There really is nothing that you can assume they will always have. Last time I shopped they had not a single package of chicken breast. BTW, meat shortages are expected. First beef then pork and chicken. The stories have made the news but since I have an inside connection I can confirm that’s it’s highly possible.
So for how long does a person have to 'stock up' on meat supplies? And when is this going to be coming our way?
No one knows. It appears to be a manpower issue...not a supply issue. She told me that for beef it will be ground that the problem is anticipated.
I was at Costco on Saturday and they had a notice up that only one package of ground beef per person. All other meats seemed to be okay. So now it starts
Yeah, I'd be afraid, too. That's why I suggested the PPE. I don't know the answer. If they find ways to automate the plants, that will be bad for those jobs.
many of the meat processing plants require literal shoulder to shoulder contact and no clean airflow currently so it's hard to provide them with appropriate PPE to keep them safe and still allow for proper movement? The 2 locations in Alberta account for about 70% of all the meat in the country and one of them over 900 of the 2000 workers have become ill and at least 3 deaths connected to that one plant. We have 2 processing plants in guelph and we've also seen cases connected to them. Ours have started some measures to ensure the safety of the workers but they're still seeing an increase in concern among the staff meaning potential reduction in output. A balancing act that I'm glad we're not a part of
Grinding (or processing) your own is really what may happen. One solution to the issue is to reduce the amount of human processing required at the plants, cutting down on the need for the cramped cutting areas. With a large percentage of staff at Cargill still sick, they need to use human resources effectively to keep the essential supply going. So that means more primal cuts and less of the heavily processed cuts. I actually really enjoy processing my own meats anyway - it's fun to buy a full pork shoulder and cut it up into a bunch of roasts, trimming the fat to your desired level. Or get a full beef tenderloin and cut your own beautiful steaks for about a quarter of what it costs to have them done for you. Boneless/skinless chicken will get to be harder to find, so we'll spend a few minutes skinning and boning our own. Personally I'm at loose ends anyway, so have plenty of time for it.
I speak to the 2 Guelph facilities because, of course, it's been a widely discussed topic in our area! Apparently they are working on improving the ability to have adequate distancing between workers, staggering breaks, regular temperature checks and barriers between work stations. One of the big problems that all of the Cargill facilities is transportation to get into work .. when you have such a large work place that employs hundreds if not thousands of employees, how do you get them there safely???
I will have a different answer 
I can see us going with some of other family members, and going to a local farmer and processing our own beef. We have been already talked about it in our video chats with each other. It will help out the farmers, and we won't have to take away from others who don't or can't do this on their own.
Some days it pays to live in a little isolated city in northern Alberta...ask me that in the middle of winter when it's - 40
Yes...and no. They will take it to a local butcher, but I want to cut, wrap and grind what I want...not how the butcher wants to do it. I don't want the butcher to do any of that.
It's due to the speed of the line.
I can not wait!!!! Highlight of my week.
