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. [node:read-more:link]