Profiles in Small-Scale Processing: Blue Ridge Meats
Date: May 28, 2015
Duration: one hour
Overview: What makes a small-scale processing plant successful? We get asked that question on a regular basis, by NMPAN members and many others. People want to hear from operators who are making it work, using creative and innovative approaches to tackle the difficult challenge of profitability for a small-scale plant.
On this webinar, we got a “behind the scenes” peek at Blue Ridge Meats, a small, USDA-inspected slaughter and processing facility in Front Royal, VA. Lois Aylestock, VP, described how they manage day to day operations, getting and keeping customers, bookkeeping, employee management, and more. She told us about systems they’ve developed, what has worked (and what hasn’t), and — this is a big one — what she wishes she knew before they got started.
Speaker: Lois Aylestock, Blue Ridge Meats.
