| | Niche producers now have access to a federally inspected, fee-based facility offering traceability and storage.
As of early November, Canadian Premium Meats was processing 80 to 120 animals per week at its custom slaughter facility in Lacombe. Based on the growing number of livestock producers serving niche markets, it might not be long before the plant approaches its capacity of 120 per day.
CEO Yvo Schmucki explains that like larger packing operations, his six month-old facility is federally inspected. Canadian Premium Meats differs from conventional packers in terms of its relationship with producers and buyers.
“This is a total custom operation,” he says. “We don't buy animals, and we don't sell meat. We just slaughter, cut and box. A producer needs to have their markets firmly lined up, because we don’t work with buyers, we just provide this service.”
The mix of livestock depends on the demands of producers. In its first months of operation, Schmucki estimates the plant was handling 50% bison, 40% beef and 10% elk. Canadian Premium Meats’ rates run about average for the industry, with current estimates at $240 and up per head of beef and $260 and up per head of bison, depending on hot hanging weights.
For many producers marketing niche products, storage and distribution are major issues. Canadian Premium Meats offers a warehouse where products can be stored, chilled or frozen, until ready for shipment. Producers who require traceability can get it here. Through a combination of ID tags from producers and in-plant bar coding, every animal can be tracked.
Yvo Schmucki, CEO, Canadian Premium Meats, opens new custom slaughter facility in Lacombe for producers marketing niche products.
USDA and EU certification pending
According to Cody Cunningham, niche livestock producers have been looking for an option like this ever since Northwest Packers burned down a few years ago.
“This plant allows producers to market their products outside Alberta,” says Cunningham, Livestock Products Development Officer with Alberta Agriculture and Food, who started working with Schmucki four years ago to get the facility started. “It also helps within the province, because retailers here will demand a federal inspection stamp.”
Once Canadian Premium Meats secures regulatory approval to ship to the U.S. and Europe, sales should take off even more. These markets, which welcome some lesser-used cuts, provide a way to use the whole animal more often.
Why are more producers going direct to market with specialty livestock products? Start with the BSE crisis, which encouraged many to take greater control of their own marketing. Add in rising consumer demand for locally grown foods. Then factor in a growing desire on the part of consumers to know their meat provider and understand how their dinner was raised.
Says Cunningham: “Whether you’re talking bison, elk, lamb, beef or pork, we see a lot of opportunity in all these species.” |
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