In order for meat to go from the farm to your dinner plate, there's several steps that need to happen, and they're all important. One of those critical steps the Mid-West Farm Report is talking about is the processing step. While there are many factors that play into getting an appointment at your processor, one that can't be overlooked is the distance and accessibility of that facility to a farm.

According to a new study from the Michael Fields Agricultural Institute, 36% of the state (26 of Wisconsin's 72 counties) have no inspected red meat slaughter facility in their county at all. They site that other producers in the state have to travel up to 80 miles to reach a facility.

While this disconnect isn't a new issue, it seems as though it was amplified after the COVID-19 pandemic. Although producers have been looking for solutions long before that, Kelly Maynard joins me. She's a Cooperative Development Specialist for the UW Center for Cooperatives. She tells Kiley Allan about a unique experience she's had with two groups in different parts of the state who are looking to solve these problems for themselves. These groups, mostly consisting of livestock producers, are looking to open meat processing facilities.