Location & Contact Information:
Client: Ends Meat NYC, Whole Animal Butcher Shop & Salumeria Location: Industry City, Brooklyn, NY (254 36th Street, Unit 38) Owner: John Ratliff Project Realized: June 2024
Email: info@endsmeatnyc.com
Background
John Ratliff, the visionary behind Ends Meat NYC, had long dreamed of transforming his state-inspected butcher shop into a USDA Inspected Whole Animal Butchery & Salumeria. His goal was to create a high-quality, sustainable salumeria, while meeting all federal requirements for operating in New York. In 2016, John sought out AgriForaging Food Safety for expert guidance in navigating the intricate food safety regulations and inspections required to bring his vision to life.
After years of strategic planning, compliance work, and close collaboration, Ends Meat NYC officially became a USDA-inspected facility in June 2024. Located in Industry City, Brooklyn, the establishment now provides wholesale customers with carefully curated meats and salumi, crafted with a commitment to whole animal butchery and artisanal expertise. In addition to wholesale, Ends Meat NYC continues to offer a retail storefront, where local customers can purchase a wide variety of meats, charcuterie, and salumi, directly supporting the shop’s dedication to sustainable, whole animal practices.
Challenges for Ends Meat NYC
Although Ends Meat NYC had been successfully operating its state-inspected production and retail storefront for several years, transitioning to a USDA-inspected facility introduced new challenges:
Regulatory Complexity: John needed support in navigating the additional complexities of federal regulations while maintaining his existing state-inspected operations. A clear separation between state and USDA-inspected production processes was required.
Custom HACCP Plans: Developing tailored Hazard Analysis Critical Control Point (HACCP) plans that addressed both butchery and salumeria operations was critical to meeting USDA requirements while accommodating the established state-inspected production.
Compliance & Training: As the facility transitioned to federal inspection, it was vital to provide specialized training that equipped the staff to meet the more stringent USDA food safety requirements for both butchery and salumeria processes.
Expansion: With the evolution of John’s business model, the HACCP plan needed to be expanded to include new products and production methods, supporting the continued growth of Ends Meat NYC.
Solutions Provided by AgriForaging Food Safety for USDA Inspection
AgriForaging Food Safety collaborated with John Ratliff and his team over several years, delivering the following services:
Floor Plan/Plant Design & Architectural Compliance: We provided design guidance for the butchery and salumeria, addressing both functional needs and regulatory compliance. This included creating segregation between raw and ready-to-eat (RTE) production, supporting efficient workflows while meeting the requirements of both the New York State Department of Agriculture & Markets and USDA FSIS inspections.
Navigating Inspections: We guided John through the complexities of New York State Department of Agriculture & Markets inspections and prepared his facility for USDA FSIS federal inspection. This process involved verifying that all documentation was complete and ensuring the facility adhered to stringent federal standards.
HACCP Plan Development: We developed a customized HACCP plan to cover both butchery and salumeria operations, identifying critical control points in meat processing and cured product production to meet USDA regulatory standards.
HACCP Training & Certification: AgriForaging provided hands-on training to certify John’s team in HACCP principles. This training equipped staff with the knowledge and skills necessary to manage food safety risks in both the butchery and salumeria sections of the facility.
Ongoing Compliance Support: We continue to offer ongoing support to John and his team, helping them stay compliant with evolving regulations. We also assist with expanding process categories and incorporating new products into the HACCP plan, enabling Ends Meat NYC to diversify its offerings and stay ahead of regulatory changes.
Outcome
In June 2024, Ends Meat NYC successfully became a USDA-inspected Whole Animal Butchery and Salumeria. The comprehensive compliance efforts, ongoing communication with USDA FSIS inspection personnel and the USDA FSIS District Office, and custom-designed HACCP plans have enabled the business to operate smoothly, providing high-quality, safe products to wholesale customers. Through its collaboration with AgriForaging Food Safety, Ends Meat NYC is well-positioned to meet the stringent demands of both state and federal regulations while also supporting future growth.
John’s vision of creating a sustainable, whole-animal butchery and salumeria has been fully realized with the support of AgriForaging Food Safety. This partnership, along with effective coordination with USDA FSIS personnel and the District Office, has firmly established Ends Meat NYC as a standout in Brooklyn’s bustling and dynamic food scene.
Interested in Learning More?
Visit Ends Meat NYC's Website + Instagram.
To learn more about AgriForaging Food Safety’s services, CONTACT US, email us at info@agriforaging.com, or call (845) 481-0820.
Commentaires