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Keeping Small-Scale Slaughterhouses Alive

Keeping Small-Scale Slaughterhouses Alive

There’s plenty of demand for locally raised meat and poultry, and enough farmers willing to supply it. So what’s the problem? The problem is that grisly middle step: the slaughterhouse. Consumers prefer not to think about the stunning, killing and carving of the animals they eat — but with a shortage of processing options for small-scale farmers, they may soon have to.

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