Opening a meat processing facility is a major undertaking filled with financial hurdles at every turn. Based on my experience advising dozens of entrepreneurs in this sector, I want to provide an honest assessment of the profit realities for meat processing startups. 

- Extremely High Barriers to Entry

Investing at least $10 million upfront is typical for a decent-sized USDA meat plant. Meeting regulatory requirements, purchasing specialized equipment, and establishing proper utilities and location can drive costs even higher. Undercapitalization is a main reason many meat startups fail quickly.

- Ongoing Investments Required

Expenses don't end after startup. Equipment must be constantly maintained and updated in a processing facility. Changing regulations also often require modifications within just a few years. New capabilities like portion packaging or pre-cooked products should be added to stay competitive. Plan to invest millions more every 2-3 years.

- Slim Profit Margins in Meat Processing

This is a high volume, low margin industry. After paying for livestock, labor, packaging and overhead, bottom line profit margins of just 3-6% of revenue are standard. Mid-size plants must achieve around $30 million in yearly sales to net $1-2 million in earnings. Smaller facilities often can't profit at all with these margins.

- Gradual Return Requiring Patient Capital

Given narrow profit spreads and major initial investments, return on investment in a meat plant is painfully slow. At least 5-7 years are required just to recoup startup costs from ongoing operations, not accounting for inflation. The investor needs patient, low cost capital to endure the long payback period.

- Vertical Integration Important for Profit Protection

To improve their narrow processing margins, meat companies must control more of the supply chain. Owning feedlots or ranches improves livestock cost management. Developing consumer brands and direct sales helps profitability on the other end. Distribution and storage capabilities also benefit margins.

- Specialization in Niche Markets Can Help

Rather than high-volume slaughter, startups should focus on specialty processing like organic meats, ethnic offerings, or premium quality. Co-packing fresh sausages, jerky or marinated products for other brands also provides higher margins. But extensive business development is still needed. 

In summary, while interest in the meat business is increasing, new startups face huge investments, razor thin margins, and a long path to profitability. Substantial capital and operational excellence are mandatory. For those understanding the challenges, profits are attainable but hard earned.

Let me know if you need any other details on the financial realities of starting a meat processing business!