For many livestock producers, the journey from pasture to plate is stalled by the “middleman” bottleneck. Whether you are currently using custom slaughterhouses or are considering building your own facility, understanding the jump to a USDA-inspected operation is the key to scaling your business and serving your community.

Join the Knox Good Food Fund for a technical assistance workshop featuring Craig Taffaro, owner and operator of Melvin Hill Meats. Craig brings a “boots on the ground” perspective, having navigated the complexities of the industry firsthand.

This workshop is designed specifically for cattle and livestock farmers who want to understand the reality of microprocessing—beyond just the theory.

What We’ll Cover:
– The Microprocessing Landscape: A look at the legal framework, regulatory requirements, and what it actually looks like to operate a small-scale facility day-to-day.
– The Leap to USDA Inspection: Moving from “Custom” processing to “USDA-Inspected” is a major milestone. We’ll discuss the growing pains, the documentation requirements (HACCP), and the infrastructure shifts necessary to make the transition.
– Navigating the Bottlenecks: Real-world advice on how to manage throughput and maintain quality.
– Q&A with Craig Taffaro: Get your specific questions answered by someone who has built and managed a successful operation.

Why Attend?
As part of the Knox Good Food Fund’s mission to increase access to healthy, local foods in underserved areas, this workshop aims to empower farmers to build more resilient, localized food systems. By mastering the processing side of the business, you aren’t just increasing your own profit—you are helping to feed our community.

Who Should Attend?
– Cattle, hog, and small ruminant farmers.
– Entrepreneurs interested in starting a micro-processing facility.
– Agricultural advocates and food system stakeholders.