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Small-scale local meat production and processing can be a challenge for many ranchers and producers who live far from meat processing facilities. Even if livestock can be trucked hundreds of miles to get processed, most small-scale ranchers and producers do not have enough quantity to process at these huge facilities.
To solve many of these processing challenges, a “mobile” meat processing facility was developed in Washington State. An article by Jason Krause in the American Cowman explains how this operation works:
A group of farmers in Washington state has developed a novel solution: a mobile slaughterhouse. Pulled by a diesel truck, the refrigerated car is equipped to kill and process everything from birds to cows. It’s USDA approved and can meet small farmers at their doorsteps. It can handle only five to nine steers a day, but its small size is seen as a virtue by its farmer customers. Read full article online.
New Mexico also has it’s very own mobile meat processing facility, and you can see it at the next Agribusiness Collaborative meeting. Join us!
When:February 13th, 9am
Topic: Local Meats Part I, Production and Processing
Speakers/topics: Insight, challenges and feedback on local beef and chicken production
- Alan Lackey, Canadian River Cattle Co., Roy, NM
- Tom Delehanty, Real Chicken, Socorro, NM
Small scale meat processing:
- Laura Wilson, Western Way Custom Meats, Moriarty, NM
- Victor Mascareñas and Gilbert Suazo, Jr, Mobile Matanza Unit, Taos County Economic Development Center
Added Bonus: Mobile Matanza Unit will be on-site. Come check it out!
Local Meats Part II: marketing and distribution, will be held on March 12th. Both meetings begin at 9 am at the MRCOG offices.
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