Black River Meats works with Vermont dairy farmers to provide them new opportunities through their local beef program. In an addition to the decades old Black River Produce company, the group created a state-of-the-art meat processing facility in 2014. This facility helps keep Vermont raised beef in the local economy by processing it right here in the state, and assures farmers have a reliable market for their beef. Black River requires all participating farms to follow humane animal and sustainable crop management practices.
Through our partnership with Black River Meats, our campuses commit to using local ground beef each month. Before the start of the program, campuses across the state were purchasing 8% of their ground beef products from local sources. By 2020, that number had grown to 50 percent.