Learn all the essentials for direct marketing good meat from experts in production, marketing, processing & pricing. Six interactive classes, two optional classes, textbook (The New Livestock Farmer), handouts, and a private student forum will round out the program.
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. Also a model of a vertically integrated specialty pork producer.
Determine costs of production, develop pricing strategies for your meat products, by market channel, introduce Cornell Meat Price & Yield Calculator.