Once upon a time in the UK, a butcher shop was freezing steaks, sticking them in an large envelop and mailing them by post to customers, hoping that the steaks would arrive in an edible condition. Those days are long past and if Covid-19 has done one thing positive, it’s pushing you craft farmers and...
Once upon a time in the UK, a butcher shop was freezing steaks, sticking them in an large envelop and mailing them by post to customers, hoping that the steaks would arrive in an edible condition.
Those days are long past and if Covid-19 has done one thing positive, it’s pushing you craft farmers and butchers to go B2C. Just as important as your product is the packing material and box you ship it in.
In the last episode of Meat Talk, you got ideas and inspiration from Mat Kemp of Turner & George, the UK’s first shipper of fresh, high quality meat via the internet. Mat talked about the pitfalls, hazards, and advantages of shipping directly to customers.
In this slightly longer episode, you’ll get the exact specifics on how to do it. Shipping your product and having it arrive in a perfect condition is not rocket science. But, if you haven’t done it before, it might as well be.
Josie Morris of WoolCool will talk about how package your product to keep it fresh or frozen, and Nick Harding of Solidus Solutions will explain all about boxes. If you have ever thought about shipping your own meat direct to your customers, eliminating the middleman and putting more profit in your pocket, you need to listen to this episode.