{"id":1833,"date":"2010-04-09T11:23:00","date_gmt":"2010-04-09T15:23:00","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/inbox\/2010\/04\/09\/abattoir-to-open-in-oneida-county\/"},"modified":"2010-04-09T11:23:00","modified_gmt":"2010-04-09T15:23:00","slug":"abattoir-to-open-in-oneida-county","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/2010\/04\/09\/abattoir-to-open-in-oneida-county\/","title":{"rendered":"Abattoir to open in Oneida County"},"content":{"rendered":"<p>Last week, I reported on the shortage of small slaughtering facilities in the North Country and around the Northeast.  You can hear those stories <a href=\"http:\/\/www.northcountrypublicradio.org\/news\/story\/15439\/local-meat-boom-exposes-slaughterhouse-shortage\">here<\/a> and <a href=\"http:\/\/www.northcountrypublicradio.org\/news\/story\/15445\/a-good-knifeman-is-hard-to-find\">here<\/a>.<\/p>\n<p>Basically, people want local meat.  Local farmers want to raise the animals.  But there are only three USDA-certified abattoirs in the whole North Country.<\/p>\n<p>Coincidentally, it appears a new slaughterhouse is opening in Bridgewater, just south of Utica.  According to a press release, New York Custom Gourmet, LLC, will open a &#8220;state-of-the-art, full service&#8221; USDA inspected meat processing plant:<\/p>\n<blockquote><p>The new renovated facility will have a modern processing line with a  high-powered steam pasteurization carcass cleaning system to insure meat safety.    The business will offer full service livestock processing, cutting and  packaging to livestock producers, meat buyers and distributors.<\/p><\/blockquote>\n<p>That part about the USDA certification is a big deal.  That means a USDA inspector will work on-site at all times.  And that&#8217;s what&#8217;s required for a farmer to sell his\/her meat in any retail market, from a store to a farmers market.<\/p>\n<p>USDA certification is a very costly proposition; that&#8217;s why there are so few small abattoirs.  I have a call in to the owner, Joe Rocco, Sr.  It&#8217;ll be interesting to see how much this all costs.<\/p>\n<p>The press release says he&#8217;s targeting July as an opening date.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last week, I reported on the shortage of small slaughtering facilities in the North Country [&hellip;]<\/p>\n","protected":false},"author":11,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts\/1833"}],"collection":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/comments?post=1833"}],"version-history":[{"count":0,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/posts\/1833\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/media?parent=1833"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/categories?post=1833"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/inbox\/wp-json\/wp\/v2\/tags?post=1833"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}