Concord Monitor
Workers cut beef into sections at PT Farm meat processing plant in North Haverhill, N.H., in September 2012. (Valley News — Sarah Priestap)
New Hampshire’s small but thriving meat-processing industry, the creation of years of effort accompanying the state’s resurgence in small farms, seems unaffected by the turmoil in the vastly larger industry in other parts of the country.
The state has four USDA-approved sites that can slaughter, cut and package beef for sale through stores, all of them tiny by the standards of national corporations. None has been reported to have shut due to COVID-19 or had reported outbreaks of the disease, perhaps in part because they have small, local work forces.
“People are taking it seriously,” said Peter Roy, owner of PT Farm in north Haverhill, who has about 15 employees at peak times. “There’s a guy who never missed a day of work in five years, he wasn’t feeling well so he stayed home to be sure. Nobody wants it here.”
The contrast with industrial meat-processing facilities, which hire seasonal labor, often new immigrants, and have high turnover, is striking, he said.
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