You may have noticed that we have been quiet since our last post featuring Chef Matt's opinion on Charcoal vs. Gas in the New York Times. Allow us to give you an update about what's been happening at the butcher shop.
We spent a lot of time and energy working towards the necessary US Dept of Agriculture (USDA) permits to be able to distribute meat to wholesalers throughout the USA. We've concluded that, although very necessary to have in place, the USDA's protocol for whole animal processing using multiple procedures (HACCP plans), would result in an over-complicated system as it relates to our plans. Our interaction with the USDA has been very positive and they were very much willing to help us navigate through their code. But in conclusion, butchering multiple species with HACCP plans for each procedure and species became exhaustive and put limits on our creativity and vision of nose-to-tail butchery. We may explore some USDA opportunities in the future, but for the time being we've got some other good news to deliver.
We have received all of the necessary permitting from the Florida Dept of Agriculture (FDACS) for a retail meat market with the ability to distribute our product direct-to-consumer anywhere in the State of Florida. Soon you will be able to have Hinckley's Fancy Meats delivered right to your doorstep!
We will be working in the coming weeks to put a distribution system in place and will be posting regularly on our progress. Our current plan is to begin shipping throughout Orlando first, with an expansion to cover Miami shortly thereafter. We'll continue to add new Florida markets as long as we're able to keep up with demand and our standards.
We have been pork-centric for a while now because it is easier to get through the USDA protocol with a single species. Since we have chosen the FDACS model, you can expect to see more chicken, rabbit, duck, wild boar, grass-fed beef, and other offerings. We will continue to use small Florida farms as much as possible, only reaching beyond for sustainably sourced products when demand exceeds supply. We will also be reaching out to you, the consumer, to find out what you want on your dinner table. So make sure you're following along on our Facebook page!
We will likely offer a pick-up option at the Hinckley's Fancy Meats facility in Lake Helen, FL for pre-orders. Stay tuned for an announcement regarding that news.
Chef Matt will still be producing some offerings for our friends at Florida & Co. in the East End Market, so if you are accustomed to shopping for our fanciful treats there, please continue to do so.
And finally, thank you to everyone who has supported this endeavor thus far! We are committed to providing a transparent food system that puts the power of choice in the hands of the consumer. We're one step closer to bringing fancy meats to your front door. Oh, and we're not using drones until the propellers can be made to look like bacon.