More than 4,000 families walk through the doors of our food pantries each week. To make sure every one of them leaves with nutritious, high-quality protein, we process and distribute over 12,000 pounds of meat every single week. That doesn’t happen by accident. It requires a carefully run operation and several groups of dedicated volunteers.
From Bulk Pallets to Family-Sized Portions
Meat arrives at the pantry on bulk pallets, usually in boxes weighing around 50 pounds each. A few days before processing, the meat is partially thawed to make it easier to work with.
On processing day, the meat is moved into a clean room and placed on sanitized tables, where volunteers divide everything into family-sized portions. Once portioned, the meat is packed into food-grade plastic bags and returned to the freezer until distribution day.
The Work Behind the Savings
Some meat is easy to sort and comes in portions that divide cleanly. Other times, a box arrives packed with meat frozen into one giant clump. When that happens, volunteers break the chunks apart into smaller portions, sometimes using a mallet.
“It’s a lot of effort, but that effort is exactly what makes this work sustainable,” says Heather Snyder, Volunteer Director.
Given the volume of people SVdP Indy serves, it’s vital that we get the best price on food items, particularly meat.
“The least expensive meat is often the hardest to break down,” explains Chris Sutton, Operations Director. “By buying in bulk and doing the labor ourselves, we keep our target between $.50 to $1.20 per pound. That buying power lets us give each family around 3 pounds of meat.”
Safety First, Always
Snyder says the meat team follows a precise process set by the health department to prevent contamination. Everyone wears disposable aprons and gloves, and team leads plan everything carefully, from where the meat is stored to when it is thawed, processed and distributed. Five lead volunteers manage four processing teams and five distribution days. Nearly 40 people process meat every single week.
Better Together
Volunteers from parishes like St. Mark and Immaculate Heart serve faithfully on our meat repacking teams, and their impact is real. For Ken, one of our current meat team volunteers, the work is about meeting a genuine need:
“This work allows us to provide good-quality protein, which is often not affordable. Helping with meat is the best place to be. Everyone has a smile and is so grateful.”
As with so many volunteer opportunities, those who give also receive. Becky, another team member, finds that serving connects her more deeply to the people she helps: “I enjoy distributing meat on shopping days because it gives me a chance to talk to people. It helps me understand the families I serve during home visits.”
And there’s real camaraderie in the work, too. For Tom, it’s a chance to make a difference alongside others who care: “The meat team is important because it helps provide a good protein to our shoppers. And I get the chance to serve with good people.”
Join Us at the 30th Street Food Pantry
As the number of neighbors we serve grows, so do our needs behind-the-scenes. That’s why we’re looking to add more volunteers to support this vital work.
- When: Fridays, 9 a.m.–12 p.m.
- Where: 30th Street Food Pantry, 3001 E. 30th St.
- Good to know: Seated work is available
If your group would like to be part of this meaningful work, reach out to Heather Snyder at hsnyder@svdpindy.org or call 309-533-2678.
