For the squeamish, scenes of animals being butchered could make bulk meat purchase from an abattoir a tiring and miserable encounter.
Lanre Oladipo saw an opportunity in this which led him to launch Meatmonk, an online meat delivery startup which not only eliminates scary bloody sights but also eases the stress encountered during bulk meat purchase.
As said by the CEO,“We operated offline for about six months before developing our online platform”. After six months in the abattoir business, the Meatmonk team felt it was time to revolutionise the meat slaughter industry. Hence they decided to scale up their venture with technology by going online. A decade ago, the idea of having an online abattoir might have seemed like a joke. However, there are better chances of success for this online abattoir startup this time around.
Even more interesting than the ability to shop for beef at ease is the collective buying system they have integrated into Meatmonk. As analysed on their website, a maximum of 40 people could collectively purchase a live cow with a minimum of ₦5,500 each.
Meatmonk also claims to save its customers about 200% of costs incurred from other beef outlets as it handles the slaughtering, allots accurate portions to respective buyers and delivers the ordered items.
While Meatmonk is offering an innovative service, one cannot overlook the dilapidated state and unhygienic status of abattoirs in Nigeria. In 2015, Dr. Marcus Avong, registrar of the veterinary council of Nigeria revealed that there are only 3 standard abattoirs in the country. This paints a pathetic picture for a nation of meat lovers, (statistics show that over 40% of Nigerians consume beef). Therefore, could Meatmonk salvage this predicament and leverage on the flaws of its offline counterparts by maintaining a standard and hygienic abattoir?
Although the idea of online meat sharing is interesting, the possibility of Nigerians fully buying into it could be an uphill task — difficult, but not impossible. Hence, a platform to promote sensitisation and assure hygienic meat might give Meatmonk an edge.
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