Spring 2012 Producer Update
The Abattoir is OPEN and has been operating on a part-time basis. More and more producers are discovering the convenience, cleanliness and peace of mind that comes with having their livestock slaughtered at an Inspected Facility. Markets are growing for local products, and retail outlets are starting to present more choices in local meats to discerning customers who care. More and more local restaurants are featuring Bulkley Valley beef, and industrial camps are also becoming interested.
The Board is working toward securing the future of the Co-op to continue to provide this essential service. Growing the local meat market and increasing usage of the facility is required to make the business case that the funders need to see, to support the enterprise.
How to use the abattoir
What to do if you want to use the NWPM abattoir:
It is necessary for the Producer to arrange a place to have the carcasses delivered, to hang and process the meat after slaughtering. Members will have to engage a butcher facility, to book the cut & wrap service of their choice.
Call the Manager to book the slaughter, he has to have a full day’s work arranged to start up the plant. Manfred Wittwer 250-846-5168 (h).
Member delivers the animals to the abattoir a day before the animals are scheduled to be slaughtered, and prepays slaughter fees, either with the staff on duty or in the after hours drop box. Payment can be made by exact cash or cheque; please make payable to Northwest Premium Meat Co-op.
NWPM slaughters the animals in our abattoir; they are inspected by the Provincial Inspector on duty and the SRM’s and waste materials are properly disposed of. The clean carcasses are hung and chilled, then delivered to the local cut and wrap facility as arranged.
Smithers & Telkwa cut and wrap facilities:
Rudolphs Pure Sausage: 250-846-5588
The Sausage Factory: 250.847.2861
W. Diamond Ranch: 250.846.5168
Alternatively, members may collect the meat from the abattoir IF it is for personal consumption only. If so, the member’s vehicle must be clean, and there must be a clean bag or a clean tarp to protect the meat during transportation.
2012 Price Schedule
Animal Slaughter fees:
Beef – UTM
Fee: 130.00
CIDC levy: 3.00
HST: 15.96
Total payable: 148.96
Beef – OTM
Fee: 140.00
CIDC levy: 3.00
HST: 17.16
Total payable: 160.16
Hog
Fee: 60.00
HST: 7.20
Total payable: 67.20
Lamb
Fee: 40.00
HST: 4.80
Total payable: 44.80
Extra $10 (incl HST) for extra wooly sheep or lambs
Slaughter fees include delivery to a local cut and wrap facility.
Plus: Brand Inspection (up to 4 animals)
Fee: 6.50
HST 0.78
Total Fee: 7.28
Horn levy (HST exempt) $10