N.H.’s local meat processing has avoided national turmoil
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New Hampshire’s small but thriving meat-processing industry, the creation of years of effort accompanying the state’s resurgence in small farms, seems unaffected by the turmoil in the vastly larger industry in other parts of the country.
The state has four USDA-approved sites that can slaughter, cut and package beef for sale through stores, all of them tiny by the standards of national corporations. None has been reported to have shut due to COVID-19 or had reported outbreaks of the disease, perhaps in part because they have small, local work forces.