Remedy for Slaughterhouse Logjam?
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Remedy for Slaughterhouse Logjam?
By Pete Kennedy
Access to slaughterhouses has been poor for small livestock producers in most of the country for many years now but has become considerably worse since the onset of the COVID-19 crisis. USDA-inspected slaughterhouses have since last spring been booking customers as far out as 2022. Many custom slaughterhouses are now booking well into 2021.
Demand for locally raised meat is only going to increase. At a recent food safety conference, a high ranking official from the United States Department of Agriculture (USDA) announced that the department was working to have low-dose ionizing radiation, known as irradiation, to be considered as a “processing aid”a which means there would be no labeling requirement to inform consumers that meat or poultry they were purchasing had been irradiated.
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A peer-reviewed, scientific article about the effects of low-dose ionizing radiation in biologic tissues: bottom line, there’s no such thing as a ‘safe’ dose.
https://journals.sagepub.com/doi/10.1080/15401420490507431
I’ve been seeing butchery/harvesting classes cropping up. There are many resources online to begin learning about this process. Keywords to search: Home processing livestock, butchery class, meatsmithing class
One of such with a wealth of information
https://extension.oregonstate.edu/collection/processing-meat-animals-home