So You Want to Build a Livestock Processing Facility?

[@folsterfarms]

Chris Swoner is the BOMB! That man is dedicated to helping small businesses get the information and resources they need to succeed. He helped us get started and grow our 2 small business…couldn’t have done it without him.

[@mojojojo2321]

Best video I've seen on the topic. Government always likes to be overly burdensome however they don't like to make it easy to pin down all their onerous requirement's

[@dungeonmaster6292]

Wendy Sneed thank you for your efforts

[@KC-jq9kw]

The farmer they interviewed was awesome. I am not doing this, but it was very interesting. I am glad to see someone putting out some good info. I am disabled and started a very small farm with heritage endangered Red Wattle hogs. Information on some things can be so difficult on some things, especially if you aren't large scale, or farming old style. It seems like they don't care about you.

[@JawadKhan-hz9sc]

Very helpful video. Farmer was straight to the point .

[@HarrisburgMedia]

Thank you for making this video. it was very helpful

[@abanks7015]

Excellent breakdown.

[@s.h.2708]

I think this just says Americans don’t have a clue what it takes to make a steak. There are more healthy minded animal producers and consumers these days which is encouraging. But finding a slaughterhouse that’s not booked solid is challenging. Mommas don’t want their babies to grow up to be butchers or to even see the process for that matter. Median age of a butcher capable of breaking down a whole carcass is over 60. Ask me how I know. 🤪 I do think buying used equipment is a cost savings resource this video overlooked. But the guy building a facility best have or learn butcher skills himself and have vested family members because hiring a butcher is nearly impossible and trainable employees who will make butchery their career rarely exist. Instead our ambition is to go to school to BE something. We have many meat consumers. But Are we encouraging our youngsters to be ambitious and productive these days?? Think about that. Do you value quality meat on your plate? It’s going to be harder to get very soon. Penn State started a butcher course. Tax grant dollars built a training facility. Finding students is the issue.

[@Tonnsfabrication]

Agreed, The average person doesn't have a clue how hard a butcher works. Just finished 3 hogs last week and yesterday helped my friend process an 1800 lb steer. Anyone that has ever had a problem with the cost of beef just go spend a few hours on a trimming table in a butcher shop and it will shut you right up.

[@dungeonmaster6292]

these are federal regulations and requirements and I am a little supportive given how nasty the alternative could be. Unsanitary slaughterhousing does have a wicked precedent, i.e. these laws are on the books because people DID die and get very sick from unsanitary practices. Other countries may not have the burden of regulation but they also have the associated disease and illness rates.

[@carolynconnelly3395]

Thank you

[@gregjohnson6329]

Awesome. What do you do about smell especially if you’re nearby to a neighborhood?

[@jenmarworld940]

Hi, when meat is butchered there is no smell from the start. Shortly after the blood has drained from the animal and was collected, one can notice an organic odor that any collected amount of raw blood would have. Once the warm body of the animal had the blood drained it is put in the cold, very cold, processing plant and storage box for aging, or actually cooling of the heat that is in the meat. Usually after a couple weeks of aging the meat is ready for consumption. As long as the meat was kept very cold after butchering, there isn't a smell that is offensive. Almost all raw cold meat has an inoffensive smell where you can distinguish it from say frozen vegetables or any other cold foods. The blood is usually immediately heavily diluted with an assistive natural enzyme and washed away into the local sewer system or highly upgraded septic system.

[@basemm7118]

@@jenmarworld940 Hi Jen, I’m looking for someone that have experience that can help me get started and it looks like you do. Are you willing to help and potentially collaborate?

[@floridacoder]

The USDA FSIS regulations have hurt farmers. And being a butcher was once a good trade that paid well. But at least consolidation of farms and processors have helped consumers right? Right? Because livestock grown in a factory never seeing a blade of grass is just what the doctor ordered. Small farmers on pasture are producing a far superior and healthier product and the law rewards them with the inability to profitably sell their product direct to consumers. Government regulation is the problem here. Society has been backed into a corner and there is now no easy way out of this mess.

[@redrustyhill2]

Wish I had the capital and the ability to slog through the bureaucratic hell necessary to build a processing plant. Nearest USDA inspected facility to me is 250 miles and they are booked more than a year out. I want to raise grass fed beef and market my own meat. Gotta figure out how to become a millionaire first

[@MrPipe60]

Tried to reach out here in Florida no one returns your calls

[@kentalley590]

Great and helpful video. Any schools for this in TN?

[@KwesiBolton]

Which school do you need to attend for master if you want to be a meat processor

[@SH4DOWTROOP3R]

Please daddy government may I open a business...

[@jenniferboxx8081]

Trade for things you need. There are laws against selling meat on your own but you can trade whatever you want with zero inspections, regulations, taxes, or fees. Most people are ecstatic to trade for farm fresh products so it is extremely easy. You can even write a Costco list for someone to buy for you in exchange for steaks and burgers. Never take a dime for your meat, eggs, wine, milk, or cheese and there's nothing they can do about it except cry. Best part is? NO TAXES EVER!!!!!

[@natalieyoutification]

Might i suggest changing the title to from “livestock” to butcher shop facility. It sounds like this was a video for a feedlot or exchange yard. This was a pretty comprehensive list thanks for Your video.

[@richardwilken2490]

Because us old butchers are dieing off and I also did kill floor also for over 33 years.

[@garsox]

Great info... everybody knows, he doesn't sugarcoat stuff...

[@TheRealWadeW]

Something tells me these "complexities" don't exist in Mexico where Americans get their meat from 🤣

[@dungeonmaster6292]

it's poison meat

[@dewaynemartin6437]

Too much government and regulation.

[@guitarpilots76]

If she feels good about it?

[@ronaldguida]

exciting..................i stay with my job at mcdonald's......keep sending the beef bubba.-------------------------

[@ethansistrunk9824]

Hold my beer

[@myidahohomestead.7123]

There was just a turnkey butcher shop that was for sale. Included everything for $490,000. It was less than 8 years old. This farmer is full of it if he thinks you need over a million. If that farmer came to Idaho he'd see a million people that hunt and can't kill animals plus brake down their animals. He is a stuge they got to keep flaky people from wanting to build their own place.

[@mromero911]

There’s a difference in buying used vs new build out cost is much higher than an old pre built place… we spent 650k on building a small butcher shop but we don’t process animals we buy boxed meat

[@redrustyhill2]

Butcher shop is a complete different beast than a full USDA slaughter/processing facility that is up to code and can handle the volume.

[@folsterfarms]

You should check your spelling, punctuation and sentence structure before publicly criticizing others, you stooge.😂

[@markfeldman4802]

Eat less meat

[@guitarpilots76]

Liberal 💩