“We decided to add a trading-as name for the company,” explained Chris Fuller, general manager of the center. “Alleghany Meats was added to Alleghany Highlands Agricultural Center because it is easier to say, remember, and find from a customer standpoint.”
The center’s management “stuck with the regional identity of Alleghany due to its recognize-ability,” Fuller said. “We decided on the ‘Meats’ portion of the name because our main business will be meat processing. Although we will still focus a part of our business on live animal marketing and educat
ion of the agricultural community, our marketing will be mainly to customers looking for meat processors.”
The center will mainly serve producers in Highland, Bath, Pendleton and Pocahontas counties but also others throughout the region. Beef, lamb and pork are the main meat products to be processed there.
The facility, completed this month, consists of a 3,000-square-foot building and a paddock with room for several hundred head of cattle and a livestock scale. Customers of Alleghany Meats can have their meat federally inspected, processed, and packaged to their specifications, or weigh and sell cattle and other livestock through the scale services.
The humane handling program and processing services are all state-of-the art.
Alleghany Meats is the result of a long-term community project in cooperation with The Highland Center. Financing was made possible in part by a $480,000 loan from USDA-Rural Development in partnership with Highland Telephone Cooperative. More than 90 people invested a total of roughly $1 million in the limited liability corporation, managed by a board consisting of Scott Moyers (chair), Jon Donaldson, Allen Ervin, Lloyd Bird, and Steve Rogers.
A reception and open house is planned at the facility from 11 a.m. to 3 p.m. April 10 with U.S. Rep. Bob Goodlatte.
For information, visit www.alleghanymeats.com, or call at (540) 474-2422.