Mobile Slaughterhouse 1

 The "locavore" movement may be sweeping the nation, but when it comes to meat, there is a big gap. Walk into your neighborhood grocery and you'll likely find local apples, local cherries or local potatoes. What you're not likely to find is local beef — or, for that matter, local lamb or local pork. Consumers want it, but the farmers can't get it to them.

Here’s a brand new concept for locavores who want to eat locally produced food, whether it be vegetable or meat…a mobile slaughterhouse…yes…a slaughterhouse on wheels. It’s a concept introduced by Cheryl Ouellette, who has a farm in Pierce County, Washington and she helped originate the idea so that Puget Sound-area animals don't have to be shipped for butchering. “The mobile unit can go to the farm to be able to do the farm kills there. The inspector goes with the unit. It’s food grade stainless steel and chrome and white enamel paint. We can do up to 20 carcasses of meat in the cooler. Instead of all of these animals having to be trucked off to get USDA inspection, the inspector and the butcher come to the farm.

Idaho farmers, if you want something similar, I’ll tell you how tomorrow.