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Learn About Cutting Meat in a Commercial Kitchen with Upcoming Livestock Webinar
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For NYS farmers seeking to regain some control over butchering their animals, there is a middle option between being at the whim of slaughterhouse schedules and opening your own slaughterhouse. That middle ground involves taking control of the cutting and packaging of your meat in a commercial kitchen. If done properly, with access to USDA…
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NYS Livestock Industry Poised for Growth but Impacted by COVID-19
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The Cornell Small Farms Program contributed to a Cornell CALS white paper on COVID-19 impacts on food and farming, offering insight on the livestock industry. The COVID-19 pandemic has impacted individuals, families, communities, and businesses throughout New York state, and continues to do so. In an effort to detail the impact of COVID-19 on selected agricultural sectors, experts from the College of Agriculture and Life Sciences…
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Working with Local Livestock Processors
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By Jason Detzel It is true that there are fewer processors today than there used to be. And on top of that, there are a lot more regulations that cost money to implement. The processors themselves are reporting to us that there is barely enough business to keep them afloat because there are very few…
meat processing
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