the “buy local” trend is growing

Author: Kristy

Mary Soukup  |  Updated: 01/13/2014


While the majority of consumers still rely on traditional avenues to make their meat and poultry purchases, the “buy local” trend is growing, including purchasing local meat products, which could provide a potentially valuable market for producers and processors. But what does “local” mean and what does it take to supply consumers with “locally-sourced” meat products? Recent case studies of seven meat and/or poultry processing facilities located across the United States conducted by USDA’s Economic Research Service show business relationships that benefit both the producer (either individual producers or coordinated groups of producers) and the processor are often the most successful and local needs and market conditions will influence which business models work best for producers, processors, buyers and all involved in the process.

Through the case studies, USDA suggested three basic types of “local meat” – very local, local-independent and regional-aggregated – that vary by geographic scale, product format, market channel, regulatory requirements and supply chain structure. According to USDA, descriptions of the three types include:

  • Very local:  the farmer sells live animals directly to household buyers before slaughter. Buyers place cutting orders, pay the process directly and pick up frozen meat. In regard to poultry, the farmer is often the processor.
  • Local-independent:  the farmer arranges and pays for processing, picks up the meat and markets it through a variety of direct and local marketing channels, including farmers’ markets and local retail outlets.
  • Regional-aggregated:  multiple farmers sell finished animals to a branded meat company, which arranges for processing and distribution, and handles marketing, largely to wholesale accounts.


Posted in Uncategorized |

Comments are closed.

Mail Us Facebook Twitter RSS YouTube
See More

Video Feature

Hit Counter by