MEAT+POULTRY - April 2015 - (Page 46)

S M A L L B U S I N E S S M AT T E R S New kid on the block Alleghany Meats shows off its back-to-basic processing services BY S T E V E K RU T | M E AT P O U LT RY@ SOSL A N D.CO M "We have greatly surpassed our original expectations." 46 T hey could be called the new kid on the block. Certainly, not as polished or wellknown as others, but make no mistake about it, in less than three years Alleghany Meats of Monterey, Va., has arrived and is already fulfilling the vision of its founders. This is not a story about a meat-processing company with all the bells and whistles, the latest equipment and vast years of experience. It's the tale of a facility established to help local agriculture survive and flourish. Alleghany Meats just opened its doors on April 5, 2012. In an era when most of the successful meat operations are those that have persevered and refined their operations and markets through many generations, Alleghany Meats represents an opportunity to celebrate a genuine back-to-basics processing service. The problem for many livestock producers in the Northwestern area of Virginia was a lack of processing facilities for their animals. Without that element, those who raised cattle, hogs, goats and sheep were left to fend for themselves. Large packing houses were not offering them the prices they needed to truck their animals great distances. Worse MEAT+ POULTRY | 04.15 | www.meatpoultry.com yet, those who raised livestock for their own consumption had to slaughter and cut up the animals in makeshift facilities that afforded little in the way of sanitation or food safety. In 2005, a grant from the Appalachian Regional Commission was matched by funds from the Highland-Bath Office of Virginia Cooperative Extension, The Highland Center and local agricultural producer associations and farmers, and within a year a feasibility study showed a sufficient number of animals in the region to warrant a market analysis for a slaughter facility. This was at a time when the number of slaughter facilities had dwindled to about one-third of the total operating 15 years earlier. "It all started with that study," explains Josh Moyers, who came on board as operations manager of Alleghany Meats in January of this year. Josh had some experience as a farm butcher and worked at the new enterprise for three years as a manager's assistant. "There were around 90 shareholders who put up about $1 million to build the plant," he notes. "Most of them were farmers and livestock producers who felt such an operation http://www.meatpoultry.com

Table of Contents for the Digital Edition of MEAT+POULTRY - April 2015

MEAT+POULTRY - April 2015
TABLE OF CONTENTS
COMMENTARY - The not-so-great outdoors
BUSINESS NOTES - MCDONALD’S ANTIBIOTICS POLICY SPARKS REACTION
SANDERSON NAMES SITE FOR NEW POULTRY PLANT
TYSON PLANT TO UNDERGO $47M UPGRADE
WAYNE FARMS FILES FOR IPO
OMP TO ACQUIRE CONAGRA PLANT
WASHINGTON - Advisors’ idle hands at issue
BURGER REPORT - Graze Craze
OVERCOMING OFF-FLAVORS
FRESH MATTERS
SLIDING INTO FIRST
FOOD SAFETY - SHORING-UP GROUND-BEEF SAFETY
SMALL BUSINESS MATTERS - New kid on the block
PACKAGING SOLUTIONS - MAKING A CASE
INDUSTRY EDUCATION - AGGIE-STYLE MEAT EDUCATION
INGREDIENT ISSUES - CLEANING UP
LIFERS - A MAN OF DISTINCTION
SHOW PREVIEW - PROCESSORS UNITE
FROM THE CORRAL - Handling keeps improving
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER

MEAT+POULTRY - April 2015

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