NEW BREMEN Just over a year after opening their USDA-inspected slaughtering and meat processing facility, Jordan D. and Rachel B. Brandt, owners of Red Barn Meats Inc., are looking to expand operations and staff.
Help in making it possible came from the Development Authority of the North Country on Thursday, as the board of directors approved a $25,000 loan from its value-added agriculture loan fund to purchase equipment necessary for the expansion.
The Brandts originally operated a custom meat-cutting facility in Carthage, relocating to 9095 Briot Road at the end of 2012.
We had USDA inspectors here before we even bought it, Mr. Brandt said.
Expansion and USDA approval would have been difficult in the Carthage location.
It was much smaller and too cramped. The whole shop fit into that room, Mr. Brandt said, pointing to a workspace where employees were dividing ground beef.
In addition to beef, the Brandts slaughter and process pork, poultry, lambs and goats.
The anticipated expansion was aided from business with a pork supplier.
Theres a few things still up in the air, Mr. Brandt said, but if we do half of the number they say, well be adding two more full-time employees.
Red Barn Meats operates with a staff of five full-time employees, offering wholes, halves or quarters of quality, locally raised beef, whole or halves of roaster hogs and whole lambs and goats.
The business sells pasture-raised poultry packages; sausage in bulk, links, ropes or patties; cured and smoked ham and bacon, and whole, half or sliced hams and smoked hocks.
All products are professionally vacuum sealed, labeled, boxed and frozen.
For more information, Red Barn Meats can be reached at 346-1254 or firstname.lastname@example.org. Visit its website at redbarnmeats.com.