Healthy meat demand boosts business, red tape for small processors

The nation’s small meat processors are confronting a new market reality: an increasing demand for healthier local meat options coupled with the often-labyrinthine set of regulations that accompanies it. As a result, some processors in Missouri, Illinois and other parts of the nation’s heartland have changed their model from a slaughter-only facility to one that includes a specialty meat operation and opted for federal certification, allowing them to sell across state lines but increasing the amount of regulatory infrastructure. Small meat processors, who number approximately 800 nationwide, according to the latest USDA figures, have had to adjust to realities imposed from outside the industry. State authority over inspections, which used to be the reality as little as 10 years ago, is only active in 27 states, as funding has dissipated because of budgetary constraints, said Rebecca Thistlethwaite, manager of the Niche Meat Processors Assistance Network at Oregon State University.