NMPAN Affiliates New York

Small Meat Processors August 14, 2014|Print


Primary State Affiliates

Matt LeRoux
Ag. Marketing Specialist
Cornell University Cooperative Extension
Tompkins County
(607) 272-2292

Marty Broccoli
Cornell University Cooperative Extension
Oriskany, NY
(315) 736-3394 x.121

Tatiana Stanton and Marty Broccoli are both part of the New York Small Farms Work Team on Livestock Processing Issues. This state-wide work team aims to help livestock farmers and small processors better deal with livestock processing issues.

Resource Guide to Direct Marketing Meat and Poultry

This comprehensive guide, revised in 2010 by the Small farms Work Team, can be downloaded whole or by section, from the link above.

Two additional publications were published by the work team in March 2009, and can also be downloaded from the work team website linked above:

  • Meat and Poultry at the Market: What a Farmers' Market Manager Needs to Know. This publication is tailored specifically for market managers. It is an overview of the requirements farmers need to follow, with many of the specific details omitted.
  • Meat and Poultry at the Market: What a Farmer Needs to Know. This publication is written specifically for farmers. It has many specific details on what is required of farmers in order to sell at the farmers' market.

On-Farm Poultry Slaughter Guidelines

This 28-page guide from Cornell University contains sections on the 1000-bird limit exemption, where you can legally sell your birds under this exemption, labeling requirements, sanitary operating procedures and more. It includes several appendices, such as a sample flock record log and a questionnaire that your insurance company may use to assess your knowledge of safe poultry processing practices. Publishing date: 2012.

NY State Slaughterhouse Map

The goal of the map is to connect NY State livestock and poultry farmers to the nearest slaughterhouses and processors that will best meet their needs. From poultry slaughter and processing to the handling of non-amenable exotic meats such as farmed deer, bison, ostrich, and rabbits to smokehouses and curers, the map has indexed 45 diverse facilities at this time. You can view detailed information for each business listed, including species accepted, organic certification, religious exemptions for halal and kosher, and complete contact information. This resource also directs you to more information about what each federal and state classification, whether USDA, 5-A, 20-C, or Custom Exempt, means for your farm and your animals.



Local Beef Goes to College: Farm to Institution Sales Working in New York

As farmers look beyond direct markets to sell local meat and poultry, interest is rising in sales to institutions, especially college campuses. One place where this is happening is Cornell University, in Ithaca, New York. Matt LeRoux, Ag Marketing Specialist with Cornell Extension, filled us in.

Reviving the Meat Locker in New York State

When home refrigeration/freezing capacity was limited and much of the meat consumed in America was still raised, processed, and purchased locally, people used the local “meat locker” to store their frozen quarter or side of beef, pork, and so on.  They would then access their locker as needed and bring meat home in small bundles.  The development of the supermarket made it convenient to buy fresh meat as needed, in small amounts, and meat lockers fell out of popularity.


Other Contacts in New York

New York State Association of Meat Processors, Inc.
Warren F. Brannon, Secretary
61 Oak Hill Road, Moravia, NY 13118
(315) 497-1721


National Contacts

Niche Meat Processor Assistance Network (NMPAN) National Contacts

NMPAN Co-coordinators:

Dr. Arion Thiboumery
Iowa State University
Ames, IA
(415) 260-6890

Dr. Lauren Gwin
Oregon State University
Corvallis, OR
(541) 737 1569

Poultry processing questions:

Dr. Anne Fanatico
Appalachian State University
Boone, NC
(828) 262-6813

Mobile processing unit questions:

Bruce Dunlop
Island Grown Farmers Co-op
Lopez Island, WA
(360) 468-4620


National Small Meat Processor Trade Associations

American Association of Meat Processors (AAMP)
One Meating Place, Elizabethtown, PA 17022
(877) 877-0168
AAMP works exclusively with small and very small meat processing plants. They often are able to provide detailed regulatory and production advice over the phone.

North American Meat Association (NAMA)
1910 Association Drive, Reston, Virginia 20191
(703) 758-1900
NAMA works with small and large meat processors.


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