Every butcher knows the maths. Prime steaks fly out. Silversides, topsides and beds  sit on the counter or add to the high volume of mincing & stewing meat which is often either sold at a discount or fills the freezer fills with packs of stewing meat that won’t shift. The yield is technically there. The margin walks out the door.


WHAT WE BRING

Hunters Moon is Steve and Rich. Two decades apiece in butchery, charcuterie and the meat trade. We sit down with your carcass, your customers and your numbers, and we redesign the cutting spec around what your shop actually sells. Secondary primes that earn their place next to the sirloin. Forcemeat products that pull customers in rather than emptying the cabinet. Charcuterie that pays your slow weeks back.

HOW IT MIGHT LOOK

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• Cutting spec redesign across Basic, Summer and Optimised models, tuned to your sales mix

• Secondary steak introductions including Denver, Flat Iron, Chuck Eye, Bavette, Tri Tip and topside steak

• Clean label forcemeat development, no rusk fillers, no soya binders, no artificial colours

• Adding charcuterie or ready meals as a balancing income stream across the year

• HACCP plans written, implemented and audit ready

• Staff training, mentoring and live demonstrations on the block

 
 
WHY IT WORKS

Steve founded Good Game, a British artisan charcuterie producer, and owns Mesita, a Spanish style tapas restaurant in Topsham. Rich has spent a lifetime in butchery, farming and the meat trade, and is the architect of our whole carcass system. We are practitioners first. We get our hands dirty before we offer an opinion.

Tell us what isn’t moving, what your customers ask for that you can’t get, and where you’d like the margin to land.