I have been a meat cutter since the age of 19. The most vivid memories from my childhood were our annual visit to the meat shop where my grandfather sent his cattle. After working for two years in the industry, I decided that I wanted to open my own meat shop, but I was determined to build a company beyond the standards of current suppliers and small businesses. I registered for college intent on attaining a degree in Animal Biotechnology, and eventually gaining employment with the USDA as an FSIS Inspector. In order for me to reach my goals of becoming an inspector and business owner, I must first finish my Bachelor’s degree. With the experience I would be able to gain from these institutions, I could start a sustainable business with knowledge of the operations and procedures both of meat retail and handling, slaughter, and inspection. My ultimate goal is to create a meat shop that can offer competitive prices while also being environmentally responsible by using recycled products and minimizing animal waste by utilizing every part of the animals. I also plan to eventually establish my own farm with healthy, humanely treated animals in order to supply my own and potentially other small businesses. This would be an important step in putting healthier, fresher local meat products on the market for reasonable prices. It would also help to reduce both the number of animals being treated inhumanely by major suppliers and the amount of animal waste produced.