HomeMy WebLinkAboutMUP15-0006_Project NarrativeFoothill Meat Company, Inc.
3311 Foothill Blvd.
Oroville, Ca. 95966
(530) 534‐3109
September 30, 2013
Mark Michelena
Butte County, Dept. of Development Services
7 County Center Drive
Oroville, Ca. 95965
RE: 3311 Foothill Blvd.
Dear Mr. Michelena:
My wife (Jill Andoe) met with Gail of the Butte County Building Department and was advised to write a
letter explaining my existing and proposed business. I am the owner of Foothill Meat Company, Inc. a
licensed retail meat shop open to the public located at 3311 Foothill Blvd in Oroville and have been in
business since August 23, 2003. Normal store hours are Monday through Saturday, from 8am to 6pm.
In addition to traditional activities conducted at a retail meat market, custom butchering (cut and wrap)
services are also provided for individuals that slaughter or have slaughtered for them animals of their
own raising on the owner’s property.
The typical procedure for ranch butchering is as follows:
1. The customer raises his animal
2. He has a slaughter guy come to his house and harvest the animal
3. The slaughter guy brings the animal to my business, where he skins it, quarters it and hangs
it in my cooler
4. After several days, I cut it up, package it with proper labels (Not for Sale) and freeze it
5. The customer picks it up
Please note that the animals I process are NOT USDA inspected, so therefore, CANNOT be sold to the
public.
The rise in health conscience consumers has increased the need for ranchers to raise organic or natural
animals and sell them to local restaurants and farmers’ markets. In order to sell these animals, the
ranchers must have them processed at a USDA inspected facility. The nearest facilities are located in
Orland, Yreka, Esparta and Reno, Nevada: therefore, making it very inconvenient for local farmers to
have their animals processed. I was recently notified by my local USDA Inspector, that there is a lack of
and a growing need for a USDA Inspected slaughter and processing facility in our area. I am proposing to
convert my existing building into a USDA inspected facility, to meet this need.
USDA regulations require me to keep all USDA products separate from the “un‐inspected” product:
therefore, I will have to remodel my existing building. Please see the attached Site Plan and Floor Plan
showing my existing building and my proposed renovations. Transforming my building into a USDA
inspected facility will create some changes, but will ultimately not have an impact on the operation of
my business or the surroundings.
The typical procedure for processing USDA meat is as follows:
1. The customer raises his animal
2. He transports his live animals to my facility, where it will be temporarily held in a “holding
pen” (for less than 24 hours). USDA regulations prohibit animals from being held for more
than 24 hours
3. A slaughter guy will harvest the animal on my premises, skin it, quarter it and hang it in my
cooler, all under a USDA Inspector’s supervision.
4. After several days, I cut it up, package it and freeze it, all under USDA supervision.
5. The customer picks it up
As you can see, the processing procedure is not much different from the way I’ve been doing business
for 10 years.
I realize you have concerns, so hopefully the following information will answer any questions:
1. The holding pens will be located in a new separate building, which will be fully enclosed and
all receiving, and unloading and holding of live animals will be in a controlled environment
hidden from the general public’s view and with efforts being taken that minimizes sound
and odor emissions.
2. The receiving of animals is not anticipated to be every day. Animals will be received two to
three days a week as needed. It is currently anticipated approximately 20 animals a month,
but actual demand is not known.
3. The animals will be harvested in a secluded area different from the holding pens, inside the
new building isolated from view and in compliance with the USDA Humane Slaughter Act.
4. All harvesting procedures will be under a USDA Inspector’s supervision.
5. Currently all animal waste (fat, bones, meat scraps, hides) generated is picked up by North
State Rendering, on a weekly basis. The additional waste generated by the additional
operation will be handled in the same manner. Additional pickups may be needed as output
increases.
6. Foothills Meat Co. is hooked up to Lake Oroville Area Public Utility District and has a 1470
gallon grease trap that collects and breakdowns all foreign matter. Cindy Quigley of LOAPUD
has confirmed that the existing sewer system will be able to handle the proposed operations
additional waste water discharge.
7. South Feather Water and Power provides water and the renovation and the additional
operations is estimated to have a minimal effect on water usage and power consumption.
I know there is a need for this type of facility and am willing to provide our community with one. I hope
you will see the need as well and encourage you to call me with any questions or concerns.
Sincerely,
Eric Andoe
Owner
Foothill Meat Company, Inc.
Enc: