That’s a high hurdle for many smaller processors who want to market their products into a regional grocery or restaurant chain or capture value for offal ingredients and hides.
Even smaller grocery chains require a relatively high volume of meat and poultry on a year-round basis to keep their cases stocked and their customers happy. That’s simply beyond the capacity of a smaller processor.
But what if…
One of the newest developments in meat processing is a thousand years old.
Field harvesting is steadily growing in popularity as producers and processors alike recognize this method's advantages in terms of humane animal handling and meat quality. For many ranchers, field harvesting is integral to a “one bad day” approach to animal husbandry… providing the animal with a quality, pasture-raised life, followed by one bad day at harvest time.
