Local Beef Program

About

Black River Meats works with Vermont dairy farmers to provide them new opportunities through their cull-dairy local beef program. All processing is done in state at the Vermont Packing House. 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.

In the fall of 2025, we introduced the "Better Burger" alongside our core local ground beef products. Developed in partnership with Black River Meats, the Better Burger incorporates roasted mycelium - a mushroom's root-like structure - produced by 50CUT. Designed to be blended with ground meat, roasted mycelium helps reduce the product's overall carbon footprint while maintaining a satisfying flavor and texture. The Better Burger is made with a 70/30 blend of local ground beed and roasted mycelium.

Our Commitment

Through our partnership with Black River Meats, our campuses across the state commit to using local ground beef each month. These ground beef products have been a staple of our program since they were introduced in 2018 and often are the top purchased local product. The Better Burger is available to all accounts across the state and is now the default burger in all dining halls at the University of Vermont.