As COVID-19 Disrupts the Industrial Meat System, Independent Processors Have a Moment to Shine
Big Meat put most small slaughterhouses out of business. Those left are demonstrating their resilience, but their limited numbers point to the need for improved infrastructure…Read the full article
And if you missed our demo of breaking down a hog in our kitchen, check it out below!
<div class="fb-video" data-href="https://www.facebook.com/FoodChainLex/videos/649683612304350/" data-show-text="true" data-width=""><blockquote cite="https://developers.facebook.com/FoodChainLex/videos/649683612304350/" class="fb-xfbml-parse-ignore"><a href="https://developers.facebook.com/FoodChainLex/videos/649683612304350/">Breaking Down a Hog Demo</a><p>Tune in as we share tips and tricks of how to break down half a hog, which was purchased from one of our favorites, @Blue Moon Farm! The Executive Chef of West Main Crafting, Greg Spaulding, will be leading us through this virtual demo as we discuss techniques for you to be able to do this in your own home, as well as the many benefits (for both the farmers AND consumers) for purchasing and processig your meats like this! <!-- [et_pb_line_break_holder] --><!-- [et_pb_line_break_holder] -->To help further support our educational programming, just like this video, please donate if you can here: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=BXALGUCQZW926&source=url</p>Posted by <a href="https://www.facebook.com/FoodChainLex/">FoodChain</a> on Wednesday, July 29, 2020</blockquote></div>