Southern Steer Butcher Franchise

Southern Steer’s operating roots begin with Southern Steer Butcher, LLC, formed in 2012 and operating a Florida butcher shop since 2013. Founder Greg Snyder has led that company since its formation. The current franchisor, Southern Steer Franchising International, LLC, was formed in June 2020 and began offering franchises in October 2020. Its headquarters are in Palm Harbor, Florida.

Each Southern Steer Business combines a full-service butcher shop and grocery. The range includes marinated meats, specialty cuts, homemade prepared foods, specialty marinades, fine cheeses, food-preparation classes and takeout food-assembly packages. Wine and beer may be offered where permitted. This combination gives the local shop several ways to serve customers preparing everyday meals or gathering around food.

The January 30, 2026 FDD describes a typical shop footprint of approximately 1,500 to 2,000 square feet. A single franchise has a $59,500 initial franchise fee, with separate opening-assistance and grand-opening-kit fees. The owner secures an approved site and is responsible for developing and staffing the shop. Qualified multi-unit developers can enter a separate agreement for at least three locations, each with its own franchise agreement and development schedule.

Southern Steer’s initial program combines advance materials with up to two weeks of in-person instruction. The curriculum covers the brand and products, guest service, meat cutting, preparation and recipes, daily operations, point-of-sale functions, marketing, hiring, scheduling and management. A separate butcher class adds practical instruction. The published schedule includes six to ten classroom hours and 83 to 87 hours of on-the-job instruction, including the butcher class. Training takes place in Clearwater and St. Petersburg, Florida, or other designated locations.

The owner or operating principal and designated manager must complete training before opening. Up to two people can attend without an additional initial training fee; franchisees cover travel, living expenses and wages. Pre-opening resources include site criteria, review of the proposed location and lease, site and signage templates, layout feedback, access to the Brand Manual, inventory and supplier lists, and initial marketing materials. Southern Steer also provides paid on-site opening assistance around the grand opening. The franchisee hires and trains the shop’s employees.

After opening, support includes access to a representative during normal business hours for operational and marketing guidance, periodic pricing guidance, supplier updates, new product information and a page on the brand website. The franchisor reviews local advertising and provides general marketing recommendations and materials at the owner’s cost. It may conduct visits, offer additional consulting and training, or hold Brand Conferences and other programs. Additional training or requested assistance may carry fees, with participation required when designated by the franchisor.

Southern Steer combines the personal service of a butcher counter with prepared-food and specialty-grocery offerings. Meat preparation, recipes and product knowledge are central to the training, helping a franchisee build a team that can guide customers through purchases and meal preparation. Classes and food-assembly packages extend that relationship beyond a single item from the counter.

The opportunity can suit an owner who likes food retail, local customer relationships and active team leadership. A trained owner, operating principal or approved designated manager must personally participate in daily management, and a trained or certified manager must be present whenever the business operates. The brand’s operating resources provide a framework for a locally managed shop where service and execution remain central to the owner’s work.

Read more about the operating responsibilities in Southern Steer Butcher Franchise: Products, Training and Ownership.