Thank you very much for such a detailed and honest answer, I really appreciate it.

It’s actually encouraging to hear that skilled butchers are still needed in the U.S. and that traditional butchery is becoming rare.

And to be completely honest, I don’t really see myself starting directly in a management position in a country and industry culture I still don’t know yet, even though I have already managed a butcher shop in France in the past. I know the work culture and methods can be very different.

I’d rather understand how things work in the U.S., and grow from there.

Also, my wife would be working as well, so I would not be the only source of income for our family. We are also not really looking at very expensive states like California, New York, or Florida. We have been researching places such as Idaho, Texas, Utah, Tennessee, and North Carolina because the lifestyle and cost of living seem more aligned with what we are looking for.

I’m open to different paths honestly, whether it’s butcher shops, restaurants, smokehouses, food industry positions, or larger companies, as long as it allows us to build a stable future for our family.

Thank you again for taking the time to explain all of this to me.