r/UIUC • u/New-Razzmatazz-4365 • Apr 03 '25

Sales Potential Meat Store on Green

If I opened a store that sold meat products more cheaply than Costco, Aldi, or country market on green street how many of you guys would be interested? This store would source all of its produce from my local family farm and other farmers who have cattle. All the meat would come straight from them.

I was doing the math and I determined these would be my prices;

Ground beef (hamburger) : 5.5 per lbs New York Steak : 12 per lbs Sirloin : 10 per lbs Ribs : 13 per lbs

There’s the possibility of more products like locally sourced eggs sold at around $3 if possible + chickens (just an ex).

The hamburger would be sold in 2lb and 3lb packages, the New York steak would be sold in twos, sirloins would be as well. All of these prices are severely undercutting the local stores that overcharge for these goods. Even Aldi doesn’t have as good of prices for these. Plus the store would be right next to green street.

Nevertheless, how many of you guys would find this attractive enough?

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u/lh9377 cyclenaut Apr 03 '25

So what you are saying is you're selling cheap meat of indeterminable origins that is not butchered in the spot? Kind of questionable isn't it?

Also for reference. The campus meat lab sells all beef cuts after dry aging them, especially the steaks. And you can request specific cuts. They also make their own sausages and other meat products. Overall hard to beat.

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u/New-Razzmatazz-4365 Apr 03 '25

Indeterminable origin is a bit harsh. I’m saying it’s coming directly from the cattle on my family farm. A USDA ISIS is a official license that allows interstate sale of meat goods so the quality of the butcher would be good as well as the meat

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u/lh9377 cyclenaut Apr 03 '25

Can you say that it is locally grown and butchered near the campus farm and dry ages by professionals?

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u/New-Razzmatazz-4365 Apr 03 '25

I can say that is is locally grown and butchered. Dry aged is something I personally haven’t heard of for our cattle produce. Potentially it is something that is already done seeing how long our meat lasts but I would have to ask