Set up your butcher shop website, with the origin of every cut

People who look for an independent butcher are not after the cheapest mince. They type butcher near me, butcher in Dijon or Christmas capon order, and the question behind the search is almost always the same: where does the meat come from, and who cut it.

Where was this beef born, raised and slaughtered?

Origin is the rule in the trade before it is a selling point. For beef, the label must give the country where the animal was born, where it was raised and where it was slaughtered, and the single word "Origin" followed by a country is only allowed when all three happened there. For pork, lamb and poultry, the label states the country of rearing and the country of slaughter. Each cut on your site has an origin and breed line that repeats what your window labels say: Charolais born and raised in Burgundy, free-range chicken from the Landes, lamb from the Pyrenees.

Name a Label Rouge, a PGI or an organic certification only when the product really holds it. Where it does not, the breed and the region already tell a careful customer what they want to know.

The farms behind the counter

The breeders section lists the farms you buy from, with their region, the distance from the shop and the breed they raise, plus a line on what makes them worth the trip. A farmer who prefers not to be named can stay anonymous: "a family farm 25 km away, Limousin cattle" is honest and already convincing. If you would rather not show this part at all, it can be switched off.

Price per kilo, cut by cut

The counter page groups beef, veal, lamb, pork, poultry and charcuterie, each cut with its photo, its price per kilo and a page of its own. That page is where your advice belongs: how long to rest a rib of beef, which cheaper cut braises just as well, how thick to cut chops for the barbecue. Customers who compare before coming in see that a good butcher sells knowledge with the meat.

A butcher website that takes orders for Saturday and for Christmas

The order form asks for the cuts and the weight, or simply the dish and the number of people when the customer does not know which cut to choose, then the day of collection and a free line for thickness, boning, tying or stuffing. You call back to confirm and give a price, and payment happens at the counter.

Holiday orders get their own section on the home page: capons and turkeys for Christmas, the New Year roasts, the leg of lamb for Easter, each with the date after which you stop taking orders. Publish it in November; the last week before Christmas is not the moment to discover how many capons to order from the farm.

Sausages, pâtés and terrines from your workshop

Homemade charcuterie deserves its own pages. Sold unpackaged, it must come with written allergen information at the shop: mustard in a sausage, gluten in a stuffing, milk in a white pudding. Each product page has an allergens line, so a customer with an allergy can check at home.

Enter five cuts with their origin and price, and see your counter online before Saturday's queue.