Amazing that they completely ignore the regulatory capture of FDA meat inspection. It is the largest barrier to disrupting the "big 4" for anybody to enter the market. Given the cost and complexity of running an FDA approved meat cutting facility, it makes it nearly impossible for small farms to enter the market and provide an alternative to the big 4.
Instead small farms such as myself are forced to do stupid things like sell the meat to somebody 'on the hoof' and then have it custom cut by a butcher, because getting the meat processed and cut at a FDA inspected facility, if you can get into one, adds $1-3 a pound. This also means I can only sell you a quarter beef or larger. Which most consumers don't have the money or the freezer space to do.
Instead small farms such as myself are forced to do stupid things like sell the meat to somebody 'on the hoof' and then have it custom cut by a butcher, because getting the meat processed and cut at a FDA inspected facility, if you can get into one, adds $1-3 a pound. This also means I can only sell you a quarter beef or larger. Which most consumers don't have the money or the freezer space to do.