Death of the Slaughterhouse?

One might expect the Bay Area — as the epicenter of the eat-local movement and a region with a long tradition of cattle ranching — to be a mecca for producers of organic and grass-fed beef. But there is a problem: a shortage of slaughterhouses is so acute that it is stunting the growth of this emerging industry. Only one slaughterhouse remains in the Bay Area, in Petaluma, and there are just a smattering of them in all of Northern California. Ranchers must often truck their grass-fed cattle hundreds of miles to the nearest plant, and they face backlogs in the busy season that can lead to waits lasting many months. This means fewer — and more expensive — local skirt steaks at the butcher shop, and more carbon with that grass-fed burger. The slaughterhouse shortage, and associated difficulties in creating an efficient supply chain, has already kept aspiring local-beef entrepreneurs out of the business, University of California researchers say. And when the local supply of grass-fed meat gets low, out-of-region producers pick up the slack. Meanwhile, established local purveyors fret about what could happen if the Petaluma slaughterhouse, Rancho Veal, closed...more