Consumers are increasingly rethinking their meat consumption in light of recent meat recalls and other concerns related to the industry.  Many consumers are now turning to local meats as an alternative, as it allows them to know the producer as well as the conditions under which the animal was processed. 

February's Agriculture Collaborative meeting, the first in a two part series, focused on this very topic of local meat production and processing.  Over 40 people were in attendance to hear a great line up of speakers, as well as to view the Mobile Matanza from Taos.

Meeting Highlights:

• Alan Lackey, from River Canyon Ranch, talked about the quality of meats that are produced from his organic grass-fed cattle and how it compares to conventional feed lot beef. He also talked about how local foods may cost more to consumers, but that the true costs of the industrial food system on society have not yet been realized. 
• Laura Wilson, from Western Way Custom Meats, talked about the history and background of their facility and about how they are the only organic certified processing facility in the state.  She also discussed how they cater to both backyard ranchers as well as larger scale producers.
• Gilbert Sauzo Jr, from the Taos County Economic Development Center (TCED) talked about the Mobile Matanza and how it has enabled on-site small custom meat processing where it was heretofore prohibitive for small producers.  He also discussed the processing capabilities of the mobile unit, and the costs for processing. 
• The meeting then moved outside and Victor Mascarenas, also from the TCED, lead a tour of the Mobile Matanza and described the slaughter process. 

The goal of this two part series is to bring together ranchers, processors, consumers, restaurant owners, distributors, and government officials to discuss local meats in New Mexico.  Please join us for our March 12th meeting where we discuss the marketing of local meats. The meeting will begin at 9 am at the MRCOG offices.