Meat + Poultry - July 2010 - 50

Mobile Slaughter
Hudson Valley Poultry Processing
Inc.'s mobile poultry processing unit is
designed to allow producers to process
their own birds under their own state (5A)
license. (Photo courtesy of Kansas State Univ.
Research and Extension)

Delivering
slaughtering
services
"Local food" movement spurs
demand for on-site slaughtering
BY BERNARD SHIRE
meatpoultry@sosland.com

he four largest American meat
packers slaughter and process more
than 80 percent of beef in the United
States. Three of these same companies,
along with an additional fourth, process more than 60 percent of America's
pork. In addition, the four major companies in broiler production slaughter
and process more than half of the U.S.

T

There is a need to build
greater slaughter capacity
in some rural areas,
where it is lacking.
chicken supply. The same slaughter
figures apply to turkey. And about 10
years ago, more than 80 percent of
cattle slaughter took place at only 22
plants in the U.S., even though more
than 6,000 meat plants operate under
USDA inspection.
This is the state of the meatpacking and poultry industry in the U.S.,
according to a study, Concentration in

Agricultural Markets, by Mary Hendrickson and William Hefferman, of
the Univ. of Missouri's Department of
Rural Sociology. Other studies show
a similar concentration in boxed-beef
production, as well as increasing mergers of slaughter and processing fi rms
and corresponding losses in the number of small and very small meat and
poultry processors. In fact, with the
exception of Pennsylvania, New York
and several others states, fewer small
meat and poultry slaughtering establishments are remaining in business.
According to the U.S. Dept. of Agriculture, the number of slaughterhouses in the U.S. has diminished over the
past decade-and-a-half. USDA reports
that between 1992 and 2008, the number has dropped from 1,211 slaughterhouses to 809, a loss of one-third of the
facilities in the country. And the problem is many of those small slaughterhouses don't have much capacity to begin with, and many of them can't keep

50 * Meat&Poultry * July 2010 * www.MeatPoultry.com

up with demand. At the same time, the
number of small farmers has increased
by 108,000 during the past five years.
There has been a recent demand
spike for slaughter from small farmers
who want to sell the meat and poultry they raise locally, which is part of
the growing "local food" movement.
The idea is to have meat slaughtered
locally and then eaten locally by consumers who live in the region. Because
they want to sell the meat or poultry
in the region where they live, either
to grocery stores or restaurants, these
animals must be slaughtered and processed at either federally inspected
establishments or in about 26 states,
under state inspection "equal to"
USDA inspection. Mobile slaughter
unit operators are subject to the same
regulatory requirements that apply to
brick-and-mortar facilities.
However, large meatpacking firms
won't accept animals from small farmers and ranchers for slaughter - they
stay busy keeping pace with their
own plants' capacity. Additionally,
they can't keep track of small batches of meat because they don't make
profits on smaller volume orders.
That leaves the shrinking number of
smaller slaughterhouses, which often
don't have the capacity to take care of
small farmer needs. So there is a need
to build greater slaughter capacity in
some rural areas, where it is lacking.

A mobile opportunity
One alternative proposed by farmers and ranchers in the "local food"
movement is the use of mobile
slaughterhouses - small slaughtering
facilities that can be moved place to
place by truck. In fact, in New England, Whole Foods, a national chain
of upscale supermarkets, is studying the idea of using mobile slaughter units to slaughter poultry. The
goal is to provide poultry growers


http://www.MeatPoultry.com

Meat + Poultry - July 2010

Table of Contents for the Digital Edition of Meat + Poultry - July 2010

Contents
Meat + Poultry - July 2010 - 1
Meat + Poultry - July 2010 - 2
Meat + Poultry - July 2010 - 3
Meat + Poultry - July 2010 - Contents
Meat + Poultry - July 2010 - 5
Meat + Poultry - July 2010 - 6
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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