However, the method used in herd butchery is smaller and slower. These locations are engineering marvels of the modern era, built to meet the constant demands. But herd butchery takes a slower, smaller approach. Large slaughterhouses that handle thousands of animals every day are frequently the foundation of traditional butchery. The butcher is aware of the history, diet, and lifestyle of the herd. It is difficult to duplicate the level of attention that is made possible by this intimacy in a high-speed processing facility.

The scale is among the most notable distinctions. Meat cuts that feel artisanal and personal are a result of that knowledge. Herd butchery allows us to view production from a different perspective. Additionally, although we produce enough food to feed around 12 people on a full-time basis, we can only grow our herd butchery business to the extent that we have customers to sustain it. This enables us to expand into new production areas without requiring a significant financial investment.

Right now, producing specialty grain crops and forages for cattle feed is our primary business. It’s unclear how much we can develop before finding another place for animals to live, but we hope the potential is there. Herd butchery’s dedication to sourcing from herds that are carefully managed is one of its distinguishing characteristics. This model’s farmers place a high value on humane treatment, healthy diet, and free-range habitats, making sure that each stage of the animal’s life is respected.

One of the defining features of herd butchery is its commitment to sourcing from carefully managed herds. Choosing a herd butchery gives customers the assurance that the food they eat comes from a traceable source where the animals are raised without the use of artificial enhancers or needless antibiotics. Unlike traditional butchery, where animals are often selected individually for processing, herd butchery involves working with an entire group. This approach often aligns with small-scale, regenerative farming practices.

Herd butchery‘s dedication to waste reduction is one of its most notable characteristics. In many traditional systems, some meat cuts are highly sought after while others might be wasted or underutilized. We have generally had good success with both large and small species; some need more attention than others, but there is nothing to be particularly worried about. Every species is very different to work with. We want to learn as we go because we have no prior experience with pigs and lambs.

We are working our way through the diversity, beginning with two species at a time. Initially this will be cattle and sheep – both easy starting species for a beginner.