Demand for Local Meat Brings the Butcher Shop to the Farm

Reader Contribution by Staff
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It’s a common saga for many small-scale local meat producers: Slaughtering time arrives, but without a butcher or slaughterhouse in a several hundred mile radius. The demand for local foods, including sustainable meat raised nearby, continues to skyrocket. Without a simultaneous rise in the infrastructure necessary to process all these animals fresh off the farm, locally raised meat might end up traveling just as far — if not further — than your standard, packaged supermarket meat product. This whole process equates to a bigger price tag at the meat counter: The costs of transportation and

slaughtering can add to the price of local, grass-fed meat in a big way.

If the meat can’t make it to the butcher, then why not bring the butcher shop to the meat? Thus was born the mobile abattoir.  

Where Have All the Local Butchers Gone?

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