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Meat Processing & Marketing Workshop

• Monday, October 16, 2023, 6:30 PM - 8:30 PM

This Fall, the Cornell Agricultural Marketing Research Program will offer workshops in 5 locations around Central and Western NY on meat processing and marketing topics. The series is possible through funding from the Northeast Risk Management Education program.

Consumer demand for locally raised meats, sourced directly from the farm, spiked in 2020 as consumers faced pandemic-induced grocery store shortages and price increases. Market demand remains strong as consumers appreciate the quality and value when they purchase meat from local farms. While new demand presents an opportunity for NY's livestock farmers, selling meat direct-to-consumer also presents challenges and risks. This workshop teaches producers how to avoid and address common challenges they encounter with meat processing and direct-to-consumer meat marketing.

The Fall presentation series coincides with the announcement of a new Meat Processor Directory, an addition to the MeatSuite.com directory of bulk meat farm products.  The workshops will address a variety of topics, including:: 

• Evaluating Livestock for Ideal Harvest Timing
• Livestock Handling & Delivery for Meat Quality
• How to Work with your Processor & Navigate Difficult Situations
• Carcass Math Break-Down & Pricing
• How Much Value does Value-added Add?
• Creating Consumer and Processor-friendly Bulk Meat Sales
• An introduction to MeatSuite.com, the Cornell Meat Price Calculator, and the forthcoming Meat Processor Directory.

Presenters:

Lee Menius, Technical Specialist, NC Choices. Menius owns and operates Wild Turkey Farms in China Grove, NC, which has spent the majority of its time providing pasture raised meats direct to consumers and restaurants since its founding in 1998. In 2016, Lee opened Carolina Craft Butchery, an NCDA inspected butcher shop along with his wife, Domisty Menius. Lee has worked with Cooperative Extension, Rowan Soil & Water Conservation District, NC Farm School, and NC Choices where his work has focused on educational projects and working with farmers and processors to develop effective and profitable systems. Throughout his career, Lee has led numerous workshops and producer training on topics such as business planning, processing, and outdoor swine production.

Sarah Blacklin, Program Director, NC Choices. Blacklin is a NC Cooperative Extension educator and Program Director at NC Choices, a program of the Center for Environmental Farming Systems. Since 2002, Sarah has helped small farmers in NC maximize direct and wholesale marketing efforts to enhance profitability. She deals directly with livestock farms and local meat businesses along the entire local meat supply chain including commercial meat processors, restaurants and butcher shops, regulatory agents and various allied businesses.

Matt LeRoux, Extension Associate, Cornell University.  LeRoux has over 20 years’ experience serving farms through Cornell Cooperative Extension, non-profits, and consulting. Specializing in market strategy, Matt works with a diverse mix of produce and livestock farmers and food businesses. Career highlights include developing the Marketing Channel Assessment Tool for produce growers and the Cornell Meat Price Calculator

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Cost:

The program costs $10/farm (2 people) ($5 additional person) and includes dinner. Please let us know if you have any food allergies or preferences.

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Registration 

Participants must register in advance so that we can have a headcount for dinner. Please register by Friday, October 13, 2023

Hosted by Cornell Cooperative Extension of Cayuga and Seneca Counties

Fee

$10/farm (2 people) + $5 per additional person; includes dinner

Register

https://pub.cce.cornell.edu/event_registration/main/events_landing.cfm?event=MeatProcessingandMarketingWksp_205

Location

Potters Farm to Fork
1951 NY-31
Port Byron, NY 13140

Last updated September 7, 2023