Meat lovers will be able to buy organically-certified beef and other meat products from a new local source later this year.
Burnsville-based Valley Natural Foods announced last week it will open a new organic meat processing plant in Northfield to meet growing consumer demand in southern Minnesota.
The co-op will retrofit a building and invest $2 million to build the processing plant, which officials said will also meet the growing needs of organic livestock producers in 10 southern Minnesota counties.
The plant run by the co-op's subsidiary Valley Natural Meats will also manufacture specialty, smoked and cured meats, jerky, hams and sausages for wholesale and retail customers.
Jason Harstad, CEO of Valley Natural Meats, said the new facility will process locally produced meats that are humanely raised and fed grass and organic grain. "It will be one of a few certified, organic multispecies beef and meat processors in the entire state," he said in a statement.
The U.S. Department of Agriculture has standards and strict guidelines for meat that is marketed as organic, including certification and regular inspections by independent third parties. Rules require that animals have been raised on certified organic land with outdoor access, fed organic feed and treated without antibiotics and growth hormones.
The Northfield plant will begin operations later this year by processing about 25 head per day, including cattle and hogs, Harstad said. Future plans include adding lamb and goat processing in 2017 and deer and bison in 2018.
Harstad said that direct-market organic meat producers in south central and southwest Minnesota have a shortage of plants to send their animals, and often need to reserve processing time six months in advance. That can result in some animals being "past prime" for quality, he said, and it can cause instability in supplying retail and wholesale markets.
"In addition, longer transport distances to processing facilities increases cost to the producers and can affect the health and quality of the animals," Harstad said.
Construction is scheduled to begin next month, with the processing plant completed and operational in November.
The co-op is owned by more than 11,000 members and has two "Down in the Valley" wholesale labels that feature organic-certified and gluten-free products.
Tom Meersman • 612-673-7388
