FARM 21: Green's Meat Market to rebuild bigger and better
BY DENNY SCOTT
Shelby and Shaelin Green of Green’s Meat Market says the company’s main facility, which was partially destroyed by a fire last year, should reopen by May of this year and will include some significant changes.
While the changes are too numerous to list, Shelby, in an e-mail to The Citizen, did say some of the major improvements will include a larger cutting room, new smoke house, larger smoke house room, improved utilization of space for greater production and safety and a new larger, more modern retail shopping area. She also said there will be upgraded meat counters for the facility.
The new facility is 1,000 square feet larger than the one the company is replacing, Shelby said, and followed a similar blueprint to the previous building.
“[We] made changes to make better use of the space and improve our internal product/people flow,” Shelby said. “Most of the additional square footage is from our larger cutting room, which is the main area of production inside of the plant.”
Shelby said the larger production space means more room for people and equipment.
“We anticipate having some hiccups while we get up and running and our immediate focus will be on building back up to our same level of production pre-fire,” Shelby said. “We hope that, within our first year operation, we will employ more people and our farmers and customers will notice our increase in production.”
Having said that, producers won’t notice a lot of immediate changes, Shelby said.
“The abattoir side of the plant, the oldest portion of our facility, was not damaged in the fire,” she said. “This is the area that inhibits our growth the most. In the coming years, we will take on revamping the abattoir and this is where we expect producers to see the biggest change.
“Our immediate goal during the reopening phase is to be able to provide the same quality of service that we have for the last 50 years,” she said.
Customers, on the other hand, will see a whole new experience, Green said.
“Customers, whether producers or retail, can expect to see a more modern facility while still experiencing the familiarity of our old building,” she said. “Some of the new features we are excited about are [an] automatic door to improve accessibility, new fresh meat counters and a large window to overlook [the] production area.”
Construction started in November, Shelby said, after a significant amount of effort was expended cleaning the site up after the fire. She said she hopes it’s done by May.
The construction process hasn’t been without challenges, Shelby said, saying the project has moved smoothly and quickly, though there are long wait times for equipment and materials.
For more information, search for Shelby’s Meat Market on Facebook.