Wednesday, September 30, 2015

Vermont Packinghouse

The US meat industry is almost entirely controlled by four companies. If we are to ever to move away from this consolidation and towards a de-centralized and sustainable base of meat production, we must develop mid-sized supply chains that are big enough to have an impact, yet small enough to care. Making meat as it ought to be, that is the mission of Vermont Packinghouse.
While a new company, Vermont Packinghouse is the 2nd plant in a network of medium-small meat packing plants working towards this mission. The first is Lorentz Meats in Cannon Falls, Minnesota which has been in operation since 1968. Lorentz Meats provides a strong network foundation that has greatly strengthened in the last decade. Vermont Packinghouse located in North Springfield, will prove that making good meat really can happen on a regional scale.
Vermont Packinghouse offers a full suit of meat processing services from slaughter and fabrication to case-ready fresh sausages and fully cooked items.  These include ready-to-eat sausages, bacon, and ham.
Our facility is USDA inspected, certified organic, and 3rd party audited for safety, quality, and animal welfare.
We work with a wide range of customers, from direct marketers bringing in just one animal, to branded programs with a full truckload.
Our abattoir handles cattle, hogs, sheep, and goats. We do not slaughter,but will further process poultry.
Our fabrication area regularly handles cuts from full primal cuts to 4 oz. portion steaks. All cuts are vacuum packaged. Our further processing can produce fresh and Ready To Eat (RET) sausages to a wide range of specifications. 
We offer ham and bacon curing and slicing, in addition to the following specialty services:
  • Natural Curing
  • Modified Atmosphere Packaging
  • Stated net weight portioning of raw and cooked products
Some services do have minimum volume requirements and/or set-up charges.
25 Fairbanks Rd., N. Springfield, VT 05150

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