ALAMEDA - It has been a busy summer for the board of directors for the South East Butcher Block, getting everything in place for the new build in Alameda.
After three long years, the ground has finally been broken for the new full-service abattoir and meat shop.
Trent Dorrance is the secretary of the seven-member board, and he is excited to get this going.
Before the project began, Dorrance said they travelled to other abattoirs in the southeast to see what would work best for them and which route they would like to go to make the process as efficient as possible.
They also wanted to make sure they had covered every angle of the project. Nothing had been missed. They also want to get their meat from local ranchers and keep the highest standards in meat cutting.
It also gives locals the opportunity to continue to purchase from area farmers.
The retail area will be filled with locally-grown meat, but they will also do custom orders.
The 5,000-square-foot building will be located at the south end of Alameda.
Over the past three years, they have been securing shareholders as they want it to be owned entirely by shares.
They wanted to keep locally-grown meat in the area, and provide a means to process it.
On Sept. 26, the groundwork began.
It took a lot of work to get to this point, with engineered blueprints that are stamped with approval. They have gone above and beyond when it came to the provincial health standards.
T.L. Penner Construction from Virden, Man., is the general contractor. They will tender out the plumbing, electrical, refrigeration and several other trades which will be needed.
In two weeks, the concrete will be poured depending on weather conditions, and each step brings them closer to the opening date.
The building will have a full-service retail store and an abattoir.
Behind the building will be pens to house the animals as the co-operative hopes to start with 20 beef cattle per week. They will handle pigs, goats, sheep and bison. This will include wild game such as elk, moose and deer.
No chickens, turkeys, duck or wild fowl will be taken at this shop.
The minute the doors open at the new place, Davis Meats in Alameda will close its doors. The company has been in business for over 20 years and are looking to retire.
Several of the employees will go to work at S.E. Butcher Block, but they will need 10-12 staff to have the business run smoothly.
The opening date is planned for spring 2024, and at this time they are still looking for shareholders. Any current director will happily answer any questions about this.
This venture is an exciting time for Alameda, as it is hoped to bring more people to the town. Dorrance looks forward to the day the doors open.
