{"id":33757,"date":"2022-03-28T20:24:09","date_gmt":"2022-03-28T20:24:09","guid":{"rendered":"https:\/\/www.ccof.org\/how-john-fagundes-is-shepherding-change-in-meat-processing\/"},"modified":"2024-04-23T21:08:38","modified_gmt":"2024-04-23T21:08:38","slug":"how-john-fagundes-is-shepherding-change-in-meat-processing","status":"publish","type":"post","link":"https:\/\/ccof.org\/es\/news\/how-john-fagundes-is-shepherding-change-in-meat-processing\/","title":{"rendered":"John Fagundes impulsa el cambio en la industria c\u00e1rnica"},"content":{"rendered":"<figure class=\"content-image\"><img loading=\"lazy\" decoding=\"async\" alt=\"\" data-entity-type=\"file\"       data-entity-uuid=\"3d91bbb8-d388-4f36-b9a1-dc056a833354\" height=\"3501\"       src=\"http:\/\/live-ccof001.pantheonsite.io\/wp-content\/uploads\/2024\/04\/Photo-for-Shepherding-Change-Blog-scaled.jpeg\" width=\"2299\"       \/><\/figure>\n<p>John Fagundes was a carpenter with a small cattle herd       living in Northern California. When the COVID-19 pandemic shut down major meat processing       plants across the United States, and meat cases sat empty in grocery stores, John knew that       small ranchers like him and his neighbors could feed their local communities. But for years       prior to the pandemic, small producers across California had been struggling to harvest their       livestock, and the pandemic further restricted access to these critical services. So, John       sold off most of his herd to raise funds for a USDA-inspected Mobile Slaughter Unit, and <a       href=\"https:\/\/jmfslaughter.com\/\">JMF Slaughter<\/a> was born in March       2021.\u00a0<\/p>\n<p>John recently shared his story during the Shepherding       Change in Meat Processing workshop at the 2022 Small Farms Conference, organized by Community       Alliance with Family Farmers (CAFF). Speaking alongside John was Matt Gamba from Bud\u2019s       Custom Meats, whose story will be featured in an upcoming blog. This workshop is part of       CCOF\u2019s <a       href=\"https:\/\/ccof.org\/blog\/five-reasons-why-organic-ranchers-are-essential-californias-future\">Meat       Matters campaign<\/a>, which advances solutions to the <a       href=\"chrome-extension:\/\/efaidnbmnnnibpcajpcglclefindmkaj\/viewer.html?pdfurl=https%3A%2F%2Fccof.org%2Fsites%2Fdefault%2Ffiles%2F2021-09%2FCCOF_Mag_Winter21%2520-%2520web.pdf&#038;clen=4311635&#038;chunk=true\">meat       processing bottleneck<\/a>. Underlying the bottleneck is the closure of many of       California\u2019s small meat processors due to industry consolidation and regulatory       pressures. Today, these factors continue to make it extremely challenging to build new and       expand existing processing facilities to meet the evolving needs of California livestock       producers and consumers\u2019 growing demand for locally raised organic and grassfed meats.       This workshop was an opportunity to hear processors\u2019 perspectives on the challenges they       are facing, to learn more about processing businesses, and to understand how producers and       processors can more effectively work together.\u00a0<\/p>\n<p>Starting a       meat processing business can be incredibly challenging in the United States. Animal slaughter       and processing are highly regulated, and operating expenses are high while profit margins are       low. John decided to start small and to offset costs by using his carpentry skills to build       some of his own equipment.\u00a0<\/p>\n<p>Though John\u2019s unit is mobile,       he primarily receives livestock at his \u201chost ranch\u201d in Sonoma County, where he can       process up to eight animals per day. Humane handling is a major priority for John, who       designed his facility to provide a low-stress environment for the animals. \u201cWe take our       time. It doesn\u2019t matter how busy we are; humane handling is very high on our importance       list,\u201d John says. \u201cI raise my own. I get what it takes. I know how much [the       producer] has invested in them, and I treat every animal like it\u2019s my       own.\u201d<\/p>\n<p>At this time, JMF Slaughter is processing beef, goats,       and sheep, and a full list of services can be found on their <a       href=\"https:\/\/jmfslaughter.com\/services\/\">website<\/a>. John recommends that       producers schedule slaughter slots as soon as possible, especially for five animals or more.       Once the producer has booked a slaughter date, John coordinates with the processor who       receives the carcasses. Ninety-five percent of his customers want their animals processed at a       USDA-inspected facility, which grants them the ability to sell their meat products at all       retail outlets in the United States and internationally. The remaining 5 percent of his       customers want their animals processed at a CDFA-inspected facility, which means their       products are only for personal consumption and cannot be sold.<\/p>\n<p>To       make his business run as efficiently as possible, John needs to fill his truck for each       delivery to the processing facility. This requires him to coordinate the number and species of       animals ahead of time because various processors also have species and scheduling constraints.       In early March 2022, John was already getting booked up through July, with many slots       scheduled through November.<\/p>\n<p>To hear John\u2019s full story, listen       to a recording of the Shepherding Change in Meat Processing workshop on <a       href=\"https:\/\/www.youtube.com\/watch?v=_DnGjDQEAkA&#038;list=PLZUin76taTH_rV0BDx515X9zcS78fNOn7&#038;index=11&#038;t=348s\">YouTube<\/a>.       JMF Slaughter can be contacted by visiting <a       href=\"https:\/\/jmfslaughter.com\/\">https:\/\/jmfslaughter.com<\/a>, emailing <a       href=\"jmfslaughter@yahoo.com\">jmfslaughter@yahoo.com<\/a>, or calling (707)       775-4723.<\/p>\n<p>\u00a0<\/p>\n<figure class=\"content-image\"><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>John Fagundes era un carpintero con un peque\u00f1o reba\u00f1o de ganado que viv\u00eda en el norte de ...<\/p>","protected":false},"author":1,"featured_media":34443,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[113],"class_list":["post-33757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consumer-education","language-english","consumer_education_topics-american-farmland-sustainability","consumer_education_topics-environment","consumer_education_topics-producer-welfare-health","consumer_education_topics-supply-chain-sustainability","consumer_education_topics-why-organic"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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