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How a Local Butcher Used a Meat Club to Beat the Supermarkets
In Episode 110, Lucas and Luna break down the story of a neighborhood butcher in Portland who launched a 'Meat Club' membership — a weekly curated bundle of locally sourced cuts at a fixed price. The episode focuses on the specific numbers: 200 members signed up in the first month, a 95% retention rate after six months, and how the butcher used a digital ordering platform to streamline operations. Lucas explains the economics — the club model smoothed demand, reduced waste, and built a loyal community around shared values of quality and sustainability. Luna asks the tough questions…
The skinny
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