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Excellent article. This is a big part of why our family is building our own on-farm USDA/State inspected meat processing facility for our pastured pig farm.
Processing costs us about 64% of our gross income per pig. Bringing that on-farm will not only save us that high cost, effectively doubling our sales, but it will also allow us to do a variety of value added products including some that we simply can't get done with hired processing. It will also save my wife her day long trip to take pigs to the butcher and then pickup our meat each week.
This past December we finished closing in our on-farm butcher shop. Now that the building is weather tight we are working on finishing off the interior so that we can begin cutting meat and making sausage here at Sugar Mountain Farm in Vermont. For details on how we built our own facility check out:
http://SugarMtnFarm.com/butchershop4 months ago