- New Jersey lacks USDA-approved slaughterhouses for livestock farmers, forcing them to travel long distances out of state for meat processing.
Third-generation farmer Chad Muckenfuss raises cattle, pigs, and chickens on his sprawling farm in Medford, continually rotating livestock around 120 acres in a regenerative approach that keeps both the animals and the pastures healthier than factory farming.
It’s a model that has kept the Muckenfuss family farm successful, with a steady stream of customers devoted to organic meats. There’s only one problem.
“All of my meats are processed two-plus hours one-way over in Pennsylvania,” he said…