What will you learn?

Start with the market in mind: Identifying & developing new markets for meat. Meat producer panel discussion.

Speakers include: 

Matt LeRoux, Cornell Cooperative Extension

Josh & Maggie Johnson, MT Branded

Manny Encinias, Trilogy Beef Community

Paige Jackson, Grass Grazed

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

Speakers include: 

Loren Poncia, Stemple Creek Ranch

Dr. Jennifer Martin, CSU

Animal handling, meat quality, & evaluating a live animal to determine harvest readiness. Hoof to rail demonstration Part 1.

Speakers include: 

Dr. Kurt Vogel, U. of Wisconsin

Nathan Parker, OSU

Matthew Kennedy, OSU

Dr. Cody Gifford, U. of Wyoming

Evaluating the carcass, grading, meat quality. Hoof to rail demonstration Part 2. Meat regulations.

Speakers include:

Nathan Parker, OSU

Rebecca Thistlethwaite, OSU

Working with your processor, maximizing carcass value, merchandising the whole animal, packaging & labeling.

Speakers include:

Dr. Bob Delmore, CSU

Samantha Garwin, Get Meaty

Social media, attracting & retaining customers, meat buyer preferences, buyer panel discussion.

Speakers include:

Pork Rhyne Cureton, Consultant

Pat Mallon, Pat-n-Tams Beef

Todd Churchill, Blue Nest Beef

Pam Fruh, MT Farm 2 School Coalition

Mint Restaurant Group

Demystifying costing & pricing of meat. Get your pricing right.

Speakers include: 

Lee Menius, NC Choices

Matt LeRoux, Cornell Cooperative Extension

Optimal breeds, forages, and finishing for high quality pork & healthy animals.  Vertically integrated specialty pork producer.

Speakers include:

Dr. Mark Knauer, NC State

Duayne & Ken Braaten, Farm to Market Pork