The Coming Underground Meat Industry – Epi-3609
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Today we discuss The Coming Underground Meat Industry and how inflation and regulations are driving small producers to the gray market with quail, chickens, and more. Learn how and why producers are adapting even on small properties.
As inflation drives up the cost of meat and regulators make it harder for small producers to sell legally, a growing number of people are turning to the gray market. This isn’t just about survival; it’s about resilience, innovation, and finding ways to provide local, high-quality food without jumping through endless bureaucratic hoops.
In this episode, we’ll explore the types of animals best suited for small-scale operations, from quail and chickens to rabbits. We’ll look at how even people with limited space can participate in this underground economy and why this trend is only going to grow.
From informal “friends and family” sales to bartering and cooperative models, small producers are finding creative ways to thrive despite mounting challenges. Whether you’re looking to raise your own meat or find alternative sources for your family, this episode will give you a deeper understanding of what’s happening and why it matters.
This isn’t just a discussion about meat—it’s about people pushing back against a broken system and reclaiming their ability to produce and access real food. Don’t miss this deep dive into a movement that’s reshaping how we think about food production.
Join Me Today to Discuss...
- What is a gray market vs. a black market
- How did our grandparents and great parents use black markets in the past and evolve to gray markets after prohibition
- What are the economics of the old “rent a room” to get by in today’s money vs. raising meat for family and friends
- What is driving the move to this dynamic
- Inflation and shear cost
- A real desire for quality and a rising awareness of chem ag’s problems
- A lack of fairly priced alternatives in a regulation driven existing market
- How easily it actually is to do
- Thoughts on staying out of jail when doing this
- Do it just for yourself until you get a system established
- Stay small
- Friends and family model
- Statist jiu jitsu (food clubs, churches, etc.)
- Stick to cash, bitcoin or barter
- The economics of making it work
- Perhaps start with one but don’t stay that way
- Once you determine a profit stream drive down costs and drive up efficiency
- Know what you want, side money or full income for at least one family member
- Grow slowly and be creative with your offerings, let your market tell you what it wants
- Consider packages, memberships and value added products
- Animals that will work well for this and why
- Chickens – Eggs and Meat
- Quail – Eggs and Meat
- Rabbits – Meat and Live Rabbits
- Ducks – Eggs and possibly Meat
- Sheep and Goats – Meat and/or Milk
- Game Birds – May be
- Also consider products like “started pullets”
- Final Thoughts
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Resources for today’s show…
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- TspAz.com
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- TSPC Group on Telegram (group chat)
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- All My Recommend Bitcoin Tools and Resources
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Chapters and Chapter Summaries Provided by PodSnacks
Full Outline and Transcript is Available at This Link
- Chapter 1: The Coming Underground Meat Industry (00:00 – 15:30) – An overview of the growing trend of small-scale meat production and sales outside of the mainstream agricultural and distribution systems. The host discusses how inflation and regulations are driving more people to explore raising chickens, quail, rabbits, and other animals for personal consumption and sale to friends, family, and local communities.
` - Chapter 2: Lessons from Prohibition and the Gray Market (15:31 – 29:15) – A comparison of the current situation to the era of Prohibition, where people turned to underground, “gray market” production and sales of alcohol. The host outlines strategies used by bootleggers and moonshiners to avoid detection, such as staying small, relying on trusted personal networks, and avoiding paperwork trails.
` - Chapter 3: The Economics and Practicality of Small-Scale Meat Production (29:16 – 53:00) – An examination of the financial and logistical considerations for raising animals like chickens, quail, and rabbits for meat and egg production. The host discusses ways to maximize efficiency, reduce costs, and build a customer base through memberships, value-added products, and creative marketing.
` - Chapter 4: Staying Out of Trouble (53:01 – 1:16:30) – Advice on how to navigate the legal and regulatory environment when engaging in small-scale, private meat production and sales. The host emphasizes the importance of understanding local laws, maintaining a low profile, and building trusted relationships with customers rather than seeking wider distribution.
` - Chapter 5: The Bigger Picture of Food, Health, and Self-Reliance (1:16:31 – 2:00:00) – A deep dive into the host’s perspectives on the industrialization of the food system, the decline in quality and nutrition, and the need for individuals to take control of their food sources. The host advocates for a return to more traditional, whole food diets and production methods as a means of improving health and resilience.