Before the abattoir’s opening, there was only one place where Graytown farmers Ian and Amanda McClaren could get their weekly orders of 80 to 150 chickens slaughtered.
“Up until recently, we only had one processing facility available to us in Melbourne,” Ms McClaren said.
“If that one closes, then our business would be impacted significantly.”
The McClarens run between 1000 and 2000 chickens at a variety of ages, depending on their customers’ needs.
Ms McClaren said there was room in the market for small-scale chicken farmers but the larger industry was better supported, with smaller producers not getting involved with peak bodies which are designed for larger enterprises.
“We don’t get involved with them because we don’t fit their model which relies on membership and association with bigger companies, whereas if we were associated with such-and-such (large) processor, which we aren’t, it would be different,” she said.
Another concern being ignored is smaller farmers having more eco-friendly practices including composting systems that see the full cycle of carbon and nutrients on-farm.
“What frustrates me the most is that smaller scale producers focus on regenerative agriculture as part of our overall operations,” Ms McClaren said.
“We are not large scale; we are not looking to sell to supermarkets but directly to home buyers and restaurants.
“And we need processing on a weekly basis because it is a high risk meat with a short shelf life.”
The McClarens also supply a loyal stable of specialty shops, butchers and providores, and although customers appreciate the product and service the McClarens have offered for more than 15 years, the workload sees Mr McClaren operate an almost 24-hour day once every week.
“The processing days is when the pressure is on,” Ms McClaren said.
“Ian leaves at 4am for a four-hour travel to the processor, waits for the processing to complete and for the carcases to be chilled down, and from there he runs all the deliveries.”
The biggest concern of the McClarens is the vulnerability the small scale industry has to obligations met at the same level as the major chicken producers, particularly with biosecurity issues.
“But bird flu scares us as much as it scares them,” she said.
“We all have to abide by all welfare requirements and government requirements, particularly with the finger being pointed over bird flu for example with people saying: ‘oh you’re going to be the origin’.
“If we had something to process the few chickens that we do with on-farm micro butchering facilities — and have it supported — then the animals would not leave our property, they’d have no stress with transport and no biosecurity issues.”
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