So if you use the German Trade's Name for a Master Butcher (Fleischmeister) are you using German standards, methods and traditional ingredients? The name certainly implies such so if you advertise it might lead to some expectation. I don't know what regulations are imposed on company name registration, but Fleishcmeister is a bit like going into the archery business with a trade name like Fletcher.
There are a few Fleischmeister around plying their trade producing quality products. The aforementioned quality typically restricts the market size due to cost. The meat market is full of short cuts and highly competetive.