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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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In the News: COVID-19 Reveals Slaughterhouse Shortages
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Finding a slaughterhouse to process meat has been a challenge for small farmers for years. Federally inspected slaughterhouses are few and far between, and in many parts of the country, it takes driving long distances — often multiple hours, both ways — to reach one. This shortage is often attributed to the consolidation of processing…
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