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As COVID-19 Closes Major Processors, Vermont Slaughterhouses Carve Up Local Meat

A butcher wearing an apron and red gloves lowers a large cut of raw beef resting on a big knife.
Pasha Gulian
The closure of major meat processing plants is putting a strain on the national meat supply. We're talking about Vermont-raised meat and the slaughterhouses processing that meat.

Large slaughterhouses across the country are being closed due to coronavirus outbreaks and illness, straining the U.S. meat supply. A presidential executive order has even kept some plants open amid the outbreak. But surging demand for locally-grown meat in Vermont is butting up against a regional processing system that's already maxed out. We talk about local meat supply, demand and changing values.

Our guests are:

Broadcast live on Wednesday, May 6, 2020 at 1 p.m.; rebroadcast at 7 p.m.

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