Making a dream come true is a feeling that everyone enjoys, more so when the dream is years in the making.
So it is with Moose Mountain Meats, a co-operative venture from community members throughout the region to see the establishment of a locally run and operated abattoir.
The abattoir committee, which struck its first meeting in 2008, has finally seen its dream become a reality with the opening of their long-sought facility.
The brand new building, located just south of Wawota across Highway 48, is a 40' x 80' structure, built with the needs of a fully functioning abattoir and dressing plant in mind.
Plant manager Sue Leny explained some of the features of the new facility.
"We have space to hold up to 30 head," Leny said. "And we can handle 10 head a week."
To keep the meat fresh, the facility has two large freezers, one broken into two portions, a draining cooler and an aging cooler.
The equipment installed so far has cost the group more than $40,000, however, the expenses are worth it when Leny explains the operating goal of the facility.
"Quality, quality, quality!' Leny said. "I've looked around and a lot of times I'm not happy with the cuts I see available in the grocery stores."
"With everything we have here, I expect us to be able to deliver fresh and frozen cuts that are great quality."
Besides the dressing, the fact that the facility will be processing mostly local product is another strong aspect of the start-up.
"Local beef for local people," Leny said. "We've had great community support in getting things started, so I think people are pretty excited about it."
Cameron Skulmoski, the full-time butcher for the plant, rounds out the present staff, and is also excited by the community support.
"A lot of the work was done with community support," Skulmoski said. "Local people would come in and volunteer time doing things like putting up pens and helping set up the barn."
"I think it's really great to see people pulling together like that."
Besides custom cutting, the abattoir will also do commercial cutting, and product will be available in-house for purchase.
"We can also do dressing come hunting season, so people have an option to get their animals prepared," Leny said. "We have a lot of plans for services into the future."
Dale Easton, one of the people involved with the project since its inception was also on hand, and spoke about some of the services the abattoir hopes to offer into the future.
"Right now it's mostly commercial and custom cutting," Easton said. "But we're looking at selling sides, as well as items like barbeque packs and freezer packs as well."
"We would also like to make fresh sausage, and a smoke house is something we're thinking about for the future."
While the building opened its doors on Jan. 16, the first product was hoped to be processed on Jan. 31.
The co-operative is continuing to raise money to help as operations begin to get into swing.
To that end, shares are still available to those interested in getting involved and helping this exciting community venture get rolling.
Shares are available at $1,000 each, and those interested can contact the abattoir for more information.
Also, if you would be interested in the services the facility is providing, whether fresh or frozen product or for custom cutting, the abattoir can be reached at (306) 739-2500, or faxed at (306) 739-2555.
Congratulations to the Moose Mountain Meats Cooperative Committee for making their dream come true.
