Northwest Premium Meat Co-op

Information For NWPMC Producers

Fall 2009 Update

The Board of Directors has secured the commitments necessary to open the abattoir temporarily and we thank the Bulkley Valley Credit Union for making this opportunity possible. We are still in discussions with lending institutions, working towards gaining the financing necessary to open permanently. Unfortunately, our cut and wrap facility will not be opening this Fall.

What to do if you want to use the NWPM abattoir:

1. Member books meat into cut and wrap facility of their choice. This is necessary to ensure there is a place to hang and process the meat after slaughtering.

Some members may want their meat delivered to a cut and wrap facility which is further away than Evelyn Hall or the top of Hungry Hill. If so, please contact us to get a quote for the extra transportation fees ($0.70/km).

Smithers cut and wrap facilities:
The Sausage Factory: 250.847.2861
Hammings: 250.847.3361

Terrace cut and wrap facilities:
Mike and Christina Ratusniak: 250.638.1148
Eugene Rafuse: 250.635.7662
Thornhill Meats Ltd. ( Rod Kennedy): 250.635.6624

2. Member books animals into NWPM abattoir, based on the date you have arranged for the cut and wrap.

3. Member delivers animals to abattoir the day before the animals are scheduled to be slaughtered, and prepays slaughter fees, either with the staff on duty or in the after hours drop box. Payment can be made made by cash, cheque or credit card. If paying cash, please bring correct change. Cheques can be made payable to Northwest Premium Meat Co-op.

4. NWPM slaughters the animals in our Provincially inspected abattoir.

5. NWPM delivers the meat to a local cut and wrap facility. Alternatively, members may collect the meat from the abattoir IF it is for personal consumption only. If so, the member’s vehicle must be clean, and there must be a clean bag or a clean tarp to protect the meat during transportation.

Pricing Schedule

During this temporary opening period, it is critical that the abattoir does not operate at a loss. For this reason, slaughter fees have been increased as follows:

Animal Slaughter fee:
Beef – over thirty months $154.00
Beef – under thirty months $144.00
Hog – $73.50
Lamb – $52.50

The slaughter fee includes:
• Transportation to a local cut and wrap facility
• CIDC levy of $2 for beef
• GST at 5%

Additional charges

Additional charges may be applicable for certain beef:
• A horn levy of $10 is charged on all cattle with horns longer than two inches.
• Brand inspection fee (up to 4 animals) $6.50
• Brand inspection fee (5 animals +) $1.60 each

An additional $10 will be charged for unshorn lambs.

Member’s Meeting

For those members who would like further information, their will be a members meeting
on Saturday October 24, 2009 at 3:30pm.