Burower butcher starts through: independently with wild meat!

Burower butcher starts through: independently with wild meat!

In the small community of Burow, a remarkable step in the world of meat processing has taken place. Christian Müller, an experienced master butcher with over 20 years of professional experience, has become self -employed with his house slaughter. This did not happen without prior considerations, because Müller started in a Perleberger slaughterhouse and worked there for several years before daring to jump into self -employment. In addition to the house slaughter, which he has been running for four years, Müller is now planning an expansion of his business.

So far, the service from Müller was geared towards supplying hunters and villagers who brought their own animals with meat for self-consumption. A large number of meat products such as schnitzel, roast and sausage were prepared according to the wishes of the customers. Müller reports that the quality of its products was well received and the demand increased steadily.

Special features of wild meat processing

The decision not only to work for your own needs was not for no reason. Müller emphasizes the advantage of wild meat: "Wild is the best meat. The animals live without stress, become never vaccinated and move a lot. This is healthy for the animals and for the people who eat the meat." This philosophy is at the center of his business concept, which he also markets with pictures and insights into his works via Instagram.

During the Christmas season, Müller sold on the market for the first time, which led to an even greater interest in his products. Its popular specialties such as Mettwurst and liver sausage quickly found the buyers. The Corona pandemic steered the shops into new tracks and let Müller be considered alternatives to direct sale.

Challenges when founding

The final decision on self-employment fell after a hope in which the interest in his products had increased again. Together with his partner Stefanie Puhle, they took the step in early October. Müller now has an EU slaughterhouse that enables him to sell his slaughtered cattle and game.

In addition to meat processing, Puhle takes responsibility for the company's bookkeeping and bureaucratic requirements. This is associated with considerable effort, including extensive documentation and protocols, the fulfillment of which it can take up to two hours a day. These administrative tasks are not to be underestimated in Germany and often bring high costs that ultimately have to be passed on to customers.

Sales strategies and markets

Müller originally also sold in various branches of the "Markthalle 50", but he gave up this option due to insufficient payouts. Currently, customers can buy their products in a sausage refrigerator from two bakers in Karstädt and also in his farm shop in Burow, which is open on Fridays. Müller invites customers to ask about the meat on other days.

A highlight will be the "Christmas Hoffest" on December 14th, on which Müller and Puhle will present their products. In addition, the two are planning to introduce themselves in Berlin in the coming year at the Green Week, which could be a great way to market their company.

In order to meet the increasing requirements, the Müller pairs are planning an expansion, which includes the construction of an additional cooling room. Here, however, the same problem arises that affects many entrepreneurs in Germany: the search for craftsmen is often difficult and material prices have risen sharply. Despite these challenges, Müller is optimistic and ready to invest in the future of his company.