So you produce a lovely, fleshy animal for slaughter. How does it get from your farm to a diner’s plate? What are the pieces of infrastructure needed in that journey, along with the costs? In this three-part story you will learn all the complicated and mundane details (from my perspective & understanding as a former farmer), first beginning with getting the animal off the farm to be harvested. The second part will cover the butchery of the meat with all it’s options (or lack of them) while the third part will cover some potential solutions in creating a meat processing infrastructure that works for direct market producers, the processors, and for consumers. While this article is aimed chiefly at meat producers and processors, consumers will get a much better understanding of the complexities and costs of getting better meat on their plate if they read along. I hope you will to.