Traditional and Modern… On the Meat Market. Seafood latest trends & new sustainable options.
Meat industry history
Most of the domestic animals familiar to us today were domesticated not long after people began farming and living in permanent settlements, between 8000 and 2500 BC. The benefits were represented by food products like milk and meat, clothing raw materials like wool and plowing the field and carrying things. The history of Homo sapiens as food producers rather than as food procure is relatively recent.
The meat packing industry grew with the construction of the railroads and methods of refrigeration for meat preservation. During the eighteenth century, meat preparation was intended for local markets. The first meatpacking business began in 1692, when John Pynchon of Springfield, Massachusetts, began buying hogs and shipping the meat to Boston for the growing city population and the provisioning of ships.
Whenever we talk about meat industry, we need to think to the wellbeing of the environment, we need to find a balance, a process that will serve both humans and nature. What is organic farming and why is it important? Organic farming is an agricultural system that uses fertilizers of organic origin. Organic farming is agriculture that makes healthy food, healthy soils, healthy plants, and healthy environments a priority, along with crop productivity.
Organic farmers are required to raise animals without the use of antibiotics or synthetic growth hormones. Plus, organic farmers must provide animals with 100% organic feed and safe, clean, cage-free living conditions. Consumers will be able to purchase meat and other animal-derived foods without supporting cruel, unsanitary, and unsafe factory farms and slaughterhouses. Why is this key for meat quality? Because it is proven that happy animals raised in the right environment taste better.
Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Starting a butchery business is a profitable and highly rewarding venture and is a lucrative business, providing income for thousands of entrepreneurs.
Traditional meat products are high quality foods, usually with high nutritional value, produced in a small batch, using ingredients and procedures from ancient times.
How to be sure you will run a successful butchery business? This topic has 2 directions: wonderful, innovative products and a good butchery branding.
Butchery Branding to help your business get noticed.Our branding studio can create a successful visual identity, strategy, logo or packaging design for your brand.
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Artisanal butchery innovations created to delight gourmands
1. Hand curated bacon
2. Sweetened beef jerky snacks
3. Curated meat samplers
4. Exotic animals’ jerky
5. Preservative free salami
6. Meat box delivery
7. Locally sourced party platters
8. Steak kits for barbecue
9. Meat focused baby foods
If you are just starting, there are many meat industry books that can help you with the basic info. Meat production is big business, and the meat market is still growing, so it could be a good opportunity for new artisanal butcheries.
Learn from the best butchers in the world
Craftsmanship, passion, and dedication helped these butchers become legends. Let’s discover their finest shops around the world.
Antica Macelleria Cecchini is a butcher shop from Chianti, Italy. His owner Dario Cecchini is a legend. He recites Dante and Shakespeare while operating out of a shop his family has owned for 250 years. His passion for meat is pure inspiration for anybody who wants to join the meat business.
Sure, we must go to Paris, France, and fall in love with Boucherie Le Bourdonnec. It simply brings butcheries to another level. Yves-Marie Le Bourdonnec message is very clear. He invites people to eat meat less often, but better. He is an award-winning butcher throughout the world and a pioneer of matured meats in France. He based his philosophy on 3 pillars: the quality of breeding, long-term maturation & the art of cutting.
History of fishing
Fishing is a prehistoric practice dating back at least 40,000 years. Earliest commercial fishing began in Middle Ages when herring were caught in huge numbers in northern Europe. The understand of the history of the fishing industry can help us understand what it takes to preserve fish populations for future generations.
Seafood plays an essential role in feeding the world's growing population. Our marine ecosystems depend on sustainable fisheries.
Trends in fishing industry
Fish Packaging Design
The fish packaging design should focus on characteristics that maintains product quality, offers protection, and attracts loyal customers. If it is visually appealing, then for sure it creates a positive impact on sales.
Fish Packaging anchored in vikings fishing history.This fish packaging design explores a nordic approach that emphasizes the high-end product.
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Sustainable Seafood Brands
What is Sustainable Seafood? Sustainable seafood is all about finding the best method to not harm the environment. It leaves the ecosystem more intact because it produces minimal impact on marine life. Suppliers of sustainable seafood put limits on how much they can fish. Overfishing has harmed many different marine species, but sustainable seafood brands are looking to reduce that negative impact.
Atlantic Sea Farms have a clear message for all consumers: "Kelp yourself & kelp the earth. Here in Maine, climate change is already making landfall, and our future depends on finding new ways for lobster fishermen to work on the water while improving the health of our oceans." Atlantic Sea Farms created the first commercially viable seaweed farm in the U.S. Their company goal is to provide healthy, fresh alternatives to imported seaweed from Asia.
Dock to dish is like seafood’s version of a farm. This seafood is caught by local fishermen using traditional fishing methods. "We build sustainable seafood sourcing systems that reconnect coastal regions directly to their nearest artisanal and indigenous fishing communities."
"BlueNalu’s mission is to be the global leader in cell-cultured seafood, providing consumers with great tasting, healthy, safe, and trusted products that support the sustainability and diversity of our ocean." They develop cell-cultured seafood in a lab. Cells are grown on an edible surface designed to give them the texture of wild fish meat. They concentrate most on growing fish that is difficult to farm or overfished. "Nalu is a word of Hawaiian origin, and conveys the essence of our company: As a noun, nalu most commonly refers to the waves and surf of the moana, or the ocean. As a verb, nalu means to meditate, ponder or contemplate. To nalu it is also street slang for going with the flow, but being mindful at the same time."
Opportunities for seafood businesses
Global production of fish and seafood has quadrupled over the past 50 years, fish and shrimp continue to enjoy strong demand domestically, so there are a lot of opportunities for new seafood brands. Choosing the right products for your consumers and a more modern fish packaging can make you stand out from the competition. There is greater consumer awareness that most forms of fish and seafood are healthy alternatives to meat, in short this should be the marketing strategy for your fish shop.
"Wine is the intellectual part of a meal while meat is the material." Alexandre Dumas, French writer