T&E Meats

06/16/2023

12/15/2022

LOCAL SLAUGHTERHOUSE HIRING

T&E is locally-owned, USDA-inspected red meat processing plant recognized around the state as a unique resource in the regional food community. Our knowledgeable and professional staff focuses on providing the highest quality slaughter services for local farmers and commits to respectful and humane handling and slaughter practices. We also offer the highest quality cutting and packing of meats and are capable of answering questions related to the production of quality meats that our producers may have.

We seek motivated, team-oriented people to bring an industrious work ethic to our Packing Team. People with farm and restaurant experience are encouraged to apply. We will train anyone with the right attitude.

Apply via email at [email protected] or apply in person:
T&E Meats
256 Charles St
Harrisonburg, VA 22802

Benefits to Position:
• Regular bonuses, paid vacation/sick days, and IRAs are available!
• Employee discount and preference for animal processing after 6 months of employment
• Opportunities for advancement and cross-training in skills such as meat grinding and sausage making, smoking bacon, butchering, skinning, evisceration, and slaughtering.
• Gain familiarity and knowledge of various beef and pork cuts and distinctions between different types of meat such as grass-fed, grain-fed, and wagyu.

Job Functions:
• Learn to differentiate assorted cuts of beef, pork, and lamb
• Pack, seal, weigh and label meat as directed with meticulous attention to detail
• Coordinate with other team members to keep orders together
• Operate packing machinery after appropriate training
• Perform light sanitation tasks, including end of day cleanup of meat processing equipment
• Perform other duties as assigned by management team vital to operations of T&E Meats

Job Requirements:
• Must be self-motivated and will contribute to a positive team-oriented atmosphere
• Must be able to read, write, and speak English adequately.
• Must be physically capable of lifting and carrying 50lbs
• Demonstrate strong problem-solving and communication skills
• Understand and adhere to food safety policies and procedures. Familiarity with HACCP and SSOP procedures a plus.
• Ability to arrive at work on time and work dependably throughout the shift
• Ability to stand for long periods of time, bend, twist and turn frequently. Manual dexterity and good eye-hand coordination are necessary.

03/09/2022

Meat Packing Specialist
JOB DESCRIPTION
• Pack, weigh and label meat as directed with meticulous attention to detail
• Operate packing machinery after appropriate training
• Store and manage inventory of packed meats in freezers and coolers
• Perform light sanitation tasks related to cutting / packing of meats, including end of day cleanup of meat processing equipment.
• Assist with monthly, quarterly & annual clean-up duties as assigned.
• Perform other duties as assigned by management team vital to operations of T&E Meats.
JOB REQUIREMENTS
• Contribute to a positive, team-oriented atmosphere
• Demonstrate strong problem-solving and communication skills
• Adhere to company safety policies and procedures
• Understand and adhere to all food safety policies and procedures. Familiarity with HACCP and SSOP procedures a plus.
• Ability to arrive at work on time and work dependably throughout the shift
• Ability to speak, write and follow written work assignments in English
SKILLS, PHYSICAL REQUIREMENTS, AND WORKING CONDITIONS
• Manual dexterity and good eye-hand coordination
• Ability to operate meat processing equipment such as vacuum packing machines, sausage stuffers, patty machines, and other equipment
• Physically fit, with ability to lift objects of varying dimensions and weights up to 50 lbs.
• Ability to stand for long periods of time, with frequent bending, twisting and turning
• Self-directed, self-motivated, reliable, and willing to learn
• Friendly and courteous, always maintaining composure when interacting with customers, co-workers, and regulatory personnel
TO APPLY
Send resume to [email protected]

02/09/2021

Just a word to our customers: If you have an appointment to bring 'X' number of animals, and you have fewer than 'X' to bring, please let us know. Please do not call your buddies and substitute a few of their animals. It is T&E policy that a given appointment is for that farm only. We have a very long waiting list at this time, and we are doing our best to take care of our loyal customers that have been with us for many years. We understand the pressures out there, but please do not try and 'sneak one in'. We appreciate your understanding.

12/16/2020

This is some very interesting news. The alpha-gal sugar in meat is what gives you an allergic reaction if you eat meat after having been bitten by a Lone Star tick (my personal nightmare). Science, bringing you a better world!

FDA approves First-of-its-Kind IGA in an animal for both human food consumption and as a source for potential therapeutic uses.

12/16/2020

Some news on the meat science front - it appears that the USDA is moving in the direction of no longer required that meats such as bacon or ham be labelled as "Uncured" if they are cured using vegetable powders. See the linked article. T&E does it both ways, depending on customer preference. We will be watching to see how this develops. May still be a while in being finalized.

Our blog discussed an August 29, 2019 petition submitted by the Center for Science in the Public Interest (CSPI) and Consumer Report asking USDA to stop requiring the terms “

09/24/2020

Hey T&E friends and customers - know someone who needs a job? We are hiring for our Kill Floor - the right person can start immediately. We train & provide all necessary equipment and PPE. Applicant just needs to be 1)physically capable; 2)willing to listen; 3)have a little hustle; and - above all - 4) be dependable. This is a full-time job, and you will get your full 40 hours, as we are booked out into the foreseeable future. Help us help you - find our next great kill floor employee!

08/31/2020

Message to all of our customers: As many of you know, as a consequence of COVID-19 related disruptions in the meat industry, we have been struggling all summer to keep up with an absolutely unprecedented demand for processing services. The phone started ringing in mid-March, and has never stopped. To keep up with this demand, we made a number of changes to our processing services, designed to streamline the way we work, enabling us to do more for you. Some of these changes have not been popular, such as ceasing stuffed sausage production, but necessary. The demand just keeps growing. The big news - we are now essentially completely scheduled through the end of 2021, and are not accepting new customers. There is some limited capacity remaining in 2021, but at this time we are not scheduling more animals. We are focusing on working to increase throughput, but this will ultimately be determined by our facility capabilities, which are limited. I am sorry to give this news - I know it is very hard for producers looking for processing services to hear. I urge you to contact your elected officials, as well as VDACS employees, Extension agents, and other ag support agencies, and ask them to consider ways to help Virginia's small meat processing industry. Many other states have initiated some very creative solutions in the past 6 months towards building meat processing infrastructure and capacity, but so far Virginia has turned a blind eye on this problem. Keep in mind, this is not so much to help us, the processors. It is to help you - the producers who cannot schedule processing services, and the consumers who can not get the local meats they want.

06/22/2020

T&E Meats is very busy these days! Consequently, we are hiring. If you, or someone you know, is looking for a job in the meat industry, we have two jobs posted on Indeed.com - a kill floor position, and a butcher-trainee position. Don't wait! We plan on filling these positions as soon as possible.

06/03/2020

What can small local slaughter plants do for you? COVID-19 may be a major change point for small plant land. We are all blowing up across the country, trying to manage the new demand that has us all booked out 8 months ahead. Here is a good look at one plant's story.

Supermarkets may have a limited supply of beef and chicken, but you can still get your meat at these online shops dedicated to sustainable agricultural practices.

06/03/2020

Read Chef Ian Boden's thoughts on his restaurant being shut down during the pandemic. T&E has been sourcing beef and lamb to Ian for many years. Like all y'all, we want to be able to relax into a good meal again, too.

You've read love letters from diners to restaurants during the pandemic. Here's one from a restaurant to its customers.

05/06/2020

Interesting little article by the Food and Environmental Reporting Network on what the small producer community around the country is experiencing. Joe recently spoke with Sam Fromartz, FERN's editor-in-chief, and gets briefly featured in the article, sharing some of T&E's recent experience.

Chloe Johnson and her husband Craig Scariot did not grow up on farms. He studied finance and she has an IT job, but in 2015, they bought a 100-year-old ranch in Longmont, Colorado…