EKLUND S PROCESSING, INC. STAMFORD, NY

EKLUND S PROCESSING, INC. STAMFORD, NY

4 th Generation Dairy Farm 1940 s 1940 s 1960 s Cauliflower Farm 1960 S Present Dairy Farm 2002 Established Organic Program Organic Cheese & Beef Grass-Fed Pork & Chicken 2010 Full Scale Processing Facility

EKLUND S PROCESSING, INC. Serves the Fast Growing Markets for Organic Meat in the Northeast Offering All Options for Packaging!

EKLUND S PROCESSING, INC. EKLUND S PROCESSING, INC. Incorporated Eklund s Processing, Inc. in December 2009 to Serve Fast Growing Markets for Organic Meat in Northeast & Meet Needs of Area Organic Farmers Recognized Lack of Organic, USDA Certified, Beef Processing in New York

EKLUND S LOCAL OBJECTIVES Protect Land from Development Maintain Positive Farming Practices Help Rebuild Sustainable Rural Communities Create Less Dependence on Fossil Fuel Provide Cost Effective Processing Services to Farmers Teach On-Farm Processing Provide Consumers with Healthy & Highly Nutritional Quality LOCAL Meat

LOCAL BENEFITS Processing & Networking for Local Farmers Provide Employment Provides Organic Meat to the NY Food System Better Care of Water, Soil & Plant Resources Enhance Local Food Systems Competitive Pricing Inspire Farming

The volume & value of natural/organic beef product purchases growth rate exceeds 30% per year (Fast Look Research) In 2007, retail natural/organic beef sales comprised 1.7% of the total beef volume in pounds & 2.5% of the total beef sales in dollars The percent of persons who purchase organic and natural meats went from 17.4% in 2006 to 21.2% in 2007 Like the growth in the broader organic market, the growth in organic and natural meats is twofold: 1) increased penetration; 2) increase in number of purchases for consumers Chicken (73.2%); Beef (50.7%); & Ground Beef (31.0%) are the leading natural and organic meat products

In 2009, 18% of shoppers stated that they purchased organic &/or natural meats in the past three months, down just 1% point from 2008 for a similar 3-month stretch The positive long-term health effects and nutritional value were the top 2 reasons cited by shoppers for purchasing organic meat & poultry Eating healthy continues to be valued by 66% of consumers although they perceive being successful at achieving this less than 50% of the time

Consumers are more likely now to trade down cuts, purchase higher quantities at lower prices and freeze more Case ready meats continue to dominate the market as consumers have been conditioned not to ask for assistance in the case Organic Prairie General Manager Tedd Heilmann says that for the first four months of 2009, the company s sales of beef, chicken, turkey and pork increased 20%, but people are trading down to ground turkey, chicken and beef instead of more expensive cuts like pork chops and steaks. Even lower-priced chicken breasts are losing sales to cheaper products like ground chicken or chicken sausage, Heilmann says.

Annual U. S. red meat and poultry consumption in 2010 is expected to drop to about 207 per capita This is down from about 211 pounds per capita projected in 2009 and well below the 222 pounds per capita in 2007 These drops are in response to consumers looking for better food values and a return to the long-term trend in declining per capita meat consumption in the U. S. Supply is tight so prices have remained somewhat stable since 2007

USDA INSPECTED MOBILE PROCESSING UNIT

Customer will be able to specify cuts, thickness, weight and percentage ground All cuts are cryovaced Ground beef is in 1#, 2# & 5# sizes Optimal hanging days for desired quality Wet and dry aging

Sausage, Patties, Marinades, Smoking Available Packaged to your specifications We can provide consistent, year round quantity required by you and your customers

We only process Organic Holstein Cattle to ensure consistency & quality for you and your customers We ensure a body condition to meet your specifications We service large orders Third Party Processing available

We Conform to All USDA Standards, HACCP Plans & Documentation Available for your Inspection

Eklund s Processing is Optimally Located for Your Local Marketing Campaigns

170 Miles to New York City 180 Miles to Boston 250 Miles to Philadelphia 70 Miles to Albany 130 Miles to Philadelphia

Owner Operator of Eklund s Processing, Inc. Experienced Butcher Recently Completed Meat Processing & Food Safety Coursework at SUNY Cobleskill Completed HACCP Training

Owner Operator of Eklund Farm Machinery, Inc. Experienced Business Owner & Organic Farmer Operates One of the Largest Organic Dairies in the Region Experienced Butcher

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