Custom Meat Processing
Small and medium-sized farms have difficulty finding adequate processing capacity. They are too small for the large, industrial meat packers that handle tens of thousands of animals per house. There are many small, bespoke abattoirs, but capacity is often booked months in advance. The farmers that have found capacity typically sell their meat frozen rather than fresh. Increasing capacity will require investment to expand abattoirs, training for workers, and shipping to get the meat to market.