrician.
13. Check property floor drains and plumbing layout to make sure your space can support sanitation needs.
14. Research whether you will offer a basic retail shop or a broader range of services like sausage making.
15. Assess parking availability so customers can stop easily without frustration.
16. Make a list of required permits and licenses using guidance from your state’s agriculture or health department.
17. Review state rules for selling wild game to see if this service is allowed in your area.
18. Understand waste disposal requirements for meat trimmings and bones set by your local sanitation authority.
19. Evaluate rent-to-sales ratios typical in retail food to avoid taking on financially unrealistic leases.
20. Practice knife skills before committing to large equipment purchases to verify you enjoy the work.

What Successful Butcher Shop Owners Do

21. Maintain strict temperature logs to reinforce safe handling and reduce spoilage risk.
22. Build supplier relationships based on consistency, delivery reliability, and clear communication.
23. Rotate products daily so customers always see fresh, appealing displays.
24. Keep a predictable cutting schedule so staff work efficiently and safely.
25. Test equipment weekly to prevent downtime that affects product quality.
26. Use order histories to anticipate demand spikes around holidays and weekends.
27. Track which cuts sell fastest and adjust purchasing to reduce waste.
28. Rework trim into safe, high-quality ground products to increase profitability.
29. Label all products clearly with ingredients, weights, and safe handling instructions.
30. Create standard recipes for signature items so flavor and texture stay consistent.

Running the Business (Operations, Staffing, SOPs)

31. Write simple procedures for opening, closing, cleaning, and equipment checks.
32. Assign roles during peak hours so staff know exactly what to focus on.
33. Use color-coded cutting boards to keep different proteins separate.
34. Store chemicals away from food areas to prevent accidents and violations.
35. Schedule deliveries during slower periods to avoid cross-traffic in cutting zones.
36. Train staff on safe lifting techniques to prevent injuries from heavy carcasses.
37. Record all equipment maintenance to identify patterns and schedule servicing.
38. Keep spare parts for critical equipment so small breakdowns don’t close your shop.
39. Calibrate scales regularly to ensure accurate pricing.
40. Test backup power solutions for refrigeration in case of outages.
41. Organize cold storage by date so older product is used first.
42. Install bright, focused lighting above cases so products look their best.
43. Pre-cut only what you expect to sell to maintain high freshness standards.
44. Create a weekly cleaning plan that covers deep-clean tasks beyond daily work.
45. Document receiving procedures for checking temperatures and inspection marks.
46. Use employee checklists to avoid missed steps on busy days.
47. Maintain a simple inventory system to track costs and margins accurately.
48. Hold short training refreshers each month to reinforce safety practices.
49. Schedule rest periods for staff to minimize fatigue in refrigerated environments.
50. Plan for seasonal staffing changes if your shop experiences holiday surges.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

51. Understand that all meat sold to the public must come from federally or state-inspected sources.
52. Learn the limits of retail exemption rules so you stay within legal boundaries.
53. Expect holiday seasons to require larger orders and expanded cutting schedules.
54. Prepare for supply changes driven by livestock markets that affect availability and pricing.
55. Know that rules for wild game processing vary widely and may prohibit retail sale.
56. Review your state’s food code to understand sanitation, temperature control, and equipment requirements.
57. Track local competition to see how their offerings and pricing shift across seasons.
58. Expect health inspections at unannounced times and keep records ready for review.
59. Check with your state agriculture department for updates on meat labeling requirements.
60. Assess flood, storm, or outage risks in your area that could impact cold storage reliability.

Marketing (Local, Digital, Offers, Community)

61. Use window signage that clearly displays your specialties and current promotions.
62. Post daily specials online so regular customers know what is fresh.
63. Highlight local sourcing when applicable to attract customers who value regional foods.
64. Create bundles for families to encourage repeat visits.
65. Promote your expertise by sharing preparation tips through social media.
66. Join local business groups to stay visible within your community.
67. Set up a simple loyalty program to reward frequent purchases.
68. Use seasonal promotions that match holiday cooking habits.
69. Send email updates showing new cuts or limited-time items.
70. Offer small samples for new products to help customers discover favorites.

Dealing with Customers (Trust, Education, Retention)

71. Explain cooking methods for unfamiliar cuts to build customer confidence.
72. Help customers choose the right cut by asking how they plan to prepare the meal.
73. Keep a list of recommended cooking temperatures based on food safety guidance.
74. Offer portioning options for people who cook in small households.
75. Remember customer names and preferences to build strong relationships.
76. Be transparent about sourcing so customers trust your quality.
77. Walk customers through freezer pack options if they want bulk value.
78. Keep printed safe-handling instructions available for customers who need them.
79. Provide clear labeling that explains ingredients in value-added items.
80. Explain price differences between cuts to help customers make informed choices.

Customer Service (Policies, Guarantees, Feedback)

81. Create a simple return or replacement policy for quality concerns.
82. Train staff to handle complaints calmly and professionally.
83. Ask for feedback during checkout to catch issues early.
84. Post your policies clearly so customers know what to expect.
85. Review customer comments weekly to identify patterns that need action.
86. Offer a satisfaction guarantee on specialty items to build trust.
87. Resolve problems quickly to maintain your shop’s reputation.

Sustainability (Waste, Sourcing, Long-Term)

88. Work with local farms or processors when possible to reduce transportation distance.
89. Use trim efficiently by converting it into ground products or sausage when safe and appropriate.
90. Install energy-efficient refrigeration systems to reduce utility costs.
91. Recycle cardboard, plastic, and metal packaging materials where allowed.
92. Track waste levels to see which cuts are underperforming.
93. Use insulation curtains on walk-ins to protect cold air during busy hours.
94. Plan deliveries to reduce unnecessary vehicle trips.

Staying Informed (Trends, Sources, Cadence)

95. Subscribe to industry newsletters to stay informed about regulatory updates.
96. Review USDA and state agriculture announcements to track changes in inspection rules.
97. Attend local workshops on food safety or meat processing to stay current.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

98. Prepare contingency plans for power outages to keep product safe.
99. Adjust product offerings during grilling, roasting, or holiday seasons.
100. Adopt new tools or equipment when they offer clear efficiency or safety benefits.
101. Review competitor changes to see if you need to adjust your strategy.

3 More: What Not to Do

102. Do not skip temperature checks, as unsafe meat can lead to serious health risks.
103. Do not overload display cases because crowded products lose appeal and warm faster.
104. Do not buy equipment without verifying electrical and space requirements.

 

Sources: USDA Food Safety and Inspection Service, U.S. Food and Drug Administration, Occupational Safety and Health Administration, U.S. Small Business Administration, U.S. Environmental Protection Agency, Internal Revenue Service, Niche Meat Processor Assistance Network, Florida Department of Agriculture and Consumer Services