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What does it take to open a red-meat packing (slaughtering and/or processing facility) plant in NYS?

  • Wednesday, December 9, 2020, 12:00 PM - 1:30 PM

What does it take to open a red-meat packing (slaughtering and/or processing facility) plant in NYS?

This webinar is designed for those who are interested in exploring the possibility of opening a red-meat packing facility in NYS. Join Cornell Cooperative Extension's Livestock PWT Team for this lunchtime webinar on Wednesday, December 9th.

2020 has been a challenging year for livestock farmers and red meat packers in NY. With many packers already booked solidly for 2021, livestock farmers are feeling panicked about how to get their animals harvested in a timely way. This has driven unprecedented interest in opening new slaughterhouse facilities in the state. But anyone who doesn't already have a strong background and expertise in the industry faces a steep learning curve, with high risk and a large investment of money.

This webinar will lay out some of the primary considerations for opening a red meat slaughter and processing facility, from infrastructure to regulations and from labor to financing. Presenter Marty Broccoli of Cornell Cooperative Extension in Oneida County has 40 years of experience in the meat packing industry, and provides technical assistance for new plants in NY. Keith Schrader is a long-time beef farmer who owns Schrader Farms Meat Market, a USDA slaughterhouse in Romulus, NY. Both will share key tips and lessons learned, with ample time for Q&A.

Hosted by Cornell Cooperative Extension's Livestock Program Work Team.

Register in advance for this free session. After registering, you will receive a confirmation email containing information about joining the meeting.

Register

https://cornell.zoom.us/meeting/register/tJEscuCurTooGdzjJoqiKYAEGaEUq3KWZOo1

Contact

Dana Havas
Agriculture Team Leader
dmh353@cornell.edu
607-391-2664

Location

This event is online

Last updated November 17, 2020