What Does It Take to Run a Whole Animal Butcher Shop?

What does it take to run a small business in Brooklyn that requires both expensive product and labor? How do you convince a consumer base to pay more for grass-fed, grass-finished beef, while researching how to raise and source meat that’s better for our bodies and our environment? And what do you do when you buy a product by weight but half of that weight is bones (hello brodo trend)?

This week on the Eater Upsell, Ben Turley and Brent Young, owners and butchers of The Meat Hook in Brooklyn and hosts of popular show Prime Time answer those questions and more.

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To check out some primo Prime Time content, please see the video below: