There are already a few examples in this area and many of them are part of a series. The company “RES”, which has a hundred branches in the province, is probably the biggest exponent of this new type of business. The butcher shop has two stores in Canning and another in Lomas de Zamora.
However, beyond the big brands, many local entrepreneurs also decided to open their own business in front of the new market. “Finca Sur”, which has three butcher shops in the area, is one of the most recent examples: it opened its first branch in Temperle in March 2020, six months later it opened its home in Monte Grande, and three months ago it opened a new Doors at Lomas de Zamora.
“My family and I have always been gastronomic. I have a company that cooks food and a company canteen. Before that, it also had restaurants. In the butcher business, however, we are new”, one of its owners, Facundo Ramírez reviewed.
Among the innovations offered by the premium butcher shop, Ramírez listed: “We work with a very good quality of meat, provided by an export refrigerator, we thought of a good assembly of the premises We’re working hard on cleanliness, but mainly we focused on what’s the focus”. In that sense, he explained: “If the client wants you to remove fat, detail the waist or any So we have to give it to him in the best way possible. The difference is in the way you communicate with the client. Good meat can be found anywhere, but it is difficult to treat consumers well.
As mentioned above, distribution is a fundamental part of the presentation distinction. “We bet on innovating in packaging. We present everything on a tray. No one gets a bag of blood dripping milanesa or meatballs. We offer everything in neat and well-sealed packaging. take the time to do,” Ramirez explained. Southern Journal, And he adds: “People love the packaging because it’s also easy to keep in the freezer. We offer a lot that comes pre-made: brochettes, milanesa de pesato or loin medallions with bacon. Pre-assembled Gone meat skewers add to their value: customers know they put it in the oven for 15 minutes and they have a good meal”.
Prices in a premium butcher shop
One of the fears of the public not knowing a premium butcher shop is its price. However, according to Faisundo Ramírez, the economic gap is not as big as that of a traditional butcher shop. “We never wanted to be a specialized business and so we don’t have an expensive pricing strategy. While it may be a bit more expensive than a traditional butcher shop, it is also inaccessible. Will be 5 to 10% more expensive than in the store”, explained the owner of Finca Sur.
A kilo of roast costs $1095, blanks $1595 and butts $1425. Selected cuts are somewhat more expensive: a kilo of roast for export costs $1,650 and entrails for export cost about $2,050.