The University of Minnesota is partnering with the State Farmers Union on addressing the need for more smaller and mid-sized meat processing facilities in the state. Kathy Draeger is the statewide director of the University of Minnesota Regional Sustainable Development Partnership. She says the number of meat processors was declining prior to the pandemic which increased that problem.

She says besides partnering with Minnesota Farmers Union, they’ve been engaged with the State Cattlemen’s Association and communities to find a way to increase the slaughter capacity.

Draeger says the processing they’re concentrating on is that effecting cattle and pork.

Draeger says they’ve got a good coalition made up of farm and ranch groups, communities, policy makers and the land grant institution working to address the lack of meat processing slaughter capacity in Minnesota.