What will you learn?

Marketing #1: Start with the market in mind: Identifying & developing new markets for meat.

Production #1: Finishing ruminants for optimal gains and quality meat. Grass-finishing, pasture-finishing, and alternative feeds.

Production #2: Animal handling, meat quality, and evaluating a live animal. Hoof to rail demonstration Part 1.

Processing #1: Basics of meat processing, carcass quality, meat science, fabrication, regulations, & working with your processor. Hoof to rail demonstration Part 2.

Processing #2: Processing for specific markets, maximizing carcass value, packaging & labeling.

Marketing #2: Selling meat, attracting customers, building loyalty.

Optimal breeds, forages, and finishing for high quality pork & healthy animals.

Determine costs of production, develop pricing strategies for your meat products, by market channel, introduce Cornell Meat Price & Yield Calculator.