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> Meat processing centers are shut down or running at below capacity Why are meat processing centers shut down?

• Izkata 6y ago
  Workers testing positive, leading to quarantining the whole staff to prevent further spread. For the ones that are still active, the reduced capacity is a mixture of limiting the number of workers to maintain social distancing, and workers just not coming in for fear of getting infected. https://www.washingtonpost.com/business/2020/04/16/meat-processing-plants-are-closing-due-covid-19-outbreaks-beef-shortfalls-may-follow/ https://www.washingtonpost.com/business/2020/04/16/meat-proc... Something else I didn't realize, from that link, what is being processed is now unbalanced - the same throughput feeds less people because restaurants aren't open: > Restaurants typically use the expensive stuff — strips, ribs, tenderloins and sirloin, Bormann said, while retail takes the chucks and rounds and trims. With restaurants mostly shuttered, “all of a sudden 23 percent of the animal isn’t being bought because food service is gone,” he said.