What will you learn?
Over 20 hours of content to help you master all the essentials for direct marketing niche meat from experts in production, marketing, processing & pricing. Learn how to produce consistent quality, manage risks, market the whole animal and improve your profitability.
updated 2023 curriculum
Module #1: Marketing
Module #3: Handling & Harvesting
Module #2: Production
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
Module #2: Production
Module #3: Handling & Harvesting
Module #2: Production
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
Module #3: Handling & Harvesting
Module #3: Handling & Harvesting
Module #4: Processing & Regulations
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
Module #4: Processing & Regulations
Module #4: Processing & Regulations
Module #4: Processing & Regulations
Evaluating the carcass, grading, meat quality. Hoof to rail demonstration Part 2. Meat regulations.
Speakers include:
Nathan Parker, OSU
Rebecca Thistlethwaite, OSU
Module #5: Processing & Packaging
Module #4: Processing & Regulations
Module #5: Processing & Packaging
Working with your processor, maximizing carcass value, merchandising the whole animal, packaging & labeling.
Speakers include:
Dr. Bob Delmore, CSU
Samantha Garwin, Get Meaty
Module #6: Marketing & Selling
Module #4: Processing & Regulations
Module #5: Processing & Packaging
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
Module #7: Costs of Production & Pricing
Module #7: Costs of Production & Pricing
Module #7: Costs of Production & Pricing
Demystifying costing & pricing of meat. Get your pricing right.
Speakers include:
Lee Menius, NC Choices
Matt LeRoux, Cornell Cooperative Extension
Module #8: Optional Hog Module
Module #7: Costs of Production & Pricing
Module #7: Costs of Production & Pricing
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
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