Whilst the demand for fresh foods is always high, selling them nation wide is a logistical minefield. You might think that smaller local suppliers have limited opportunity given their geographic location. Think again.

There are countless ways to build demand for fresh, locally sold produce like meat and veg.

So, here’s exactly what I would do if I was on the other side of the counter. If I ran a butcher shop, it would be more than just a place to buy meat – it would be a celebration of craft, community, and culinary creativity.

First, the store aesthetics would be unmistakably modern yet warm. Think clean white tiles, warm wood accents, and beautiful brass fixtures. The display case would be my canvas, arranged with the same attention to detail I bring to my food styling. Each cut would be positioned to showcase its marbling, color, and texture under perfect lighting.

But beyond the visuals, I'd focus on education and inspiration. People often tend to stick to the cuts of meat they grew up eating, or are most comfortable cooking. My shop would feature recipe cards with recipes and styling tips, weekly in person and social media cooking demonstrations, and butchering classes. For example, a class where people can learn how to break down a chicken while also getting tips on how to style it for a Sunday roast!

The shop would champion local farmers and sustainable practices. Each package would tell a story – complete with beautiful imagery of the farms and families behind our products. QR codes would link to expanded content: farm tours, recipe videos, and styling tutorials.

Social media would be more than just pretty pictures. We'd share behind-the-scenes content of our daily operations, tips for selecting the perfect cut, and many many recipes.

Most importantly, this butcher shop would be a community hub. We could host monthly supper clubs where customers could enjoy a meal together, learn about different cuts of meat, and maybe even pick up some handy tips. I'd collaborate with local chefs, food stylists, and other creatives to create unique experiences that blend culinary arts with visual storytelling.

Whilst I don’t think running a butcher shop is in my future (it’s a big departure from food photography!), I’ve been lucky enough to live vicariously through long-time client and Gold Coast local, Meat on James St on content to elevate their brand, showcase their high quality products and build community.

Building that oh-so-yummy demand links back to creating beautiful experiences around food, whether through a lens or across a counter.