About this project
After years of planning, researching, planning, chances of fate, planning and a little luck, we are in the final stages of preparation to open our location in Kittery, Maine. The funds raised by this campaign will go directly to the purchase of equipment needed to outfit the shop and to open our doors. This includes: deli cases, slicers, grinders, butcher blocks, freezers, band saws, hack saws and, perhaps, a knife or two.
Also funded by this campaign are two, custom built walk-ins. One is the typical walk-in cooler that you may have seen in a restaurant's kitchen and the other... well, the other is a custom built curing room. That's right, we are going to cure some of our fresh, locally sourced meat into things like: salami, pancetta, prosciutto, coppa and many other traditional, old-world recipes that Jarrod learned while in Italy. These walk-ins must be custom built as they will be housed in our basement and face height and space restrictions. Why the basement? The basement is a natural choice to house them as it is great for curing as it helps us to more sustainably maintain and regulate temperature.
At MEat we believe that farms are the fiber of our community and that while many people have the desire to support them, they simply have little or no access to do so.
This is where you come in! By being a part of the MEat family, you will become part of the solution. You will ensure that farmers have a year round, viable and constant outlet for their product and will eliminate a bottleneck that has kept local meat out of our kitchens for far too long.
We want you to know where the animal was raised, what it ate, what it didn't (no chemicals, hormones, etc.) who the farmer is and how much care went into the finished product. Heck, we'd love for you to shake their hand!
By supporting our project you will be supporting our farmers, our community, and you and your family.
Risks and challenges
In opening a business such as ours there are many obstacles to overcome. Our two biggest initial risks are product supply and construction. We have worked with our farmers over the past few months to ensure our supply of meat, however, nature is uncontrollable. We have done everything within our power to guarantee that we will have a steady stream of product from reliable and talented farmers and, at this point, we are confident that we will be able to keep up with, and most importantly, grow with demand.
While we have contracted the best local craftsmen, delays are a natural evil that may occur during the course of progress. We hope to have a soft opening in mid June to allow enough time for construction and any unforeseen obstacles that could potentially occur.Learn about accountability on Kickstarter
Caldwell Family Farm: Pastured Angus raised in Turner ME, grassfed and supplimented with a small amount of Barley, grown in Aroostook County.
Woodbourne Farm: Grassfed Red Devon cows that are raised on over 600 acres of meticulously maintained pasture in Woodsville, NH.
Cold Spring Ranch: Grassfed Angus from North New Portland, ME. Great Flavor, really lean, Gabe Clark does a great job raising and maintaining a big herd of cows, supplies many restaurants, including Primo in Rockland.
Support this project
- (30 days)