Ticonderga has a new slaughterhouse

 

Adirondack Meat Company has just opened in Ticonderoga. Photo courtesy of Adirondack Meat Company, used with permission.

Adirondack Meat Company has just opened in Ticonderoga. Photo courtesy of Adirondack Meat Company, used with permission.

Butchers and slaughterhouses have long been the missing link when it comes to getting local meat to consumers.

Ticonderoga has a new solution for Champlain Valley and Adirondack farmers. Adirondack Meat Company, a  USDA – certified slaughterhouse, opened earlier this month.

They're processing beef, pork, goats and sheep.

Until owner Peter Ward opened his doors 2 weeks ago, the closest USDA certified slaughterhouses were each a 2 hour drive away – in Brasher Falls and Cambridge.

"A lot of the local farmers in the Adirondack/upstate New York area would love to get into the cattle production end of agriculture," Ward told me, "but they were unable to because there was a bottleneck in processing."

That "bottleneck" issue has catalyzed a lot of work around the region on making locally-produced meat available. A mobile USDA-certified poultry slaughterhouse is producing hundreds of chickens in St. Lawrence County. The Smith family in Massena is actually building its own USDA-certified poultry slaughterhouse.

The project has been a couple years in the making. Ward got a big grant from the Regional Economic Development Council. Now that the doors are open, he says customers are calling from as far away as Gouverneur, Binghamton, and Vermont.

Ward explains that the company will slaughter and cut up farmers' animals for resale. But Adirondack Meat Company will also have its own retail operation. They're starting with what Ward calls meat market Saturdays, "where some of the local population can come in and buy certain cuts of meat and beef and pork from us and that’s going to be our introduction to the retail market."

Ultimately, Ward says, the company will have a storefront in downtown Ticonderoga. They're working on a getting certified to process meat organically. In a few months, they'll start smoking meat. And the results sound delicious: "we’re going to have the ability to make beef, pork, ham and everything that people should be eating nowadays," Ward says. Yum.

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