The disparate impact of the dual public health and economic crisis from COVID-19 is acutely felt by the meat industry, making this moment even more urgent. This window of disruption presents an opportunity to reverse patterns of inequality, consolidation, and disinvestment in order to advance an equitable food system and expand the local meat value chain in Southeast Michigan. This project presents an opportunity to rectify the needs that are especially apparent in our COVID-19 reality; problems that are complex and require collaborative solutions.
In Washtenaw County, Michigan there is currently no USDA inspected slaughterhouse facility within a 50 mile radius, resulting in limited processing capacity for local producers, especially for small farms. Damian’s Craft Meats’ feasibility study completed in October 2021 demonstrated that local farmers indicated that they are facing challenges due to traveling far distances for processing services, making advance appointments, and even securing slaughter slots.
The purpose of this project is to bolster the growth of Southeast Michigan’s meat sector through community collaboration and construction to expand the processing capacity, aggregation, storage, and distribution of locally and regionally produced meat products. While this larger vision is underway, Damian provides on-farm slaughter and processing services for his customers, with an emphasis Damian’s Craft Meats’ values for human and animal welfare, high quality, and environmental stewardship.
Damian is the co-founder of Damian’s Craft Meats, alongside his business and life partner, Rosemary Linares. He has established a strong reputation throughout Southeast Michigan for his custom and craft butchering skills and humane treatment of animals. His team even includes vegetarians because of aligned values and a shared desire to incorporate culturally responsive and regenerative practices in the meat industry.