Filling a Beef Packing Void with Whiskey Creek Processing
Have questions or comments? We'd love to hear from you!
On this episode, host Lynsey McAnally brings our audience a bit of a different perspective on the beef industry. Beef processors – large and small – are a critical piece of the beef supply chain puzzle.
When COVID-19 was felt full force back in 2020, the need for an expanded network of processors across the state of Oklahoma became apparent. The result: $10 million of potential grant funding was made available to those wishing to build a better beef processing industry in that state.
At the same time, there were also brand new local processors launching. Chance Combs and family of Madill, Okla., saw an opportunity and brought beef processing a little closer to home for their friends and neighbors via Whiskey Creek Processing.
During the conversation, we discussed:
Founding and constructing Whiskey Creek Processing,
How your cattle are processed from drop off to picking up packaged beef,
Opportunities for small producers,
Challenges for small processors,
And more!
A huge thank you to Purina for their sponsorship of this episode.
Additional Resources:
Whiskey Creek Processing
A Sale Barn Perspective with the Beaver Stockyards Team
Insight from the Packer with Chad Barker
Reimaging Red Meat Yield with Dale Woerner
Subscribe to the Angus Beef Bulletin EXTRA
Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA. Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.
