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Local abbatoir growing operations to ‘meat’ demand

Worker at Quinn’s Meats. Image via Quinn’s Meats.

Quinn’s Meats, Yarker’s long-established abbatoir, has plans to increase their meat-processing capacity in a move that will benefit local farmers.

Darold and Kara Enright, who purchased Quinn’s Meats earlier this year, said they also are working on upgrading their on-site store “to make room for more locally grown and produced food.”

Quinn’s Meats is one of a few abattoirs still operating in eastern Ontario. When the Enright’s, owners of the Tweed-based Enright Cattle Company, bought the company in February, local farmers feared that they would use it to process their own animals exclusively, according to a release from Quinn’s Meats. 

But that was never the plan, said Kara Enright. “When we took over Quinn’s, they were already heavily booked and since then we’ve been working non-stop to find ways to increase capacity.”

Unfortunately, said Enright, every abattoir in Ontario faces the same dilemma — lack of skilled labour. “We have the potential to significantly increase our production if we can hire more skilled manpower. We have the equipment and the space to process more,” she said. “The key now is to grow our team.”

Quinn’s is currently looking for experienced butchers and are willing to help offset relocation costs for the right individuals, she said.

As beef farmers themselves, the Enrights are committed to the idea of local food, and understand the key role an abattoir such as Quinn’s can play in supporting local farmers and in improving local food production, according to the release. 

Boosting processing capacity is just part of what the Enright’s have in mind for Quinn’s. “Our intention is to renovate the store, give it a facelift, increase the shelf space and make room for other farmers to showcase their products,” she explained.

“We currently employ 22 people, but ultimately we will need to grow our team to meet the current demand.”

For more information visit: quinnsmeats.com/

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