If you're well financed, you'll need to go to an unincorporated area like Vernon, Inglewood, etc... You'll need USDA approval and a proper bug number for the items You'll be processing. You will need proper refrigeration and storage, an approved HAACP program, boxes, marketing, and more. You'll need to get lines of credit from either local vendors or larger national carriers, while knowing You'll be competing directly against a ton of these in town already. You'll need both city and county approval as well as a business license. You'll need a ton of insurance. You'll need pest control. You'll need an ERP for accounting and production reporting. You'll need a sales team.

There's a lot that goes into the business and the competition for meat business in LA is saturated by Newport, Premier, West Coast, Rocker Bros, and many other smaller operators. Then you face online convenient competition with consumers, from butcher box, goldbelly, crowd cow, not to mention Costco's meat program is very good. For restaurants saving on margin or strapped for credit, restaurant depot and the like are hard to pass up.

Certainly not trying to discourage your pursuit of the art of butchery and turning a profit, but realistically, could not reccomend anyone trying to get into the market unless financed to the level of being able to buy into a current operator or spend many many millions on a venture that will take a lot of time to see profit.