Local meat processors are still working through scheduling challenges sparked by the COVID-19 pandemic.

Tom Eickman with Eickman’s Processing in Seward, Illinois tells Brownfield stronger demand for local products has them booking slaughter appointments nearly a year in advance.

“It is such a far time frame for a farmer to try to figure out what he is gong to sell six, eight, even twelve months from now. I’m making a date for a hog that I have yet to even farrow, so it has kind of made a complicated system out there right now.”

He says higher cattle prices have also changed some plans.

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