At the 2012 SFA Conference over the weekend, one of the sessions which I moderated was a discussion of the inspected meat processing situation in MN and the availability of inspection throughout the state, particularly in Northern Minnesota.
There was a very good group attending, probably 40 or more, and we all went around and shared what we were doing with regard to meat processing and what our interests were for that particular session. There was an amazing diversity of folks attending. Of course, we had several producers, but there were also grocery folks, consumers, soon-to-be-farmers, and even a couple of architects.
I shared what was going on with SFAs Meat Processing Project, and how we hope to engage this community in solving the issues at hand. Hopefully these folks will be involved going forward, we sure could use the input.
However, the best part of the session was the networking that took place. We took a considerable amount of time going around the room and sharing and, quite frankly that provided some excellent content and fodder for future discussions. We were able to receive input from the group on what kinds of questions processors should be thinking about when they are marketing their services to our audience (namely, small-scale, direct-marketers).
I thought it might be helpful to list them here:
- Do you have Halal or Kosher processing protocols?
- Do you do goats?
- What type of additional cuts beyond the “standard” can you do?
- What are my options for sausage? Do you offer Nitrite – Free Curing?
- What is the educational background of your cutting people?
- How do you dispose of the offal?
- Exactly how does the animal die on your kill floor, and do you practice Humane handling?
- What are your unloading dock and facilities like?
- What services can you offer to my customers?
All in all it was a great session! Thanks to everyone who was there.
