What will you learn?
Master all the essentials for direct marketing niche meat from experts in production, marketing, processing & pricing. Learn new ways to differentiate your meat, manage risk and improve your profitability.
2021-2022 Online Curriculum
Modules #1-2: Marketing
Modules #5-6: Handling & Harvesting
Modules #3-4: Production
Start with the market in mind: Identifying & developing new markets for meat.
Modules #3-4: Production
Modules #5-6: Handling & Harvesting
Modules #3-4: Production
Finishing ruminants for optimal gains and quality meat. Grass-finishing, pasture-finishing, and alternative feeds.
Modules #5-6: Handling & Harvesting
Modules #5-6: Handling & Harvesting
Modules #5-6: Handling & Harvesting
Production #2: Animal handling, meat quality, and evaluating a live animal. Hoof to rail demonstration Part 1.
Modules #7-8: Processing
Modules #9-10: Processing & Packaging
Modules #5-6: Handling & Harvesting
Basics of meat processing, carcass quality, meat science, fabrication, regulations, & working with your processor. Hoof to rail demonstration Part 2.
Modules #9-10: Processing & Packaging
Modules #9-10: Processing & Packaging
Modules #9-10: Processing & Packaging
Processing for specific markets, maximizing carcass value, packaging & labeling.
Modules #11-13: Marketing & Pricing
Modules #9-10: Processing & Packaging
Modules #9-10: Processing & Packaging
Attracting & retaining customers, meat buyer preferences, pricing for success.
Module #14: Optional Hog Module
Module #14: Optional Hog Module
Module #14: Optional Hog Module
Optimal breeds, forages, and finishing for high quality pork & healthy animals. Also a model of a vertically integrated specialty pork producer.
Western Meat School
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