The Evolving Landscape of Small Meat Processing with Rebecca Thistlethwaite

Episode 44 | This week, Katie Olthoff sits down with Rebecca Thistlethwaite of the Niche Meat Processors Assistance Network (NMPAN), a national Oregon State University–housed extension community serving small/very small processors and direct-market producers with free membership, webinars, and no-cost technical assistance. They discuss how, since 2020’s extreme backlog, many plants now face low utilization—especially in beef—due to a smaller cattle herd, pushing processors to market for business via basic websites, online cut-sheet forms, and testimonials. She emphasizes building long-term producer–processor partnerships, transparent yield data to reduce disputes, and feedback on carcass finish; USDA remote grading is growing mainly for larger “small” plants and retail channels. Key processor challenges include rising production costs (utilities, disposal, packaging), labor, and inconsistent volume; solutions discussed include energy upgrades, composting/digesters, labor-saving equipment, and diversification through retail counters, consignment freezers, wholesale, and value-added products. They note MPEP grant interest and a modest increase in independent poultry processing, and Rebecca highlights untapped innovation potential in U.S. pork marketing. And learn more about ChopLocal and ChopLocal University Below! https://choplocal.com/ https://www.choplocaluniversity.com/ Chapters 00:28 Pandemic Processing Crunch 01:32 What NMPAN Does 02:33 Top NMPAN Resources 04:42 Utilization Drops and Marketing 08:09 Websites and Online Cut Sheets 11:39 Building Producer Processor Trust 15:12 Yield Data and Transparency 19:15 Remote Grading and Quality 23:04 Today’s Biggest Processor Challenges 25:35 Energy Waste and Labor Solutions 28:30 Disposal Options Incinerators Digesters 30:28 Carcass Waste Solutions 32:22 Retail Counters Boost Margins 34:11 Meat Vending Machines 35:12 Freezer Consignment Deals 37:48 Wholesale Routes and Risks 41:16 Value Added Sausage Strategy 42:52 Restaurant Sales Reality 44:20 MPEP Grant Breakdown 48:55 Inspected Poultry Trends 51:55 Pork Innovation Opportunity