09/07/2026
Labor Day seems like an appropriate time to recognize all the work behind every package of locally raised and processed meat.
Long before an animal ever arrives at our plant, a farmer has invested months—or even years—raising it. That means feeding, checking livestock, maintaining fences and pastures, working through heat, rain and cold, caring for sick animals, assisting with births and making countless daily decisions that most consumers never see.
Once the animal arrives here, another stage of work begins: scheduling, paperwork, slaughter, USDA inspection when applicable, chilling, aging, reviewing cut sheets, cutting, deboning, grinding, seasoning, packaging, labeling, freezing and sanitation throughout every step.
From the farmer who raises the animal to the processor who prepares the meat, there is a great deal of time, skill and physical labor involved.
This Labor Day, we’re thankful for our local producers, our customers and everyone who works to keep locally raised meat on local tables.
