Why we started
We started Baconbase for a simple reason: we love meat, and we think farmers and ranchers deserve better tools for getting it to the people who eat it. Selling direct is the best deal in the business — you keep the margin, you know your customers, and you decide what your product is worth. The hard part was never the meat. It was the spreadsheets, the cut sheets that live in someone's head, the Shopify listings that say "in stock" when the freezer says otherwise.
So we built the system we wished existed: inventory that tracks real primals and real boxes, listings that stay honest, and pricing that keeps up when your carcass cost changes.
Why now
There's never been a better moment to sell your own meat, and it's not just one thing making that true.
Customers actually want to know where their food came from, and they'll pay for an answer. Insulated shipping and dry ice got cheap and reliable enough that a box of steaks can land in Denver two days after it left your cooler. Online storefronts take an afternoon to set up instead of a developer and a budget. And small and mid-sized processors are coming back online in a lot of places, which means you can get scheduled without waiting eighteen months.
Put those together and a one-truck operation can reach customers that used to belong to national brands.
What we care about
Software should get out of your way. You should be able to log a harvest, break down a carcass, and push updated listings before you've finished your coffee. If something in Baconbase takes longer than it would on paper, that's a bug and we want to hear about it.
Got a question, a feature request, or a strong opinion about hanging weight? Tell us.