023 - Cody Shields on Why Everyone Needs a Local Butcher

Cody Shields, founder of The Big Body Butcher, not only started his butcher two weeks before COVID-19 hit and survived...he thrived. In this episode of the podcast, we talk about why he started his own butcher shop and how he was able to grow it into one of the most recognized brands in the Capital Region.
Episode Highlights:

Cody shares his background. (3:44)

Cody mentions how he started in the butcher industry. (5:20)

Cody shares how they came up with their tag line. (6:33)

Cody shares how the meat are raised. (7:39)

What's one of the common misconceptions people have when they come to Cody’s shop? (11:43)

Cody explains what Wagyu is. (13:12)

Cody mentions the variety of meat they sell. (15:28)

When did Cody’s butcher shop start? (16:05)

How did the pandemic affect Cody’s business? (25:35)

Cody shares his plans for the next five years. (28:06)

Does Cody see the saturation in the market as an opportunity? (33:20)

Key Quotes:

“Butcher shops are kind of becoming a mainstream thing again. So, it's kind of blowing up and it's kind of just taking itself over, and turning into something that at the end of the day, it's a butcher shop. We're cutting up pieces of animals and stuff like that. It's not that complicated and it's not as crazy as everybody thinks.” - Cody Shields

“It makes me very grateful to be in a position to where I am and it was awesome. I couldn't be any happier than at first and still to this day. We're still extremely busy, but it was awesome to see it take off that first day and be supported by the community.” - Cody Shields

“I think once people get to know who I am and the way I operate my business, and the people that work for me in the store, it kind of just sells itself.” - Cody Shields

Resources Mentioned:

The Big Body Butcher

Reach out to Ryan Hanley

Reach out to Michael Field

Cody Shields, founder of The Big Body Butcher, not only started his butcher two weeks before COVID-19 hit and survived...he thrived. In this episode of the podcast, we talk about why he started his own butcher shop and how he was able to grow it into one of the most recognized brands in the Capital Region.

Episode Highlights:

Cody shares his background. (3:44)

Cody mentions how he started in the butcher industry. (5:20)

Cody shares how they came up with their tag line. (6:33)

Cody shares how the meat are raised. (7:39)

What's one of the common misconceptions people have when they come to Cody’s shop? (11:43)

Cody explains what Wagyu is. (13:12)

Cody mentions the variety of meat they sell. (15:28)

When did Cody’s butcher shop start? (16:05)

How did the pandemic affect Cody’s business? (25:35)

Cody shares his plans for the next five years. (28:06)

Does Cody see the saturation in the market as an opportunity? (33:20)

Key Quotes:

“Butcher shops are kind of becoming a mainstream thing again. So, it's kind of blowing up and it's kind of just taking itself over, and turning into something that at the end of the day, it's a butcher shop. We're cutting up pieces of animals and stuff like that. It's not that complicated and it's not as crazy as everybody thinks.” - Cody Shields
“It makes me very grateful to be in a position to where I am and it was awesome. I couldn't be any happier than at first and still to this day. We're still extremely busy, but it was awesome to see it take off that first day and be supported by the community.” - Cody Shields
“I think once people get to know who I am and the way I operate my business, and the people that work for me in the store, it kind of just sells itself.” - Cody Shields

Resources Mentioned:

The Big Body Butcher
Reach out to Ryan Hanley

Reach out to Michael Field