So, it seems that meat inspectors in the federal system may be spending more time checking paperwork than actually out on the floor.

As small Ontario farmers, who market our own farm meats directly to customers, we have a much different experience with the provincial meat inspection system. The staff of the three local abattoirs that we use for our beef, pork and poultry can hardly open the door each morning without an inspector present, and at their elbow all day.

An inspector is on hand from the time our animals enter the plant until the time the meat is hanging as sides.

That’s why it’s disheartening for us when some shoppers at farmers’ markets question the quality of meat that’s processed locally (If it comes from a factory in a city it must be better!).

Our faithful customers value the unique flavours from heritage livestock raised on pasture.

They feel confident that the processing has been done close to home.

As we see a return to regional food networks, provincial abattoirs are a key resource.

We need recognition that quality of local meats sold directly to customers is certainly equal, if not better, to that from the federal system.