December 9th, 2020
This webinar laid out some of the primary considerations for opening a red meat slaughter and processing facility, from infrastructure to regulations and from labor to financing. Presenter Marty Broccoli of Cornell Cooperative Extension in Oneida County has 40 years of experience in the meat packing industry, and provides technical assistance for new plants in NY. Keith Schrader is a long-time beef farmer who owns Schrader Farms Meat Market, a USDA slaughterhouse in Romulus, NY. Both will share key tips and lessons learned, with ample time for Q&A.
WHAT ELSE DO YOU WANT TO LEARN ABOUT MEAT PROCESSING? (Post-survey)
RECORDING OF WEBINAR.
SLIDES FROM THE WEBINAR:
(Note that the slides contain a list of publications and websites to go for more in-depth research into costs, case studies, and guidance on starting a slaughterhouse)
INFO ON SCHRADER FARMS MEAT MARKET:
- Article on Schrader Farms basic numbers and start-up:
- Recent 7-min video about Schrader Farms
- There were several unanswered questions about composting and rendering offal, so we wanted to include this resource from the Cornell Waste Management Institute: Natural Rendering: Composting Livestock Mortality and Butcher Waste: http://cwmi.css.cornell.edu/naturalrendering.htm
January 6th, 2021
Favorite meat-cutting videos from Heather Sandford:
Last updated January 22, 2021