With the increase of supermarket style butchers, many American consumers are unaware of where their meat comes from, contented simply with the fat content and quality designations provided by multipurpose grocery stores.
For much of southern New Hampshire and the surrounding areas, however, this has not been the case for some time, as Lemay & Sons Beef has served quality cuts of beef, pork, lamb and goat with no added hormones or antibiotics since 1963. Lemay & Sons has also served as a go-to for local farmers, who take their meat to the farmers style meat market in Goffstown to be processed.
All that changed in early October, when a fire swept through the Lemay slaughterhouse, decimating current and future meat processing for loyal customers in Goffstown and a wealth of neighboring areas. And while no people were injured in the blaze, the landscape for local farmers took a major hit in the process.