Cuts of ribeye steak are wrapped and ready for sale at Dreamers’ Farm, in Litchfield, on Nov. 11. To get his cattle processed, farmer Josh Pelletier must drive them nearly three hours north through Franconia Notch and into Vermont. Getting a USDA slaughterhouse appointment in New Hampshire is highly competitive, said Pelletier, who said proposed legislation would allow him to start butchering cattle on site at his farm and ultimately lower costs. (Molly Rains/New Hampshire Bulletin photo)
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A proposal to deregulate New Hampshire’s meat market could defy federal food safety laws and…
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