Who should take this course & why?
Enrollment is now closed for the 2020 course. Sign up on the wait list on the home page for future courses.
From our pilot meat school last year in Colorado, one participant had this to say:
"Outstanding use of my time, rich learning experience, very targeted to the pressing questions and needs of my small, growing grass-fed beef finishing and direct marketing operation. I was very impressed by the caliber of speakers/presenters. They were obviously people who had direct, lived, relevant expertise. Their presentations were very professional." --Tony P.
The Western Meat School is designed for the following audiences:
- Farmers & Ranchers with at least a couple years experience
- Meat Processors & Butchers
- Meat Buyers, Distributors, Retailers
- Agricultural Professionals, Extension Specialists, NGOs working on local livestock and meat supply chains
The livestock species covered in this course include:
- Beef & bison
- Pigs
- Sheep & Goats
- We do not cover poultry, but many of the subjects could be applicable to processing & selling poultry
Classes will be held every Wednesday evening from 5-7:30pmPST or 6-8:30pmMST. All classes shall be recorded in case you miss one.
Dates: Wednesdays, November 4-December 16, 2020 (skipping Thanksgiving week)
The cost of the course is $120 per person or $160 for a couple or two people from the same business. For this affordable investment, you will receive 12 hours of lectures (all recorded & available later too), access to 2 optional classes, a copy of the textbook "The New Livestock Farmer: The Business of Raising & Selling Ethical Meat", handouts, resource pages, & a private student forum to interact with your peers in the course.
**Please note that although this course is called the Western Meat School, people living in other parts of the country or internationally are welcome to take the online version.**