During this pandemic a lot of chain stores have been running low on fresh meat. I  isn't because there really is a shortage rather there is a shortage of cutters that know how to process hanging beef 1/4s, pork 1/2's or cut whole chicken. Saw today the a higher up in the North Carolina pork producers organization that they would soon need to "depopulate" some hogs. Translation is probably kill in the field and send them straight to the rendering company. This happened early April with some 60,000 laying hens in the midwest.

Does anyone have any idea how to get this food to food banks? Anything is better than it being wasted.

Coalcracker - got anything?

I'm old and retired after 47 years of cutting but am able and willing to process 1/4s. This has really got to me