Hinckley's Fancy Meats is poised for expansion. We have been approved by the Florida Dept of Agriculture and Consumer Services (FDACS) as a Retail Meat Market and are putting the systems in place to begin shipping our products nationwide.
Hinckley's Fancy Meats provides fresh cuts of meat as well as various types of charcuterie and smoked meats. Popular signature items thus far have been Tasso Ham, Hinckley's Fancy Bacon, Florida Ham, Grass-fed Pastrami, Breakfast Sausage, and Andouille. We also provide seasonal creations and limited runs. We are a nose-to-tail butcher shop, but you'll find plenty of familiar offerings as well. Our products are crafted with the home cook in mind.
This funding will help Hinckley's Fancy Meats purchase the necessary equipment and supplies to expand our business model. By offering shipping and delivery, we will be able to drastically expand our market and work toward making a better and more transparent food system. We want the home cook to have access to the same quality ingredients that chefs use in the best restaurants in the country.
Your investment will fund the following:
- Shipping materials, labels and packaging
- Dedicated computer and printer
- Upscaling to an industrial grinder and mixer
- Stationary and portable freezers and coolers
- Generator (protects our inventory during tropical storms/hurricanes)
- Miscellaneous small kitchen wares
- Start-up capital
Matt Hinckley has been a professional chef for over 15 years and has worked in management capacity in both James Beard and Michelin-starred kitchens. He recently returned home to Orlando, FL after 12 years of working in Miami, NYC, and internationally. After two years of retail sales, Hinckley's Fancy Meats has been well received thus far in Orlando with articles recently appearing in both Edible Orlando and The New York Times. Hinckley's Fancy Meats has also received press from Miami New Times in anticipation of Matt's new project.
Hinckley's Fancy Meats is a butcher shop that pays homage to the old way of doing things. Chef Matt maintains relationships with many independent small Florida farmers and operates with complete transparency. There are very few places in the Orlando area to buy meat produced with the quality standards that we demand from our farmers. Every animal that we purchase is assigned a Birth Certificate upon arrival. These certificates are part of our coding and recall plan, but also allow us to track costs.
Chef Matt's culinary background helps take nose-to-tail butchery a step further by reaching out to local farmers to see what products they need help moving. Sometimes certain cuts fall into favor and leave the farmers with the cuts that aren't on trend. Part of being a nose-to-tail butcher doesn't necessarily mean that we buy whole animals every time we call the farm. It means that we help our farmers work through their product in a nose-to-tail fashion as well.
We support small independent Florida family farms that care for their land and animals. Our farmers are at the tip of the spear when it comes to fighting for a responsible food system. We do not do business with farmers who do not welcome us onto their farms and allow us to witness first-hand the treatment of their livestock.
Many of our farmers run operations that support symbiosis, raising species that work in cooperation with each other and with nature. Some have healed their land using regenerative farming practices like planting native Florida grasses where factory grass once grew. All of them are free of gestation crates, tail-docking, antibiotics in feed, hormones, and other industry practices synonymous with factory farming and industrialized agriculture. We also seek out farmers who are raising rare breeds on the Slow Food Movement's Ark of Taste, like Berkshire hogs and Florida Cracker cattle.
- Stretch Goals
- Funds raised beyond what we've campaigned for will be used responsibly for future projects. We are designing a new curing chamber and writing the accompanying HACCP plans. This will allow us to produce dry-cured charcuterie like Lonza, Pancetta, Prosciutto, Coppiettes, and Soppressata in our new facility. This new dry curing chamber will replace our existing set-up, which serves purpose for proving the science behind our HACCP plan, but is too small for commercial use.
We would also use funds beyond the campaign goal to purchase a buffalo chopper. This industrial piece of equipment is what is needed for emulsified sausages like hotdogs, mortadella, and baloney. The addition of the buffalo chopper would further extend our product line and offer another means to utilize trim and scraps. Ultimately, we've got to get to the choppa!
Risks and challenges
Most of the heavy lifting has been done. We've bought most of the equipment that we need and are moved into our FDACS inspected and approved facility. We have a few new expenses and challenges associated with shipping.
We've sent out surveys asking what consumers reservations would be regarding ordering meat via mail. Most of their concerns were related to time and temperature controls. We will be using expedited shipping methods and packing our product in insulated boxes with gel packs and thermometer strips. This method of shipping will ease those concerns, but will also make the shipping of very small quantities of meat cost-prohibitive.
We will have product available for pick-up in our Lake Helen, FL facility and we are working through the logistics to create pick-up hubs at local breweries and farmer's markets in the Orlando area.Learn about accountability on Kickstarter
- (30 days)