The Cellar - 2012 New Years Resolutions

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Originally Posted by Griff (Post 783332)

I never do this but I believe it is time for a serious New Years resolution. My concern is both global and personal. When I reflect on our countries meat production, I see a flawed system. I have the land and could make the time to produce my families meat supply. We always did this when I was a kid so in a time when some 80% of all the antibiotics sold in the US go into farm animals, I resolve to produce my own meat.

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Originally Posted by Clodfobble (Post 783711)

If you've got any extra, I'll buy it off you. (I mean it.) I trust Grifftopia meat.

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Originally Posted by monster (Post 783713)

Me three. I tried to post words to that effect last night, then the puter crashed, then I figured I couldn't afford it, but I do hate the current farming methods so very very much....

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Originally Posted by glatt (Post 783778)

I suspect you aren't going into the meat business, but if you are, I would also be interested. Although I don't have a stand alone freezer.

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Originally Posted by Griff (Post 783784)

I don't expect to turn it into a business as scaling things up would require more water and feed resources than I presently want to commit to. Extra animals could, however, create a way to pay for professional butchering and provide some income.

Ya know...

from here

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On Lopez Island, west and north of Seattle, the first of these fully approved mobile slaughter units was put into operation in 2002 with a USDA nod and federal inspector on board. Since that time the USDA has certified eight others for large animals across the country.

I don't know your exact location (don't need to really) but I did want you to know that there is a precedent for how to get this part done. In the story I heard about the mobile slaughter faciliity, a USDA approved facility, the rig would be in a given location on a given day, and farmers would bring their animals to the trailer. This was the routine for farmers who could not justify the trailer coming to them, a situation I imagine you're in now, or would at least be in at the outset. This gives the farmer a way to produce certified meat for retail or wholesale trade. The certification might be irrelevant to Clodfobble, or me, but a local restaurant might "need" it in order to sell it in the dining room. That's a way to make it pay.