As the fall approaches, we are preparing to send large numbers of our animals to the butcher. The problem is, so is everyone else who raises cattle, pigs, sheep, and goats. Then deer hunting season arrives, and you can forget about booking a meat processor until January. Lucky for us and for everyone else in southern New Hampshire, a brand new USDA-inspected red meat processing facility, “The Local Butcher,” is opening up in nearby Barnstead.
The proprietor, Russ Atherton, is a pro at handling animals, having been a dairy farmer in his previous career. Low-stress handling is important to us for its own sake, but it is also vital for meat quality. We are eager for Russ to succeed, and we have already reserved a number of dates on his calendar. This means our customers who have ordered whole sides of beef and pork will have to fill out a different cut sheet this year. But not to worry, Russ has done a great job designing a cut sheet that is logical and clear.
The Local Butcher is having an open house on Saturday September 21, 2013 at 9:00 am to celebrate their Grand Opening. There will be a presentation to explain their cut sheet, plus a tour of the facility and refreshments. We’re going to check it out. We hope to see you there!