WALSENBURG, CO
“It’s been a journey,” shared fourth-generation dairyman, Brett Corsentino, owneroperator of Hwy 10 Meat Processing, Walsenburg.
Thirty-five years of Corsentino’s life was spent milking cows. For the latter 20 years, his family was milking for Horizon Organic.
Corsentino, family, and employees milked 500 head of cattle. They were the only milking facility in Colorado to supply milk for Horizon.
“The cattle ate organic feed with no antibiotics or GMO’s,” shared Corsentino.
“None of their pasture had been sprayed with pesticides for at least three years and the cattle received at least 30% of their dry matter feed from pasture.”
But, at age 62, Corsentino’s life changed. Once Horizon sold their company to Dannon, the Corsentino milk contract was not renegotiated. This was due to Dannon’s move to Utah. The loss of the contract caused the Corsentinos to reevaluate where their place lies within the cattle industry.
In 2019, before the loss of the milk contract, the Corsentino Dairy had constructed a fully automated calf feeding facility. The barn housed state of the art equipment that could feed up to 120 calves. After losing the contract, Corsentino weighed the options of a new type of cattle production facility.
“After we lost the dairy contract, we had to do some serious soul searching,” Corsentino shared. “We could have sold out; there were local families that had interest. But my family and I not only wanted to eat, we wanted to continue to help our employees continue to make a living.”
Corsentino contacted a gentleman he knew of from Lodge Logistics who has constructed at least 40 meat processing plants.
Brad did a 3D workup of the existing calf feeding facility and, with the addition of a kill floor and some other minor changes, he showed Corsentino that he could stay in the cattle business.
There were many hurdles for Corsentino. The construction and remodel of the calf barn took over a year and a half. To achieve permit for an entrance off the highway, Corsentino had to jump through many hoops he never imagined would be in front of him. The cost and time were beginning to pile up.
Though these hurdles were challenging, Corsentino was bound and determined to make it work. He began the process of applying for USDA and other grants.
Being accepted for USDA grant is quite tedious; the process cost thousands of dollars and required the guidance of professional assistants, which the Corsentinos did not have access to. Their hard work paid off as they were awarded one of Colorado’s Ranch-to-Plate Grants. This allowed for purchase of state-of-theart processing and smoking equipment for the facility.
The 8,500 square foot building was re-purposed. A smoker, with ninety different programmable settings, allows Hwy 10 Meat Processing to produce snack sticks of all flavors, bacon, hams, and more.
The Ranch-to -Plate program is certified and inspected by the State of Colorado and aimed at helping the sustainability of small farms and ranches in Colorado. Hwy 10 Meat Processing can butcher and prepare customer owned beef, pork, lamb, goat and wild game.
They can also draw from their own herd of full-blooded angus to supply members of the community with locally grown beef. Though they do not have their own hogs, they do have connections in the San Luis Valley that can provide interested customers with great pork.
Corsentino said, “Business is picking up! There are other processors near, though their availability is becoming quite limited.
We’re experiencing growth due to local ranchers opting to sell and process their beef instead of selling on-hoof at sales and auctions.”
The Corsentino family migrated from Sicily in the early 1900’s and, after an attempt to become coal miners in Trinidad, decided that wasn’t their calling and migrated north to Huerfano County to start anew. At one time (1957) five Corsentino brothers were all milking in Huerfano County.
Corsentino pays good wages for good people, and it has paid off. He hired Tony, a fifth-generation butcher from Franks Meat Market in Pueblo. Todd has 25 years in the meat packing industry.
Tim has been employed by Corsentino for over 10 years and made the transition from milking to meat processing right alongside him.
Gene Uebler from New York was Corsentino’s herdsman for 22 years. He made the transition also and is proving to be quality management for the new facility.
Kelly Meadlo, at the front desk, has experience in the meat processing industry along with knowledge acquired during her studies at the University of Wyoming in the Animal Science Department. She spent two months cutting, trimming, and packaging meat with Hwy 10 Meat Processing before she was offered the position at the desk. Her knowledge and experience allow her to successfully interact with customers and fully answer questions.
In addition to the employees Corsentino, his wife and his four daughters all play important roles in the business. Wife Nancy, and daughter Kim Bonicelli are both partners in the business. Nancy and Kim also work at Spanish Peaks Regional Health; Nancy is the Director of Nursing and Kim is the house supervisor. Kim also manages Hwy 10’s Facebook and website.
Kristen, the oldest lives in Pueblo and works for Connoisseur. Karley is a traveling nurse, currently working in California.
Kaylee just graduated from MSU Denver with a biology degree and is currently enrolled to acquire her BSN within the nursing program.
All provide wisdom, advice, suggestions and, most importantly, a reason for Brett and Nancy to move forward.
“Do things right and nobody remembers, do things wrong and no one ever forgets,” shared Corsentino with a smile.
“We do our best to do things right.”
Corsentino is still working on figuring things out but, in his mid-60’s, can still pick out the bright details through the hardship.
“It was really nice on Christmas Day to not have to milk 500 head of cattle,” he paused, “We never missed a single milking in the 35 years that we have been in the dairy business.”
“We pour our heart and soul into what we do,” Corsentino shared some of his philosophy. “We came from Sicily with nothing, and now, for four generations, we have invested in the community. Today we continue to do our best to provide a service for ranchers and farmers at a reasonable cost.”
Corsentino summed it up,” We were raised with religion and that taught all my generation in the family the principles and respect to help us through life. No matter what the journey gives you.”
You can contact Highway 10 Meat Processing at (719) 890-4581 or email them at hwy10meats@gmail.com.
They also have a web site and Facebook. They are located at 2689 State Hwy.
10, Walsenburg 81089