Farmers market butcher stand

Farmers market shoppers, households who want custom cuts and bundles, and neighbors who order ahead for pickup.

You sell by the pound or in bundles, with a markup over supplier cost. Repeat customers on pre-order lists and special orders for holidays and barbecues help even out sales.

• Knife skills and meat cutting
• Food safety habits
• Friendly selling
• Planning stock for each market

• Health department permits for both the stand and your cutting space, and rules vary by state and county
• Check whether your state or USDA rules apply to the meat you sell, especially if you buy whole animals or sell across state lines
• Strict cold chain: keep meat at safe temperatures from storage to stand
• General liability and product liability insurance, and market vendor requirements
• Weather, seasonal sales and unsold stock that must be frozen or discarded

Startup costs are typically around $8,000 to $35,000, depending on your equipment, cutting space and how much stock you buy. These are estimates, so price out your own setup before you commit.

Monthly revenue is typically around $2,500 to $15,000, depending on how many markets you attend, your pre-order sales and how much stock you sell. Weather and seasonal sales can affect results.

Check health department permits for both your stand and cutting space, as rules vary by state and county. Also check whether state or USDA rules apply, especially for whole animals or sales across state lines, plus insurance and market vendor requirements.