Opportunities to direct-market locally grown beef are growing in Virginia, and an increasing number of producers are seeking facilities where they can have their beef slaughtered and processed. This inventory provides information about the availability of beef slaughter and processing facilities to help meet this need.
The inventory includes facilities that have USDA, Talmedge-Aiken, and Virginia Department of Agriculture and Consumer Services (VDACS) certification that are in or within approximately 100 miles of Virginia (only USDA and Talmedge-Aiken certified facilities outside of Virginia are included). It excludes custom-exempt operations. As a general rule, beef that is processed at USDA and Talmedge-Aiken certified facilities can be sold across state borders while beef that is processed at state-certified facilities can only be marketed within the state in which it is processed.
Information presented in this inventory is from telephone interviews with representatives of each facility in February and March 2008. The inventory includes information on the species slaughtered, kill and processing fees, services included and available at extra cost, recommended lead times on making appointments, contact information, and any additional information that the facility representative chose to provide.
The inventory is intended as a resource to help facilitate producers’ search for appropriate slaughter and processing facilities. It should not be construed as an endorsement of any facility. Before making appointments with any particular facility, producers should contact the individual facility to verify and update information provided in this guide.
Anyone who owns a beef slaughter or processing facility that is USDA, Talmedge-Aiken, or VDACS certified that is not included in this inventory should contact the authors for inclusion in future listings.
This research was funded by a Sustainable Agriculture Research and Education grant. The authors gratefully acknowledge the thoughtful reviews and other contributions of Corey Childs, Matthew Miller, Jonah Fogel and Alex White of Virginia Cooperative Extension and Barry Jones of the Virginia Department of Agriculture and Consumer Services.
Table1. Beef Processing Facilities
Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Alan L. Grant, Dean, College of Agriculture and Life Sciences; Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Jewel E. Hairston, Administrator, 1890 Extension Program, Virginia State, Petersburg.
May 26, 2009