The Fall: A Prime Time for Meat

By Danny Farina

Fall may bring cooler temperatures, but it certainly doesn’t slow down the meat industry! In fact, autumn is one of the most exciting times of year for butchers, farmers, and meat lovers alike. Between seasonal gatherings, tailgates, and holiday feasts, demand for high-quality meats like beef, pork, chicken, and turkey skyrockets.

As the weather cools, consumers start craving heartier, comfort-driven meals--think slow-cooked roasts, stews, braised meats, and grilled favorites. It’s the season of savory aromas filling the kitchen and Sunday dinners that bring everyone together.

Of course, no discussion of fall meats would be complete without mentioning Thanksgiving--the ultimate 'turkey season'. From classic whole turkeys to convenient turkey breasts and sweetheart cuts perfect for smaller gatherings, there’s a size and style for every celebration. Whether you’re roasting a chuck, carving a bird, or serving a family-style feast, fall flavors make every meal feel a little more special.

Beyond the dinner table, fall also provides ideal conditions for livestock and meat processing. The cooler weather means less heat stress for animals, resulting in healthier livestock, better weight gain, and higher-quality meat. Processing facilities also operate more efficiently in lower temperatures, helping maintain product integrity, freshness, and safety.

All in all, autumn truly is a sweet spot for the meat industry--a time when nature, tradition, and appetite come together to boost both quality and demand.

- The Gang at Farmingdale Meat Market