AREA MEAT MARKETS, PROVIDERS FACE CHALLENGES DUE TO COVID-19

  

Local meat markets are starting to feel the pressure after the closure of meat processing plants across the nation.

An estimated thirteen U.S. meat plants have closed in recent months, with the United Food and Commercial Workers International Union (UFCW) projecting roughly 10 percent of beef production and 25 percent of pork production has been halted.

Chappell Hill Sausage Company co-owner Douglas Cone said the sudden drop in output puts businesses like his in hot water.

 

Cone said his business focuses mainly on supplying grocery stores, but has had a difficult time keeping them stocked with product as stores and vendors continue to ask for more.  He said the company’s main focus is getting production levels up to continue supplying stores with what they need.

Ray Bass, owner of UpMarket Meats in Brenham, said his supply has been disrupted, but not to a point he would consider debilitating.  He said he has had to limit some product going out and cut back on larger orders coming in, while also adding hours to keep up with increased business flow, not to mention the extra time needed for cleaning and disinfecting.

Meanwhile, other locations like Burton Meat Processing and Dime Box Meat Market are booked with orders through mid-June.

Cone said he is hopeful a more stable setting will return next month, but admits nothing at this point is a sure thing.

 

The UFCW has called upon the federal government to prioritize safety actions directed toward the meat industry, such as increased worker testing, social distancing mandates, and priority access to personal protective equipment (PPE).