Good story. We are a state inspected kill and cut plant. I have 8 HACCP plans and have an inspector in everyday. But 90% of what we cut is custom cut. We are very fortunate to be busy almost year round with custom beef and pork. 10 full time people (8 of us are family...another story) cutting 15-18 beef and 10-15 hogs per week. Booked up to April now with September thru January next year booked
full. We also buy and butcher 3-5 hogs per week to sell in our freezer case.And butcher and grind holstien steers for burger each week. Not much profit, but it draws them in. The corner butcher shops are alive, alot of hard work, but still very profitable.