(Atlantic) Brad and Kristy Pellett a sixth-generation crop and beef operation north of Atlantic sells home raised beef both commercially and privately.
Over the years, the Pellett’s developed a local clientele. This spring, they’ve experienced an increase their orders for beef. “We’ve noticed a lot more interest in buying from local producers, and processed at a local locker,” said Brad Pellett. “This year availability is a concern.”
COVID-19 is disrupting the meatpacking industry and leaving consumers uneasy about whether they’ll be able to secure meat in the months ahead. The meatpacking industry has slowed simply because of the uncertainty of the number of healthy employees able to come to work on a given day. And many have closed down due to the viral spread of the disease.
The American consumer is used to having a variety of food readily available. “When the consumer goes to the store and buys bread, they have 40-different varieties to choose from opposed to wondering if there’s going to be bread at the store that day,” explained Pellett. “It’s the same thing with the meat counter. When a customer buys a cut of meat, there’s another package put in its place. The U.S. consumer never had to worry about whether or not it’s’ going to be there.”
Meanwhile, meat isn’t going to disappear from supermarkets because of the outbreaks of the coronavirus among workers at U.S. slaughter houses. But as the plants struggle to stay open, consumers may face less selection and slightly higher prices.
