Regular Reader wrote:
Franky T wrote:
Sucks for both of you. K Effective more so.
Agreed K.
But would this not be as big a problem if OSHA & FDA regulations and inspections hadn't been gutted?
Honest question.
I'll be honest (as always) and say I have no clue if the OSHA/FDA regs and inspections have been gutted, nor how it would have effected the flow of cattle through the processing plants. I really see no connection between my guy, who processes 20 cows/week along with a number of hogs and other animals each week, and the big time plants. I always thought the big plants were for herds from the huge feedlot players, with thousands and tens of thousands of head of cattle, or millions of hogs per year, and I'm not sure if they ever processed small lots like mine, or if the big guys were looking to push into the small places just to move their animals out.
Maybe they want to run little guys like me out of the game and then abandon the little shops to destroy the competition, I can't see a concerted effort like that being formulated and perpetrated by the equivalent of Bovine SPECTRE, but I am pretty naive.
I know one processor near Kalamazoo, larger than my guy, but still small-time, shut down during covid, but not necessarily due to it. Supposedly, their retail market is still open, but not the processing. They were Amish or Mennonite operators, and the bigger producer who took my spot last year was a customer from there. I know without the summer fairs, many kids didn't have the easy market to sell their animals, but I thought most of those went to slaughter at the same places like mine, anyway. I got calls from up by Grand Rapids looking for butcher suggestions.
One of my new supervisors at work, also new to our area, is very interested in the possible service void needing to be filled. He is tiring of being a slumlord (but, not THE SLUMLORD) on the side, and wants to own several businesses, as well. I'd be wary of the idea of opening a butcher shop from scratch- it is very hard work, there are many regulations and rules, and once this surplus passes, there is no guarantee it will ever return. However, I did hear that one of the bar owners in Downtown Saint Joseph is opening a new meat shop with you Western tourists in mind- selling meat trays and snacks as well as providing cuts to his restaurant. I doubt they will be trucking in live cows to shoot out in the alley of the Historic District, but I've been wrong before!!