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New Report Summarizes NYS Meat Processor Needs and Perspectives
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Building a resilient local food system requires sufficient meat processing capacity. The COVID pandemic revealed that NYS did not have the ability to absorb shocks, including increased consumer meat demand, leaving farmers and consumers frustrated and meat processors overwhelmed. In Fall 2020, a team of Cornell Cooperative Extension educators, Cornell Animal Science Dept faculty, and…
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Upcoming Webinar on Starting a Slaughterhouse
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This has been a challenging year for livestock farmers and red meat packers in New York State. With many packers already booked solidly for 2021, livestock farmers are feeling panicked about how to get their animals harvested in a timely way. This has driven unprecedented interest in opening new slaughterhouse facilities in the state. But…
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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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Struggling with Slaughterhouse Access? Survey for NYS Livestock Farmers
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If you raise animals for meat in New York State, you are no stranger to the complicated logistics and roadblocks that exist in getting animals to slaughter. For many producers, the COVID-19 pandemic has made access even more difficult. We are collecting information to communicate with policy-makers the scope of the problem from farmers’ perspectives…
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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…
slaughterhouse
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