The slow death of local meat - how Ireland's small abattoirs are being carved out of existence

"More than 90pc of Ireland's abattoirs have closed since the mid-80s - and legislation is making life hard for the ones that survive. And with every one that shuts, farmers and rural communities are impacted. The closures of small abattoirs all over Ireland mean that small food producers must traipse the country to get their animals killed. Meanwhile big business threatens to overtake traditional butchers. So is 'local' becoming the stuff of legend?"

"The closures of small abattoirs all over Ireland mean that small food producers must traipse the country to get their animals killed. Meanwhile big business threatens to overtake traditional butchers. With sustainability the mainstay of the EU, and Bord Bia extolling the virtues of Irish beef abroad, does something need to be done before the culture of real Irish meat in the community is gone forever?"

More than 90pc of Ireland's abattoirs have closed since the mid-1980s, leaving few local slaughter facilities. Legislation and regulatory burdens are making operations harder for surviving abattoirs, contributing to closures. Small food producers now travel long distances to get animals slaughtered, increasing costs, time, and welfare concerns. Consolidation by large processors and retailers threatens traditional butchers and local supply chains. The EU focus on sustainability and Bord Bia promotion of Irish beef contrast with declining community-based meat culture. Farmers and rural communities face economic and cultural losses as local slaughter capacity disappears.

Read at Independent