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Pastured Protein

A resource for farmers, advocacy groups, the civil sector and investors, our report supports sensible production and consumption of high-quality meat that is raised ecologically and humanely.

As part of our mission to support farming in the Hudson Valley, Glynwood has produced the most comprehensive report on pastured livestock in this region to date. The results of a survey across 16 counties with 40 meat producers, 5 USDA slaughterhouses and 21 agricultural professionals directly engaged with livestock farming, Pastured Protein: Ecological, Humane and Healthy Meat from the Hudson Valley (PDF) describes a desired future for this industry based on the particular suitability of the region’s agricultural landscape to raising livestock on pasture.

Topics Covered

  • Comparison of the risks to human health, animal welfare, and our environment posed by industrial meat consumption to the corresponding benefits of pastured meat produced at a higher standard.
  • Specific assets and challenges of Hudson Valley ecology for livestock farmers.
  • Detailed overview of the industry in the region surveying operations, land use, labor and services, certifications and economic viability.
  • Species-specific opportunities and challenges in producing beef, pork, lamb and goat meat.
  • Survey of current slaughter & processing capacity and costs charged for these services.
  • Current market analysis describing existing sales and distribution models and identifying areas of potential growth.

Recommendations from Pastured Protein

  • Our report offers strategies for producing, advocating, educating and investing in meat in the Hudson Valley that is ecological, humane and healthy.
  • Expand the practice of multi-species livestock rotation.
  • Extend the grazing season, improve stored forage quality and advance methods to finish grassfed animals throughout the year.
  • Increase supplies of local/non-GMO/organic grain feed for pigs and poultry.
  • Manage seasonal demand for slaughter services.
  • Help processors increase capacity, quality and range of services.
  • Increase the production of specialty meat products.
  • Increase marketing and distribution services.
  • Build a reputation of quality for Hudson Valley meat.
  • Increase butchery skills and whole-animal utilization.
  • Offer training in business planning and financial tools.
  • Support farm enterprise diversification.
  • Support land link programs for livestock farmers.
  • Sponsor internship programs for livestock farms.
  • Create livestock farmer network and information exchanges.
  • Pastured Protein was published with support from Local Economies Project, research and analysis for which was completed by Karen Karp & Partners.

Advisory Council: Paul Alward, Hudson Valley Harvest; Michael Baker, Cornell University; Debbie Ball, Eagle Bridge Custom Meat; Richard Beckwith, Hilltown Pork; Sandy Buxton, Cornell Cooperative Extension, Washington County; Erin Campbell Craven, Cornell Cooperative Extension, Ulster County; Todd Erling, Hudson Valley Agribusiness Development Corporation; Erin Fairbanks, Heritage Foods USA; Jen Fimbel, Cornell Cooperative Extension, Dutchess County; Tom Gallagher, Cornell Cooperative Extension, Albany County; Kathleen Harris, Northeast Livestock Processing Service Company; Liz Higgins, Cornell Cooperative Extension, Ulster County; Christophe Hille, Fleisher’s; Charles Noble, Moveable Beast Farm; Jerry Peele, Herondale Farm; Lee Ranney, Kinderhook Farm; Steve Rosenberg, Scenic Hudson; Sarah Teale, Adirondack Grazers.