- Mar 8, 2016
- 315
- 63
Unfortunately everyone else has had this idea. In my area small custom slaughter plants are booked up through the summer and taking bookings for fall. Even some small custom places that usually close for the summer are staying open all summer.I really don't want to get political here, but you really won't hear about it being widely reported that food processors are halting operations at an alarming rate. Some of this is due to world wide demand; but a lot of it is a massive decrease in restaurant demand . However, eventually, that's going to reach our own shelves. I'm not joking when I've started considering buying a garage style freezer, buying a whole quarter cow or pig and having a local butcher do his thing, then freezing it. Also, local produce.
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