For the last handful of decades I have worked as a farmer and butcher for my small community. I know everyone in the town and they all know me, my farm and the quality of my meat. Over the last handful of years in particular, some of my friends and neighbors have been telling their friends and family from a little outside town and so my name and reputation have spread like metaphorical butcher wildfire. Recently I have been selling every last piece of meat within hours. In theory this sounds great but it is getting frustrating because I have become susceptible to fluctuations in how many animals I have ready for slaughter and I almost never have any meat left over for myself. Some of my friends as well as my wife have suggested that I just keep what I want and then sell the rest but I always want my customers to get exactly what they want and I would feel too bad to take that piece for myself. I think this unwillingness to keep the best for myself and not for my customers is part of the reason I have had such success. It is part of the thing that helps build such a great connection between my customers and myself so I wouldn’t dare compromise that. Instead, the only valid option that I can come up with is to try and push to make this more than just a small, only in my free time kind of business. Part of the reason I am continually running out of animals is because I don’t have enough time during the day to take care of many more. If I was to work less, or heck maybe even at some point not work at all outside of the farm, I could maybe get enough animals to make this a more full time situation.
I think that the best way to go about this is to move slow. I like my job and am in no big hurry to move on even if working at home on the farm would be more enjoyable in a variety of ways. I am pretty sure that I can increase the number of at least some of the animals I have around and when I have some spare time from my normal job, work a little extra harder to over prepare a little bit for the weeks to come. In order to do this I am going to also need a new General Steel facility to keep the meat. Specifically, some sort of cooled workshop so that I don’t have to worry as much about dangerous bacteria that live in warm or even room temperature environments. The best way to have a specifically temperate room is to use steel so I called General Steel, to see what they could offer me. By using steel I can keep the building at exactly the right temperature with relatively limited energy. General Steel also has put up some buildings around our town so I have it on good word that they are good to work with.