Who should take this course & why?

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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. 

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. A limited number of scholarships are being provided by each state coordinator- please reach out directly to them to inquire.

**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. Our content focuses on non-humid pasture and rangeland management and the vast geographies between producers and consumers that may or may not apply to your region.**