Thanks to Angie Tagtow (Iowa) for forwarding this just-released report  
on "local" meat processing.    The report is 24 pages long.   From the  
USDA Economic Research Service (ERS).

Copied below is the abstract and link to the entire report.

-- Debbie

Debbie Hillman
D. Hillman Strategies:  Food Policy for Voters
847/328-7175
DLHill...@sbcglobal.net
http://DHillmanStrategies.com
Evanston Food Council   (co-founder and chairperson)
Illinois Local Food and Farms Coalition   (co-founder)
Illinois Local Food, Farms, and Jobs Council   (co-founder)
Cook County Food System Steering Committee (member)

  http://www.ers.usda.gov/Publications/ldp/2012/06Jun/ldpm21601/ldpm216...

Abstract
Demand for locally sourced meats has increased in recent years,  
although it remains
a small share of total demand . This report evaluates the availability  
of slaughter and
processing facilities for local meat production and the extent to  
which these may
constrain or support growth in demand for locally sourced meats .  
Types, number, loca-
tion, and other salient characteristics of slaughter and processing  
facilities are outlined
by State . Further disaggregation of facilities by capacity and annual  
volume by species
also provides information on slaughter and processing options for  
local meat producer-
marketers . Findings suggest that access to Federal or State-inspected  
slaughter and
processing facilities is limited in some parts of the country . In  
addition, alternative
small-scale slaughter and processing facilities may not be  
economically feasible in
all areas due to a lack of consistent throughput . Alternative methods  
for slaughter and
processing geared toward local markets—such as the use of mobile  
slaughter units
(MSUs) and local and regional market aggregators—can help meet some of  
the need
for increased slaughter and processing capacity in localized areas and  
enable the
growth of small livestock producers marketing product to consumers in  
their region or
community . However, growth in small-scale slaughter and processing  
facilities depends
on whether producers in need of these services can provide enough  
throughput, for
enough of the year, and pay a high enough fee for the services to make  
such facilities
economically viable . This, in turn, depends on the strength of  
consumer demand for
local meats in the coming years .

From: Angie Tagtow <angie.tag...@mac.com>
Date: June 22, 2012 10:09:01 PM CDT
To: pfigene...@practicalfarmers.org, Sustainable Ag Listserv Listserv <sus...@iastate.edu
 >, WFAN List <l...@wfan.org>
Subject: USDA ERS - SLAUGHTER AND PROCESSING OPTIONS AND ISSUES FOR  
LOCALLY SOURCED MEAT

SLAUGHTER AND PROCESSING OPTIONS AND ISSUES FOR LOCALLY SOURCED MEAT

This report evaluates the availability of slaughter and processing  
facilities for local meat production and the extent to which these may  
constrain or support growth in demand for locally sourced meats.

Released Tuesday, June 19, 2012

See http://www.ers.usda.gov/Publications/ldp/2012/06Jun/ldpm21601/ldpm216...

Angie Tagtow, MS, RD, LD

Owner, Environmental Nutrition Solutions, LLC  |  www.environmentalnutritionsolutions.com
Elkhart, Iowa 50073
515.669.8579 (c)  |  angie.tag...@mac.com

Cultivating an ecological approach to food and health

Healthy soil grows healthy food, healthy food nourishes healthy  
eaters, healthy eaters live in healthy communities