Meat Pies

I have a request to supply meat pies for a vendor, who wants about 400 per week.
I have made meat pies, but only for my use in a restaurant situation.
My question of the pros here, is, "What kind of meat do you use in a meat pie?"
I am looking for a meat that will be economical as well as tasty.
I want the pies to have chunks of meat rather than ground beef.
Thanks in advance for your opinions

What style of pie does the vendor want? A pot pie with a crust on top or a shepards pie topped with mashed potatoes or a meat filled pastry like Jamaican meat patties or pasties?

Do a chili grind on a bottom round roast

Its a pot pie, with a crust on top. I am using a puff pastry top.
So, its a meat filled pastry. The pastry is actually formed in an aluminum dish, so that the pie can be handed to a customer. Hope this is clear now

You can use any meat. Talk to the vendor and have him tell you what meat choice he would like: chicken, turkey, beef, or pork. I would never make that decision for a vendor.

BTW, are you set up as a wholesale food producer for third-party accounts? In many states you need an entirely different license and inspection process. In my case I went from needing only a simple permit from the local health district for the retail commercial kitchen in my restaurant, to needing a state Dept. of Agriculture permit in order to sell bbq to other restaurant accounts. (right now I have 22 accounts and produce about 16,000 pounds of bbq per week) My insurance payments were also increased by the insurance company.