CCE Livestock Program Workteam
News, Updates & Recent Publications
Meat Processing in a 20-C Kitchen
For farmers seeking to regain some control over butchering their animals, there is a middle option between being at the whim of slaughterhouse schedules and opening your own slaughterhouse.
Creative Slaughterhouse Workarounds
In this interactive discussion, we aim to help you regain some sense of control over how, when and where you get your livestock processed, and how you sell meat to customers.
Starting a Red Meat Slaughterhouse
Learn the primary considerations for opening a red meat slaughter and processing facility in NYS, from infrastructure to regulations and from labor to financing.
How to Better Communicate with Your Meat Processor
This webinar covers how to effectively work with your local meat processor, communicate cut instructions, and understand the difference between USDA and custom cutting. View Recording
Red Meat Processing in NYS: Bottleneck in the Local Food Economy
The livestock industry provides value to NYS by contributing approximately $893M in sales to the economy and supplies nutrient-dense food for local consumers. The COVID-19 pandemic highlighted the weaknesses in the current NYS livestock supply chain, especially the bottleneck of meat processing.