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Slaughterhouse
Manhattan Kansas
Running a slaughterhouse is expensive, mired in regulations, and considered to be an unappealing business by many young people. In recent years, the number of small and medium-size processing facilities has been on the decline, with huge processors becoming the source of much of our meat. In 1996, 79 percent of cattle were slaughtered in only 22 plants.* By 2005, four companies had gained control of the processing of most of our beef and pork and over half of the broiler chickens; these large processors want to deal with large producers to ensure a steady supply of product. The fates of small processing facilities and small farmers are similarly tied together, with the decline of small processors reducing the market for small producers in under-served areas.