A great Pro Food friend, Neal Foley (a.k.a., @Podchef), has a problem. Perhaps we can somehow help him, as well as others that might find themselves in similar predicaments.
Here’s a flavor of what’s happening in Neal’s world (link to entire blog post follows):
And there is the crux of the matter. As local meats gain popularity and as more people invest in raising some animals of their own the Custom Slaughter companies are no longer looking for work. The business I have been most happy with–after trying and rejecting several over the years–is also working at capacity, so much so that coming to the island for 7 pigs once a year isn’t worth the trouble for him. Usually there are other farms on the island who need to slaughter around the same time and the custom slaughter truck can make several stops, this allows the farms to share the cost of the ferry trip, making it more affordable for everyone. But the point is the good butcher shops are in demand on the mainland and they know it. They can afford to be a bit more choosy leaving the rest of us in the lurch. Read more.
The good news is that artisan and other sustainable-minded farmers and ranchers continue to see increasing demand for their products. Which is why I expect the required infrastructure to help their sales and profits grow will be soon to follow.
Please visit Neal’s blog and share your experiences, ideas and thoughts to help ensure that happens sooner than later.